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
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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