2 cups flour (spelt at school, rice blend at home)
4 teaspoons baking powder
1 teaspoon salt
2 tablespoon sugar (combination of stevia and xylitol)
1 3/4 cups milk
1/3 cup oil or melted fat
Heat griddle while mixing batter. When griddle is hot enough, drops of water sprinkled on it will bounce. Mix dry ingredients thoroughly. Combine egg with milk and fat. Add dry ingredients and stir only til combined. Batter will be lumpy. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until edges become slightly dry and bubbles form on top. Turn and brown the other side.
For making waffles, increase the number of eggs used to 3. Pour batter into hot waffle iron and bake until steaming has almost stopped. For lighter texture waffle, beat egg whites separately until stiff but not dry. Fold into waffle batter.