Makes approximately 16 -4" gluten-free pancakes.
Pour flour, sugar, baking powder and baking soda into a large mixing bowl and whisk until blended.
Turn medium heat on to warm up your skillet.
Add milk to the dry mixture and whisk. Add egg, butter, and vanilla. Whisk until smooth.
Using a silicone spatula, slide a very small amount of butter around the skillet.
Pour 4" pancakes into the skillet. Flip once you see bubbles forming throughout, approx. 4 minutes. Let them cook for another 3-4 minutes and serve immediately. Repeat steps 5 & 6 until all of the batter is used.
Top with maple syrup, jam or eat them plain. They are THAT good.
I live in the Pacific Northwest and developed this recipe during the winter when our humidity levels are pretty high. If the batter seems too thick, add some more milk to get it to your desired consistency. Also, different flours will react differently. The reason I adore Pamela's is because it can be used at a 1:1 ratio. I have used others that require significantly more liquid. UPDATE: I just had to share that I switched out the sugar for brown sugar and OH MY WORD. SO tasty!
This recipe is a BonBon Break original. Please do not replicate without expressed permission.
Easy Gluten-free Pancakes https://www.bonbonbreak.com/easy-gluten-free-pancake-recipe/