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Makes 8-10 pancakes

 

1 1/4 cup King Arthur Gluten Free flour

2 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

2 tbsp. coconut oil, melted (or olive oil)

1 1/2 cup almond milk or water (or any milk you prefer)

1 tsp. vanilla

2 tbsp. pure maple syrup or agave nectar

 

Preheat skillet over medium-high heat for 2-3 minutes; oil the skillet.

Sift together the flour, baking powder, salt and cinnamon.  Separately. combine all other ingredients.  Add wet ingredients to dry and stir until just combined, being careful not to overmix.

Cook pancakes until bubbles form on top and then flip, about 4 minutes.  Once flipped, continue to cook 2-3 minutes.