that this will be another recipe post! Can’t get out of it, this cold is dragging me down. My only wish thus far is to taste food again. Have you ever tasted the creamy spiky taste of Goat’s milk Feta cheese? Or the creamy goodness of a ripe avocado? Well, I have and love both of those foods dearly. Sadly, both are completely tasteless for me with this cold. Crazy how important your nose is in tasting foods! If I had to choose one sense I wouldn’t want to loose, it would be smell. Of course, it’s not much for food without taste. They do go hand in hand, right?

Speaking of smelling, and wishing I could, you should smell this wonderful recipe when it’s ready to eat:

I’ve no idea where it came from, I’ve been making it for over 6 years and found it somewhere somewhere in the vast reaches of the web.

“Low Fat” Pancakes

Ingredients:
1 Cup Flour (single type GF flour or your favorite blend)
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Cup “fat free/low fat” buttermilk (isn’t it always low-fat?) or skim milk
1 Tbsp Oil
1 Large Egg, lightly beaten.

Directions:
Combine dry ingredients. Combine wet ingredients. Pour wet onto dry & stir until smooth. Spoon batter (~1/4 cup) onto a hot pan & turn when tops are covered with bubbles and edges look cooked.

USUALLY makes 9 small 6″ pancakes. Great for making waffles as well. May need to double recipe.

Here’s a close relative to the recipe, I might try that one out next time, seems a little more savory with the vanilla. Just use GF flour instead of wheat based flour, it’s all I did to convert the original recipe since there’s so little flour. Be sure to note that using buttermilk makes ALL the difference. Using regular skim milk will result in a thinner runnier batter, but it will still taste awesome!

Enjoy!