These gluten-free, dairy-free pancakes will be such a hit, you might just even choose to make them for supper, and not just breakfast!
2 cups gluten free all-purpose flour
1/2 tsp. xanthan gum
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 large eggs
1 and 1/2 cups dairy free milk (regular or unsweetened almond milk)
1/4 cup coconut oil, melted
1/3 cup pure maple syrup
1 tsp. vanilla extract
2 tsp. fresh lemon juice
In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, salt, and baking soda. Set aside.
In a large bowl, whisk together the eggs, milk, oil, maple syrup, vanilla extract, and lemon juice.
Add the dry ingredients to the wet ingredients and stir until completely combined. Note: Pancake batter will be thick and will puff up as it sits.
Heat a griddle on low heat. When the griddle is hot, spray with cooking oil, then scoop the batter onto the griddle, about 1/4 cup at a time.
Cook on the first side and then flip when little bubbles start to appear. Cook until the other side is browned and cooked through.