Ingredients
- 1 cup gluten-free all-purpose flour blend
- 2 tablespoons organic cane sugar
- 2 teaspoons aluminum-free baking powder
- Pinch of sea salt
- 1 large egg
- 1 cup unsweetened almond milk or any preferred milk
- 2 tablespoons unsalted butter melted (plus more for cooking)
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the dry ingredients: In a medium mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.
- Prepare the wet ingredients: In a separate small bowl, beat the egg and then whisk in the almond milk, melted butter, and vanilla extract until the mixture is homogenous.
- Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter. Let the batter rest for 5 to 10 minute to allow the baking powder to activate. This will make your pancakes fluffy!
- Preheat a nonstick skillet or griddle over medium-low heat. Brush lightly with melted butter or use a nonstick spray to prevent sticking.
- Ladle 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes. Flip the pancakes gently and cook for another 2 minutes, or until the underside is golden brown.
- Serve the pancakes hot with fresh berries, a drizzle of pure maple syrup, or some Greek yogurt for a healthy twist.