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Pancake mix

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Pancake mix made ahead can make mornings a lot simpler.  Store in a ziplock bag or other airtight container for up to 30 days.  Or store in freezer for up to 6 months.
You will need: 
  • 3 C multi-grain gluten free flour,
  • 1 Tbs. baking powder,
  • 2 tsp. baking soda,
  • 2 tsp sea salt
  • 1/3 C shortening
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1. Assemble ingredients
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2. Mix all dry ingredients and add shortening
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3. ​Mix and cut in shortening until mixture is well mixed and crumbly.  Store in an airtight container and use within 3 months
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4. To make pancakes add 1 cup almond milk, 1 egg, 1 Tbs. vinegar, and 3 Tbs. agave to 1 1/2 C pancake mix
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5. ​Add all ingredients to a bowl.
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6. ​Mix until well blended
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7. ​Preheat griddle to 350.  Pour 1/4 cup mix for each pancake
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8. ​Turn over when rising bubbles begin to pop. 
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9. Top with berry syrup 
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