Super Fluffy Gluten-Free Pancakes (1 Bowl!)

Ingredients

• 2/3 cup dairy-free milk ((we used almond // dairy milk would also work))
• 2 large eggs ((organic, pasture-raised when possible))
• 1 Tbsp avocado oil ((or sub melted dairy-free butter, butter, or other neutral oil // plus more for greasing pan))
• 2 tsp vanilla extract
• 1/2 cup almond flour*
• 1/3 cup brown rice flour
• 1/3 cup potato starch ((NOT potato flour))
• 1/4 cup cassava flour
• 1/4 cup coconut sugar ((or sub cane sugar // can use a little less, but we recommend this amount for pancake house-style cakes))
• 2 tsp baking powder
• 1/2 tsp sea salt
• Dairy-free butter
• Maple syrup

Instructions

1. To a medium mixing bowl, add dairy-free milk, eggs, oil, and vanilla. Whisk well to combine.
2. 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.
3. 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.
4. 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.