Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sweetener
• 1/4 teaspoon salt
• 1 1/4 cups unsweetened almond milk
• 2 large eggs
• 2 tablespoons melted butter or avocado oil
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together the gluten-free flour, baking powder, sweetener, and salt.
2. In a separate bowl, whisk together the almond milk, eggs, melted butter, and vanilla.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Let the batter rest for 5 minutes while a skillet or griddle heats over medium heat.
5. Lightly grease the cooking surface and pour about 1/4 cup of batter for each pancake.
6. Cook until bubbles form on the surface and the edges begin to set, about 2 to 3 minutes.
7. Flip and cook for another 1 to 2 minutes, until golden brown and cooked through.
8. Serve warm with fresh fruit, Greek yogurt, or a light drizzle of maple syrup.

Notes & Tips

• If the batter becomes too thick while resting, add a small splash of almond milk.
• For extra protein, serve with Greek yogurt or eggs.
• Freeze leftover pancakes individually and reheat for a quick breakfast.