Ingredients

• 2 cups gluten free flour (King Arthur Flour’s “Measure-for-measure”)
• 1 Tbsp baking powder
• 1 tsp salt
• 1/2 cup buttermillk powder + 2 cups water (or 2 cups of buttermilk!)
• 2 eggs
• 1 tsp psyllium husk fiber (finely ground powder)

Method:

Combine all dry ingredients. Mix in wet ingredients. Allow batter to sit for about ten minutes and add more water as needed – the gluten free flour absorbs a LOT of water. Then cook pancakes.