1 cup gluten free flour (I used Edmond’s GF Flour)
2 teaspoons GF baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 cup almond milk
2 teaspoons melted (and cooled) coconut oil
1 large egg
- Whisk the flour, baking powder, sugar and salt together in a bowl.
- In a separate bowl, add the milk, coconut oil and egg, and mix thoroughly.
- Combine the wet ingredients with the dry ingredients and mix with a whisk until combined.
- Heat a pan over a medium heat, and spoon tablespoons of the pancake mixture into the pan. Cook until golden each side.