One of the biggest complaints I hear about going gluten free is giving up on some of favorite staples like light fluffy pancakes.  I adapted my favorite pancake recipe, swapping out all purpose flour for Trader Joe’s gluten free all purpose flour and the whole milk for unsweetened vanilla almond milk.  The result, I believe, is a pancake masterpiece: a most delicious, thin, practically crepe-like pancake that everyone in my family loved.  I chose to use organic white sugar, but since it’s such a small amount I might play with some sugar alternatives in the future.  Be sure to enjoy these with some high quality maple syrup on top!

1 1/2 cups of gluten free flour

2 Tablespoons organic white sugar

3 teaspoons baking powder

pinch of himalayan sea salt

1 3/4 cups unsweetened vanilla almond milk

1 egg

1 Tablespoon olive oil

Blueberries (optional)

Clarified butter for pan frying.

Heat skillet.  Add clarified butter.  Add pancake batter and wait until batter bubbles to flip to other side.  Makes 10-12 pancakes.