Gluten-free German Pancakes

By Cathy, from Mother of a Hubbard

Ingredients

• ¾ cup gluten free pancake mix (King Arthur Flour, preferred)
• ¼ tsp baking powder
• ¾ cup milk (I use almond milk), room temperature
• 3 eggs, room temperature
• Powdered sugar
• Your choice of toppings (fruit, syrup, honey, lemon juice, cooked apples)
• Optional: ¾ tsp gluten free vanilla and/or cinnamon

Instructions

1. Preheat oven to 425 degrees Fahrenheit. Spray a 6-well hamburger pan with non-stick cooking spray.
2. Whisk the eggs. Add the dry ingredients and milk and mix just until batter is smooth. (Optional: add vanilla or cinnamon).
3. Immediately add ~1/3 cup mixture to each well of the pan. Sprinkle mixture with thawed frozen berries or cooked apples, if desired.
4. Bake for 10 minutes. Reduce heat to 350 degrees and bake an additional 5-6 minutes, until edges are puffed and golden and the center is cooked through.
5. Remove from oven and add toppings as desired.
6. Serve immediately.