1 cup Gary’s True Grit gluten-free pancake and waffle mix
1/2 tsp. salt
1 cup milk (plant-based or dairy)
1 tablespoon lemon juice
2 tablespoons oil
1 tsp. vanilla extract
1 tablespoon Young Living blue agave or sweetener of your choice
Preheat a skillet or crepe pan to medium heat.
Combine dry ingredients and set aside.
In a small bowl, measure milk and add 1 tablespoon lemon juice, allow the mixture to curdle slightly.
add oil, vanilla extract, and eggs to the milk mixture.
blend milk mixture with dry ingredients completely.
pour into skillet or crepe pan (approximately 1/4 cup per crepe) and tilt to spread thinly to the edges
when bubbles form on the top and edges are dry, flip over and cook until lightly browned.
Repeat with remaining batter, serve with fruit preserves, fresh fruit, whipped cream or another filling of your choice.