Gluten-Free Vanilla Bean Pancakes

Ingredients

3 3/4 cups Bisquick GF Pancake Baking Mix

3 cups milk

3 Tbsp vegetable oil

3 Tbsp melted butter

3 eggs

3/4 tsp baking powder

1 tsp vanilla bean paste

1 Tbsp honey

butter for greasing

Toppings

whipped cream

mini marshmallows 

fresh berries

maple syrup

Cooking Tools

Large  mixing bowl

Non stick griddle

Parchment lined sheet pan

Directions

Mix all the ingredients together until batter is smooth, set aside for 30 minutes.  Heat griddle on low heat and grease generously with butter. Ladle about a 1/2 cup of batter onto the heated greased griddle, leaving some room for the batter to spread. The batter is thicker than most pancake batters and you should not have runny batter. Allow bubbles to form in the center and edges to get slightly golden before flipping the pancakes. Cook’s Note: GF batter needs more time to cook than regular pancakes, so temperature regulation is the key to cook the pancakes through without burning the pancakes. Cook pancakes in batches and place on sheet pan as you cook. Can be placed in a warm oven until serving. Serve with your toppings.

Yields: 12 pancakes