Super FLUFFY gluten-free pancakes that taste like your classic pancake house favorites. Naturally sweetened, optionally dairy-free, made in 1 bowl, and oh-so delicious!
To a medium mixing bowl, add dairy-free milk, eggs, oil, and vanilla. Whisk well to combine.
Next, add almond flour, brown rice flour, potato starch, cassava flour, coconut sugar, baking powder, and sea salt. Whisk until no flour streaks remain. Let the batter rest for about 5 minutes while you preheat your pan.
Heat a cast iron or non-stick skillet (or a griddle) over medium heat. Add enough oil or butter to lightly coat the bottom of the pan. Once hot, spoon ~1/4 cup batter onto the pan and cook for 1-3 minutes until the bubbles start to "stick" and the edges are slightly dry. Flip and cook on the other side for another 1-2 minutes, reducing the heat to medium-low if browning too quickly. Repeat with the remaining batter.
Serve warm with optional butter and maple syrup or your favorite toppings. Leftovers can be stored in the refrigerator for 3-4 days or in the freezer for 1 month (or longer). To freeze, lay in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container. Reheat in the toaster oven, microwave, or oven until hot.
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Notes
*If egg-free/vegan, we'd suggest using this recipe instead. We tried flax and chia eggs in this recipe and unfortunately neither worked as well as we'd hope! *Almond flour is important for making the pancakes light and fluffy! The next best option would be cashew flour. If nut-free, you could try sunflower seed meal, but we haven't tested it this way and can't guarantee the result. *Nutrition information is a rough estimate calculated without optional ingredients.