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Ingredients

• 2⁄3 cup Pamela's Ultimate Baking and Pancake Mix
• 1⁄2 cup Bob's Red Mill gluten-free cornmeal, or almond meal if you avoid corn
• 1⁄2 cup Sweet Sorghum Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1⁄3 cup Light Brown Sugar
• 1 teaspoon Xanthum Gum

• 3⁄4 cup Buttermilk, or hemp/nut milk with 1 tsp apple cider vinegar or lemon juice added
• 2 large Free-range Eggs, room temperature, or Energ-G Egg Replacer for 2 eggs
• 4 tablespoons Light Olive Oil

• 1 teaspoon Whole Caraway Seed, or anise seeds, to taste
• 1⁄2 cup Golden Raisins, dried cherries, dates or currants

Description

This Recipe Uses Pamela's Ultimate Baking Mix, A Mix I've Found To Be Extremely Successful In Gluten Free Baking. You Can Use Any Other Self-rising GF Baking Mix If You Don't Have Or Prefer Pamela's. <br><br> {{--This Recipe Is One Of Hundreds

KitchenMonki