- 1 ⅓ cups Bob's Red Mill Gluten Free All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ tablespoon butter, melted and cooled
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon sugar
- 1 ¼ cups almond milk, add more or less to desired consistency
Preheat the griddle or pan to medium high and add some butter to pan.
Whisk together all dry ingredients in a large bowl. In a small bowl mix together all wet ingredients. Pour wet ingredients into dry and stir well.
Add more milk if you want a thinner pancake. You will have to adjust this to your desired consistency.
Cook for a few minutes per side or until cooked through. Serve immediately with lots of butter and syrup.
Calories: 170kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 333mg | Potassium: 104mg | Fiber: 2g | Sugar: 3g | Vitamin A: 225IU | Calcium: 125mg | Iron: 1.3mg