For this recipe we used Bob’s Red Mill gluten-free flour, which has a nice texture and decent flavor.
1 cup Bob’s Red Mill gluten-free baking flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk of your choice, dairy or plant-based
2 tablespoons coconut oil, melted
2 tablespoons maple syrup + extra for topping
1 tablespoon vanilla extract
- Mix together the flour, baking powder and salt in a bowl. In a separate bowl, whisk the milk, oil, syrup, and vanilla until combined. Pour the wet ingredients into the dry ingredients and whisk until there are no lumps.
- Grease a non-stick pan with more coconut oil and heat to medium. Scoop about 1/4 cup of batter into a circle in the pan. When bubbles appear in the middle of the pancake, (about 2-3 minutes) flip and cook for an additional 1-2 minutes. Serve warm with maple syrup. Makes enough to feed 2 people.