Fluffy Gluten Free Pancakes


1-1/3 cups Gluten Free All Purpose Baking Flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

2 eggs beaten

1/2 cup Milk

2 Tbsp Extra Virgin Olive Oil


  • Begin preheating a griddle to medium or medium-high heat (350 - 375°F).

  1. In a medium bowl combine dry ingredients:

    1-1/3 cups flour

    1 tsp baking powder

    1/2 tsp baking soda

    1/2 tsp salt

In a separate bowl 2 Eggs beaten

Add together and whisk

1/2 cup Milk and
2 Tbsp Extra Virgin Olive Oil

  1. With a wire whisk, stir wet ingredients into dry ingredients until smooth.

  • Ladle approximately cup pancake batter onto hot griddle. Flip when bubbly and edges are slightly dry, about 3 - 4 minutes per side. Serve hot.

Recipe Notes

This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Adjust milk as needed to get the desired consistency.


Sauce Ingredients:

Olive oil
1 pound lean ground beef (chuck)
1/2 onion, diced, about 3/4 cup
1/2 large red bell pepper

2 cloves garlic, minced
1 can tomato sauce
1/2 small can tomato paste
1 can crushed tomatoes
2 Tbsp chopped oregano or 2 tsp dried oregano
1/4 cup chopped fresh parsley (flat leaf)

1 Tbsp Italian Seasoning

1 small bay leaf (optional)

2 tsp. sweet paprika (optional)
1 Pinch of garlic powder and/or garlic salt
1 Tbsp red or white wine vinegar

1 Tbsp to 1/4 cup sugar (to taste, optional)

To Work!!

1- In a medium iron skillet cook the bell pepper, onions, garlic (4 to 5 minutes) until the onions are translucent and the peppers softened. Add the minced garlic and cook half a minute more.

2- In a large skillet heat 2 teaspoons of olive oil on medium high heat. Add the ground beef and cook it until it is lightly browned on all sides. 

Add previous cooked ingredients. Stir to combine, reduce the heat to low and cook for another 5 minutes.

In the mean time————-> Put water to boil to cook the pasta. Add salt 
(1 Tbsp salt for every 2 quarts of water)

3- Transfer all to a medium sized pot.

4- Add the crushed tomatoes, tomato sauce and the tomato paste to the pot. Add the herbs and spices: the parsley, oregano and Italian seasonings. Adjust the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste.
Add bay leaf and sweet paprika. (optional)

Sprinkle with vinegar. Add sugar, a tablespoon at a time, tasting after each addition, to taste.

Add salt to taste, remember that later you will be adding Parmesan, which is salty.

Bring the sauce to a simmer and lower the heat to low to maintain a low simmer.  Cook for 15-45 minutes, stirring often. Turn the pot every now and then so nothing sticks to the bottom.
Remove from heat.

 Assemble the lasagna

Sprinkle parmesan and put in the oven at 375 for 45 minutes

Leave out to cool a bit before eat.