It's been a long time since I've posted a new recipe. So sorry. Things have been 'nutty' here (pun intended) and I've stuck with the tried and true stuff.
But nonetheless, I had some time for experimenting this morning. Potatey loved these. They make for very flexible crepe-like pancakes, I may try making "jelly rolls' out of the left-overs.
1/2 cup Potato Starch
1/4 cup Hazelnut flour
1/4 cup Cherrybrook Kitchen Gluten-Free Pancake & Waffle Mix
1 tbs Cocoa Powder
1 tbs Cane Sugar
1/2 tsp baking soda
3 tbs Sunflower Oil
1/2 cup Apple Sauce
1 1/2 cup Water
Mix all ingredients in a large mixing bowl. Stir ingredients together well. Will make a fairly thin batter.
Heat up griddle.
Pour batter on hot griddle - I have a small sauce ladle that I fill up about half.
Batter is thin and runny, so pour out slowly. Pancakes do set up quickly.
Serve hot, but make great 'sandwiches' for lunch and dinner too.