Ditch that boxed pancake mix! This recipe is just as easy, and now you can say you cooked breakfast from scratch. From 4 Ingredients Gluten-Free, by Kim McCosker and Rachael Bermingham.
1 cup GF self-rising flour
1 cup milk
Grate the zest from the tangerines, then separate into segments and chop. In a bowl, combine the flour, egg, and a pinch of sea salt. Gradually beat in the milk until the batter is thick and smooth. Add the tangerine zest and segments. Heat a nonstick skillet. Pour the batter in to make whatever size pancakes you want. Cook until bubbling on top, then flip and cook the second side.
Optional: Serve with pure maple syrup, lemon juice and sugar, honey, or stewed fruits. Another tasty topping is citrus-infused maple syrup: add strips of orange peel to a bowl of pure maple syrup and let sit for 1 hour before using.
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