Gluten-Free Pancake Suya

Instructions

1. 1In a medium bowl, combine the 1 cup Gluten-Free Flour Blend, 2 tbsp Ground Suya Spice, and 1/4 tsp Salt. Whisk these dry ingredients together until they are evenly mixed.
2. 2Add the 1 large Egg, 1 cup Milk, 2 tbsp Oil, and 1/4 cup Onions (thinly sliced) to the bowl with the dry ingredients. Whisk everything together until you have a smooth batter. Make sure there are no lumps.
3. 3Place a 25.4 cm non-stick frying pan over medium heat. Add the 2 tbsp Vegetable Oil to the pan and let it heat up for about 1 minute. The oil should shimmer slightly.
4. 4Carefully pour 1/4 cup of the batter into the hot pan for each pancake. You should be able to fit 2-3 pancakes in the pan at a time, depending on their size. Add the 1/4 cup Tomatoes (diced) evenly over the pancakes as they cook.
5. 5Cook the pancakes for 2 to 3 minutes on the first side. You will know they are ready to flip when small bubbles start to form on the surface and the edges look set. Flip them carefully with a spatula.
6. 6Cook the pancakes for another 2 to 3 minutes on the second side, until they are golden brown and cooked through. The pancakes should feel firm to the touch.
7. 7Remove the cooked pancakes from the pan and place them on a plate. Repeat steps 4 through 6 with the remaining batter until all pancakes are cooked.
8. 8Serve the pancakes hot. You can garnish them with the reserved 1/4 cup Onions (thinly sliced) and 1/4 cup Tomatoes (diced) if desired.

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