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 Tablespoon olive oil
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.