Gluten Free Pancakes

This recipe is adapted from the 21 Day Fix Fixate Cookbook.  I prefer fresh fruits and berries.



1 1/2 cups gluen free-flour

3 tsp baking powder

dash of sea salt

1 12 unsweetened almond milk

1 large egg

1 Tbsp pure maple syrup

5 tsp organic grass-fed butter, melted

1 tsp pure vanilla extract

Fresh berries


Combine the flour, baking powder and salt in a small bowl and set aside.  Combine the almond milk, egg, maple syrup, butter and extract in a bowl and whisk to blend.  Add the flour to the wet ingredients and mix well.  Heat a skillet and cook the pancakes over medium heat.  Flip them when the bubbles form around the edges.  Although you can use a ladle to spoon the pancake batter onto the skillet, I prefer to ise a measuring cup with a spout to easily pour the batter ont the skillet. 


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