I used the above GF, vegan baking blend (1cup) and added 1Tbsp maple syrup, 1tsp baking powder, 1 egg, 1Tbsp canola oil, 3/4cup almond milk, and sliced a banana placed atop the pancakes (weird shape, I know). They were light and fluffy! Yum :)
Dinner was a delicious langastino cioppino:
gluten free rigatoni
langastinos (courtesy of Costco!)
no-salt-added tomato sauce plus can of crushed tomatoes
diced zucchini, red pepper, and 1/2 onion (sauteed first before adding the sauce components and lastly, the langastinos which really only simmer for 3-5 minutes to heat through)
This fancy sounding and looking dish only took 15 minutes total to prepare and is pretty much a one pot wonder (aside from the pasta). Definitely a keeper!