Gluten-free Pancakes

My pancakes never come out looking like the original Glutenfree Goddess recipe but they taste great! I like to add chopped banana or blueberries and chopped walnuts.

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Dry ingredients:

• 2 1/4 cups gluten-free flour
• 1/4 cup tapioca starch
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon fine sea salt
• 3/4 teaspoon xanthan gum

Wet ingredients:

• 1 cup almond milk (or milk of choice)
• 1/4 cup water (1/4 cup if needed, later)
• 2 organic free-range eggs, beaten
• 4 tablespoons organic coconut oil
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

OPTIONAL

• 1 chopped banana
• Handful of crushed walnuts or pecans

Instructions

1. Heat pan on medium-high heat. Grease with olive oil.
2. In a large mixing bowl, whisk together the dry ingredients. Add in the wet ingredients. Beat well to incorporate. Add optional ingredients, if you want. Your batter should be silky and smooth. Not too thick.
3. Using a ladle, pour a scoop of pancake batter on to the heated pan.
4. Cook about 2-3 minutes on both sides.

Serves 4