Super Fluffy Gluten-Free Pancakes

Ingredients

• ¾ cup Unsweetened Almond Milk
• 2 tbsp Ground Flaxseed
• 1 tbsp Avocado Oil
• 2 tsp Vanilla Extract
• ½ cup Almond Flour
• ⅓ cup Brown Rice Flour
• ⅓ cup Potato Starch
• ¼ cup Cassava Flour
• ¼ cup Coconut Sugar
• 2 tsp Baking Powder
• 2 tbsp Maple Syrup
• 1 tbsp Vegan Butter

Instructions

1. In a small bowl, combine the ground flaxseed with 6 tbsp water, stir, and let sit for 5 minutes to form flax eggs.
2. In a medium mixing bowl, whisk together the almond milk, flax eggs, avocado oil, and vanilla extract until well combined.
3. Add the almond flour, brown rice flour, potato starch, cassava flour, coconut sugar, and baking powder to the wet ingredients. Whisk until no flour streaks remain. Let the batter rest for 5 minutes while you preheat your pan.
4. Heat a non-stick skillet or griddle over medium heat and lightly coat with avocado oil. Once hot, pour about ¼ cup of batter per pancake onto the pan. Cook for 2-3 minutes until bubbles form on the surface and edges look slightly dry.
5. Flip each pancake and cook for another 1-2 minutes until golden brown, reducing heat to medium-low if browning too quickly. Repeat with remaining batter.
6. Serve warm with vegan butter and maple syrup.