Gluten, Dairy, and Egg Free Fluffy Pancakes!
 
Ingredients
  • 1¼ Cups Almond Milk (can use less or more for cake like or thinner pancakes)
  • ¼ Cup Canola oil
  • 2 T flax-meal
  • 2 T sugar
  • 2 t Apple Cider Vinegar
  • 1 t vanilla
  • 1¼ Cup Sorghum Flour (I tried rice as a sub... it doesn't work as well at all)
  • ¼ Cup Tapioca flour
  • ½ Cup Corn Starch(or Potato Starch for a corn allergy)
  • 1 t xanthan gum
  • 1 T baking powder
  • ½ t baking soda
  • ¼ t salt
Instructions
  1. Mix milk, oil, flax-meal, sugar, vinegar, and vanilla together and set aside.
  2. Mix remaining ingredients in a large bowl and add milk mixture.
  3. Fry about a ¼ cup of batter on skillet over medium heat, flip when sides become dry and several bubbles form on the top of the pancake.
  4. Cook a few more minutes, until done. This makes about 10 pancakes. They keep well in the fridge for up to a few days later. Enjoy!
Recipe by Allergy Free Cooking at https://allergyfreecooking.net/gluten-dairy-and-egg-free-fluffy-pancakes/