Gluten Free Pancakes

Best Gluten Free Pancakes Ever!

4 eggs

3 C milk (I've used soy, rice, coconut, dairy, instant. You choose.)

4 t vanilla

6 T melted butter (I've used oil when out of butter)

1 1/2 cups each of 3 different gluten free flours*

1 1/2 t salt

4 t baking powder

2 T sugar

Combine eggs, milk, and vanilla. Beat on high speed for 3 minutes.

Stir in butter.

Mix in dry ingredients. Add flours last. Watch thickness when adding flours. Gluten free flours are tricky with thickness. May need less, usually more. Mix until just blended.

Can add mashed banana ( I add 2 every time). Can add blueberries or chocolate chips.

When cooking on griddle, make sure to flip as soon as golden to ensure fluffiness.

* I use cornstarch, tapioca flour and soy flour because I can get it bulk at Winco. White rice flour works but it takes alot to get thickness and that makes pancakes tough. I use some buckwheat flour for protein. My favorite flour is sorghum. It makes really nice baked goods but it's more expensive.