Sometimes you want just want plain ol' pancakes for breakfast—and we get that. Good news: No longer do you need loads of buttermilk and wheat flour to make them. This gluten-free recipe from the cookbook The Intolerant Gourmet: Glorious Food Without Gluten and Lactose uses tapioca, rice, and garbanzo bean flour and coconut milk to replicate the classic recipe so you can enjoy them without the guilt. Sprinkle with berries for extra nutrients.
Click here to get the full recipe.
