Ingredients:

  • 1 cup (120 g) gluten-free all-purpose flour (ensure it contains xanthan gum)
  • 1 cup (240 ml) almond milk (or other plant-based milk)
  • 2 large eggs (or flaxseed substitute for vegan option)
  • 2 tablespoons (30 ml) maple syrup or honey
  • 1 teaspoon (5 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 teaspoon (5 g) vanilla extract
  • 2 tablespoons (28 g) melted coconut oil or unsalted butter

Instructions:

  1. In a mixing bowl, combine the gluten-free flour, baking powder, and salt.
  2. In a separate bowl, whisk together almond milk, eggs, maple syrup, vanilla extract, and melted coconut oil.
  3. Gradually pour the wet ingredients into the dry ingredients while whisking until smooth. Do not over-mix.
  4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease if needed.
  5. Pour ¼ cup (60 ml) of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook until golden brown (another 2 minutes).
  6. Serve warm with maple syrup, fresh fruit, or your favorite toppings.