Dry Mix (per batch, makes ~8 pancakes)
- 1 cup of your custom flour blend
- 1 tbsp sugar (optional for sweetness)
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 egg
- ¾ cup milk (or dairy-free alternative)
- 1 tbsp oil (olive, coconut, or vegetable)
- ½ tsp vanilla extract (optional)
Instructions
- Mix dry ingredients in a bowl.
- In another bowl, whisk wet ingredients until smooth.
- Combine wet and dry, stir gently until just mixed. Let sit 5–10 mins to thicken.
- Heat a nonstick pan or griddle over medium heat. Lightly oil.
- Pour ¼ cup batter per pancake. Cook until bubbles form and edges set (~2 mins).
- Flip and cook another 1–2 mins until golden.
- Serve warm with toppings of choice.
Tips for Success
- Rest the batter: Psyllium husk and oat flour benefit from a short rest to hydrate and bind.
- Adjust liquid: If batter is too thick, add 1 tbsp milk at a time.
Crispy edges: Use a hot pan and a touch of oil for golden, lacy edges.