Author Angela Litzinger at test.angelaskitchen.com
2cupsgluten free bean based flour blend
4teaspoonsgluten free baking powder
2cupsgluten & dairy free milk substituteie: almond, rice, etc.
1/2cupgluten free dairy free pepperoniham, or sausage, diced
1/2cupchopped plum tomatoesI used drained canned tomatoes
1/4cupchopped green pepper
1/4cupchopped olivesI used Kalamata olives packed in olive oil
Jar of pizza or spaghetti saucewarmed, for dipping
Whisk the dry ingredients together in a bowl. Mix the wet ingredients (GFCF milk substitute, eggs, and oil) together until blended then add to the dry ingredients. Stir until blended together. There will still be some lumps, but try not to have too many. Stir in pizza toppings, except the sauce. Cook 2-3 tablespoons of batter per pancake in a preheated lightly oiled pan as you would regular pancakes, flipping pancake over when there are bubbles on the surface and the bottom is golden brown. Serve with pizza sauce for dipping.