Pancakes/Waffles

Pancakes/Waffles

Serves 6 – 8

236 g (1 ½ cup) Flour Mix

¼ cup beet sugar (1/3 cup sugar if using almond milk)

½ Tbsp cream of tartar

¾ tsp baking soda

½ tsp salt

¼ tsp xanthan gum

1 cup milk

3 Tbsp canola oil (6 Tbsp for waffles)

2 eggs, separated

Combine dry ingredients in a large mixing bowl.  Add milk, oil, and egg yolks.  Beat with an electric mixer on medium-high for about two minutes (like making a cake).  Set aside while griddle heats up – this is a key step, otherwise the xanthan gum does not have time to develop.  Beat egg whites until stiff.  When griddle is hot, fold egg whites into batter and mix gently with a spoon.  Cook on 300 oF griddle for 2 – 3 minutes on each side or until brown and cooked through.

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