1 cup vanilla almond milk
1 cup all purpose gluten free flour (I use Bob's)
2 eggs (room temperature)
1 pinch salt
Preheat over to 400. Grease pop-over pan or deep muffin pan. I used coconut oil. Mix all ingredients until smooth. Makes five or six pop-overs depending on how well you divy up the batter. Bake for 30-45 minutes. Watch this because all ovens differ a bit. These dont pop as much as your traditional ones, but boy oh boy do they taste good and the kids love love love them!
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