Fluffy Gluten-Free Pancakes Recipe (Tried and True!)

In a large bowl, add 1 1/2 cups gluten free flour blend, 1 tablespoon brown sugar, 1 teaspoon baking soda, 3/4 teaspoon baking powder, and 1/4 teaspoon sea salt and whisk to blend.

In a smaller bowl, add 2 large eggs, 1 1/4 cup non-dairy milk, 1/4 cup light oil, and mix.

Pour the wet ingredients into the dry ingredients and mix.

NOTE: Every gluten free flour blend performs a little differently. Some of the starchy blends need more liquid than others. Use the photo as a guide to the consistency that the gluten free pancake batter should be.

Heat a skillet, cast-iron pan, or griddle to medium temperature. Add 1 tablespoon oil if your skillet is not non-stick.

Test to make sure your skillet is hot by dropping a small droplet of water onto the skillet. If it sizzles, the skillet is ready.

Use a ladle to pour pancake batter onto the skillet. Pour into small circles, depending on what size you want your pancakes to be. Turn the heat to medium-low.

When you see tiny bubbles in the pancake batter, and the top looks duller than glossy, use a spatula to flip your pancakes to cook the other side. Cook on the other side about 2 minutes then remove to a plate.

HINT: If you are using a cast-iron pan, use a metal spatula for flipping the pancakes. If you are using a frying pan or non-stick skillet, it is important to use a plastic spatula so you don't scratch the surface of the pan.

Top with maple syrup, butter, and fresh fruit.