These gluten-free pancakes are light and fluffy, just like all pancakes should be. Load them with the add-ins of your choice!
1 and 1/2cupsBob's Red Mill Gluten Free 1-to-1 Baking Flour
2Tablespoonunsalted butter, melted and slightly cooled
1 and 1/2teaspoonsvanilla extract
1 and 1/4cupsunsweetend almond milk
Toss the flour, salt, and baking powder together in a large bowl. Set aside. In a separate medium bowl, whisk the melted butter, egg, milk, sugar and vanilla together.
Make a well in the dry ingredients and pour in the wet ingredients. Stir gently until just combined. Do not overmix the batter or the pancakes will become dense. If adding any mix-in, gently fold in to avoid overmixing.
Heat a griddleor skillet over medium heat — if using cast iron, medium low heat. Coat generously with ghee or oil. Once very got, drop 1/4 cup of batter on the the griddle. Cook until the edges start to look dry and bubbles begin to form on the center and sides, about 1-2 minutes. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again for each batch of pancakes.
To keep pancakes warm while cooking other batches, place in a 200°F oven until all pancakes are cooked. Serve immediately.
Pancakes can be refrigerated for up to 2 days and frozen for up to 2 months. Thaw overnight, or place frozen pancake in toaster until heated through.
Make-Ahead & Freezing Tips: Pancakes can be frozen for up to 3 months. Thaw overnight in the refrigerator and heat in the microwave or toaster.