Gluten Free Pancakes

In a large mixing bowl, whisk together the gluten free flour, sugar, baking powder and salt in your mixing bowl.

In a large measuring cup, melt the 4 tablespoons of butter in the microwave. This takes about 45 seconds in my microwave. Once the butter is melted, add the milk to the butter and warm in the microwave for an additional 45 seconds. Be sure that the milk is warm enough that the butter is liquid and floating on the surface of the milk, but not so warm that it cooks the eggs when you add them in the next step.

Next, add vanilla extract to the milk and butter. Finally, whisk the eggs into the milk and butter.

Add the liquid ingredients to the dry ingredients and mix until just combined. The batter will be slightly lumpy which is good. If the batter feels too thick to you, add a splash of milk and mix again.

Allow the batter to rest for 5-10 minutes before frying the pancakes.

Choose your favorite frying pan or griddle and warm over medium heat. Spray pan with a little bit of canola oil or add a bit of butter to the pan. Once the pan is warm, use 1/4 cup measuring cup to pour circles of batter onto the frying pan or griddle. Once the middles are bubbly and the edges looks like they are beginning to cook, flip the pancakes and cook for an additional minute until cooked through.

Serve pancakes fresh with your favorite fruit and some warm maple syrup.

Store leftover batter in an airtight container in the refrigerator for 2-3 days. To make fresh pancakes, simply warm your frying pan and scoop batter directly from the refrigerator.