2 cups high-quality gluten-free flour blend (with brown rice flour & tapioca starch)
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups milk (or dairy-free alternative)
2 large eggs
1/4 cup melted butter (or coconut oil)
1 teaspoon vanilla extract
In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the eggs, then add the milk, melted butter, and vanilla extract. Whisk until combined.
Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined. A few small lumps are okay. Do not overmix.
Let the batter rest for 10 minutes to allow the flours to hydrate.
Heat a griddle or non-stick pan over medium-low heat. Lightly grease with butter or oil.
Pour 1/4 cup of batter onto the griddle for each pancake. Cook until the edges look set and bubbles form on the surface.
Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
Serve immediately with your favorite toppings.
