2large eggs(or 1/4 liquid from a can of cannellini beans + 2 tablespoons butter, coconut cream, refined coconut oil, or palm oil)
1//4cup+ 1 teaspoon neutral-flavored oil
1-1/2cupshomemade almond milksee above link
1/2teaspoonpure vanilla extract
Instructions
Sift the flour blend, sugar, baking powder, baking soda, and salt into a large bowl.
In a separate bowl, combine the eggs, oil, almond milk and vanilla. Add to the dry mixture and whisk together just until moist but still lumpy (do not over mix); set aside for 10 minutes.
Preheat a large non-stick skillet, add oil, swirl around the pan, and wipe out any excess.
Scoop heaping 1/4 cups of batter onto the skillet and spread out to make 4 to 5-inch rounds. Cook 2 to 3 minutes on each side or until bubbles form and pop. Keep warm in an oven on low heat while you cook the remaining batter. Serve with your favorite gluten free syrup. (Mine is Seelect Tea Organic Vanilla Syrup.)