Recipe: Gluten-Free Pancakes

Here is a recipe I adapted from one of my grandmother's. They remind me of buttermilk style pancakes. Light and fluffy with a tender bite.

Gluten-Free Pancakes

Ingredients:

2 cups Nearly Normal All-Purpose Flour (see preview below for where to buy)
2 tsp baking powder
1 Tblsp sugar
1/2 tsp salt
2 large eggs, well beaten
1 and 3/4 cup milk, soymilk or rice milk
4 Tblsp melted butter
1/4 tsp vanilla

Optional Add-ins: chocolate chips, pecans, blueberries, etc.

Directions:

Mix all ingredients together in a large bowl until well-incorporated using a hand mixer or a whisk. Batter will be slightly thick. Preheat pan on medium heat, add batter (using a soup ladle works best for me) until desired size is reached. (silver dollar size, pancake house size, or plate size) Wait for edges to appear "dry" and bubbles to surface. Flip over and continue cooking on other side. Both sides should be golden brown and "crispy".

Add desired toppings and enjoy!