Pancakes using Bob's Red Mill gluten-free flour & recipe for regular whole-wheat pancakes (not from mix)

This batch used the "Paleo" variety of gluten free flour - from Schnucks - recipe on the package. I've made them twice now. Small batch is the right size for me with a few left over for the next day's breakfast. I'm thinking about trying the batter for waffles - I think it might work. We always have real maple syrup on hand - seems to take more for these pancakes, though.

Ingredients:  1 cup gluten free flour (Paleo variety), 3/4 teaspoon baking soda, 1/2 teaspoon salt, 2 eggs, 1 teaspoon vanilla, 1/3 cup milk (or juice or water), 1 tablespoon oil (I use olive oil). 

These do need to cook a little longer on the first side before you flip them - they have less integrity than regular pancakes until they are turned over. 

See below for recipe for regular whole-wheat pancakes.

Here's an easy recipe for whole-wheat pancakes, from a vegetarian cookbook I had years ago.  Put all the ingredients in a large bowl (you can put the three dry ingredients in the bowl first and mix them, so that the baking powder is distributed evenly). Mix with a whisk until blended but it can still have a few lumps. Don't overmix. Cook on griddle or skillet with butter. (Same as above - cook first side until bubbles form, then flip.) Serve with butter and maple syrup. If the batter gets too thick, thin with a dash of additional milk.

2 cups whole wheat flour

2 teaspoons baking powder

1 teaspoon salt

2 cups milk

2 eggs

1 tablespoon oil or melted butter (if you want - I never put this in) 

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