(This is a recipe from my new cook book, "Living, Loving and Cooking with My Daughter, The Art of Creating Nutrient-Dense Gluten-Free Foods")
2 C All-Purpose GF Flour
1 C Whole Yogurt
1 C Buttermilk
2 Eggs
¼ C Unsweetened Coco Powder
1 t Baking soda
Mix all purpose flour and yogurt in a
bowl and cover. Let sit on the counter
overnight. In the morning add the rest
of the ingredients and pour onto
buttered skillet. Serve with fresh
whipped cream and maple syrup.
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