* 3/4 cup gf high protein flour blend (I used 1/4 each of tapioca starch, potato starch and gar/fava flour)
* 2 tablespoons nutritional yeast
* 1 teaspoon baking powder (1/4 t baking soda, 1/2 t cream of tartar, 1/4 t potato starch)
* 1/4 teaspoon salt
* 1 pinch ground turmeric
* 1 cup milk, (rice, soy, almond) (I actually used cow's milk)
* 1/2 teaspoon vegetable oil (I used olive oil)
The link has the full directions, but to summarize you cook them one at a time in a skillet like a pancake. Before serving them, I stuffed them with melted cheese and avocado. 4 year old DS declared them "yummy". Even the baby liked her dairy-free (sub'd water) version.
Why? Eggs don't have gluten in them, right?
ReplyDeleteI had celiac for so long undiagnosed that I sensitized to a lot of foods, including eggs. So no eggs for me. Maybe someday.
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