1 c gluten free bisquick mix
1/2 c milk
1/2 amaretto coffee creamer
1 egg
2 tbsp vegetable oil
Mix all ingredients. Heat griddle or non stick pan medium low heat. Pour 1/3 c batter, cook til edges are dry and center has bubbled, flip, cook 2-3 min or until underside when looked at is golden brown. Pay attention to the heat setting on the pan in order not to burn.
