Ingredients

• 1 3/4 cups sorghum flour
• 1/4 cup buckwheat flour
• 1/4 cup almond flour
• 1/4 cup potato starch (not flour) or tapioca starch
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon fine sea salt
• 3/4 teaspoon xanthan gum
• Wet ingredients:
• 1 cup soy milk (or milk of choice)
• 1 cup water
• 2 organic free-range eggs, beaten
• 4 tablespoons organic coconut oil
• 1 tablespoon honey or raw agave nectar
• 1 teaspoon bourbon vanilla extract
• 1 teaspoon almond extract

Directions

1. Heat a griddle on medium-high heat. If your griddle requires greasing, do that now.

2. In a large mixing bowl, whisk together the dry ingredients. Make a well in the center and add in the wet ingredients. Beat well to incorporate. Your batter should be silky and smooth. Not too thick.

3. Test the griddle by shaking a drop of water on it. If it pops and sizzles, your griddle is hot enough.

4. Using a ladle, pour a scoop of pancake batter on to the heated griddle. Repeat for as many pancakes as you can fit at one go.

5. When tiny bubbles have formed in the batter, carefully flip the pancakes with a thin flexible spatula. Cook a minute or two until firm- but don’t over cook. Overcooking pancakes makes them tough.

6. To keep warm- or eat immediately? The truth is- gluten-free pancakes are best eaten straight off the griddle- while hot and tender. If you keep these warm in the oven they may toughen a bit.

7. If the batter thickens as it stands, add a little more liquid to thin it.

8. Serve with vegan butter and warm maple syrup.

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