The Gluten Free Cuenca pancakes are a part of my breakfast, about 2-3 times a week. I love to incorporate variety and fullness of flavor in all my mornings, and it has to be healthy. It does make a difference in my day :)
Start up with some fresh fruits or a fruit shake. Then try some of this combination with fresh orange juice, tea, coffee or milk. You will be set for a day full of energy; I guarantee!
The instructions to for our mix are as follows:For 7- 8 thick regular size pancakes, combine:
- 2 Tablespoons of Sunflower Oil
- 1 Egg
- 1-1.5 cups milk (or milk substitute) depending on desire thickness
- Mix well
- Add 2.5 cups of Gluten Free Cuenca Dry Mix
- Mix vigorously until all ingredients all well blended
For best results, slightly grease a flat cast iron pan with a high-heat resistant oil such as Sunflower oil, between pancakes. Flip over when they start to bubble! Store pancake mix in a dry place.
So here are some of my favorite pancake ideas:
Nutella and strawberry gluten free pancakes.
Ducle de leche and coconut gluten free pancakes.
Icing sugar, banana, walnuts and honey gluten free pancakes (or real maple syrup if you can find it - please let me know if you do).
We would love to hear your favorite combinations. Please email us at firstname.lastname@example.org