In a small bowl, combine your wet ingredients of melted butter, milk, egg, vanilla, and sugar. Mix well.
In a medium sized bowl, stir together your gluten free flour, salt, and baking powder. Slowly pour in your wet ingredients and mix well. This will be a thick batter! Set aside for 5 minutes while your pan heats up.
On a griddle or in a skillet on the stove, heat pan to medium heat.
Spray with a little oil and place about ¼ cup of pancake batter for each pancake. Gently press with the back of the spoon to desired circle shape. Let cook until bubbles form and pop, about 3-4 minutes. Flip and let cook another 3 minutes or until pancakes are golden brown.
Keep warm on a plate covered with a towel or in the oven set to 200F. Serve warm and enjoy!
Pancakes keep in the fridge for 3 days and can be frozen after cooking for up to 3 months.Dairy substitutions: your favorite non-dairy butter and non-dairy milk can be used in the same amounts!Egg substitutions: use 1 chicken egg, 1 flax/chia seed egg, or ¼ cup of whipped aquafabaFlavor Variations:Chocolate Pancakes - Add 1 teaspoon cocoa powder to the pancake batter. Chocolate Chip Pancakes - Mix in a few handfuls of chocolate chips. Mini chips work better than large ones! Fruit based Pancakes - Banana, blueberry, raspberry, apple, pumpkin and more can be mixed right into the batter! Aim for about ½ cup of total fruit added. Mocha Pancakes - Add 1 teaspoon cocoa powder and 1 teaspoon instant espresso powder. Good morning!LivingBeyondAllergies.com