Nancy made us gluten free pancakes for Sunday breakfast using the Bob Red Mill Biscuit & Baking mix. They were delicious! The boys had them with bacon and maple syrup while I like mine with berries and vanilla yoghurt.

Blend 1 egg, 2 tablespoons sugar and 1/4 cup of oil. Add to 1 1/2 cups of the Bob’s Red Mill mix. Add about 2 cups of water. Makes 18 pancakes and same recipe can be used for waffles. I hope that Rusticana in Bunbury can stock this versatile mix as well as other Bob’s Red Mill products.