Gl and Egg free Pancakes

1  cup		gluten-free all-purpose flour
1  tablespoon		ground flaxseed (flax meal)
2  teaspoons		baking powder
2  teaspoons		ground cinnamon
1  teaspoon		salt
2  tablespoons		maple syrup (or sugar or honey)
1  teaspoon		vanilla
1  cup		unsweetened applesauce
1  cup		milk (or nondairy substitute

Tip: Click on the ingredient links to learn the nutritional information for all the Gl and Egg free Pancakes ingredients. The serving size for any ingredient in Gl and Egg free Pancakes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Instructions
1.Grease a griddle, and preheat over medium heat. (Or you can use a pan on your stovetop.)
2.In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
3.In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk. Slowly mix half of the liquid into the dry ingredients, stirring continuously, and the rest ¼ cup at a time to avoid a runny batter. Mix until you get the lumps out of the batter.
4.On your griddle, begin to cook the pancakes, using about ¼ cup of the batter for each one.
5.Cook for 1 to 2 minutes, until they start to bubble around the edges and flip. Cook for another 1 to 2 minutes. Remove from the griddle, and serve.



Notes

Not all gluten free all purpose flours are the same. For this recipe, we've tried King Arthur flour with the most success. You'll find a lot of suggestions in the comments below this post with mixes and brands our members have successfully used.