Gluten Free/Dairy Free Pancakes or Waffles

Lightly beat the egg in a medium mixing bowl. Mix the coconut milk and water together (or, if you like it creamier, use 1 cup coconut milk, but adjust flour amount). Add the oil and vanilla extract. Whisk together all the liquid ingredients.

Mix the flour, baking powder and baking soda together. Add to the liquids and whisk together, making sure there are no flour lumps. Adjust flour and liquid amount, if necessary. The batter should be mostly thin and can pour easily, not thick and pasty.

Use as you would for regular pancakes or waffles. If you are using a waffle iron, make sure it’s coated well with oil or cooking spray, or if you use it (I use oil). This tends to stick a bit more than regular batter.

The texture is just a little lighter than regular wheat/white flour pancakes, but not in a bad way. My wheat free/dairy free son loves a special treat of pancakes!