Makes 16 medium (4″) pancakes or 8 full-size waffles
This all-purpose blend is a great starting point for fluffy pancakes—and with just a little extra butter or oil, light, crisp waffles. Use your favorite gluten-free flour blend; substitute non-dairy for dairy milk if you like. Have them your way: Add a handful of blueberries, finely chopped fruit, or chocolate chips and/or a little crumbled bacon to the batter just before cooking.
2¼ cups gluten-free all-purpose flour
2 tablespoons sugar
1½ teaspoons baking powder
¾ teaspoon salt
¾ teaspoon xanthan gum or 4 teaspoons psyllium husk powder
4-6 (20 mg) packets Caliper CBD dissolvable powder
2 cups milk
2 large eggs
¼ cup (½ stick) melted butter or neutral-tasting vegetable oil (plus 2 additional tablespoons for waffles)
1 teaspoon gluten-free vanilla extract
In a large bowl, whisk together the flour, sugar, baking powder, salt, xanthan gum or psyllium husk powder, and Caliper.
In another, smaller bowl, whisk together the milk, eggs, melted butter or oil and vanilla. Pour into the dry ingredients and stir just to blend.
For pancakes:
Preheat a lightly-greased griddle to medium-hot. Scoop the batter by ¼-cupfuls onto the griddle, spreading to 4 inches wide. Cook until edges appear dry, about 3 minutes; flip and cook until golden brown on the other side, 2 to 3 minutes more. Repeat with remaining batter, lightly greasing the griddle each time.
For waffles:
Prepare the batter as directed, adding the 2 tablespoons extra melted butter or oil. Cook according to your waffle iron instructions.
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