Cricket Flour Pancakes

local_grocery_store Ingredients

• 1 cup cricket flour
• 1/2 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg, beaten
• 2 tablespoons vegetable oil

restaurant_menu Method

1. 1.In a large bowl, whisk together the cricket flour, all-purpose flour, baking powder, and salt.
2. 2.In a separate bowl, whisk together the milk, beaten egg, and vegetable oil.
3. 3.Pour the wet ingredients into the dry ingredients and stir until just combined.
4. 4.Heat a non-stick skillet over medium heat and grease with cooking spray or additional vegetable oil.
5. 5.Using a 1/4 cup measure, pour the batter onto the skillet and cook until bubbles form on the surface and the edges begin to look set.
6. 6.Flip the pancake and cook until the other side is golden brown.
7. 7.Repeat with the remaining batter.

lightbulb_outline Tips

• chevron_rightIf you can't find cricket flour, you can substitute almond flour or coconut flour for a similar nutty flavor.
• chevron_rightThese pancakes are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days.