Dry Ingredients:
1 1/2 cups Gluten-Free All Purpose Flour Mix
1/2 cup cornstarch
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
Wet Ingredients:
2 large eggs
1 cup dairy free milk (I use Almond milk)
1/4 cup vegetable oil
1 teaspoon vanilla extract
Directions:
1. In a large bowl, whisk together dry ingredients.
2. In a small bowl, whisk together wet ingredients.
3. Pour the wet ingredients over the dry ingredients and stir (on low speed if you have a mixer) until smooth.
4. Lightly oil a flat pan. Heat over medium-high heat. Pour batter, approximately 1/4 cup, onto pan.
5. Cook for approximately 2-3 minutes. Flip pancakes when bubbles appear on the pancake. Flip and cook until lightly golden brown or until done.
6. Serve with dairy-free butter and syrup, if desired
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