1 cup GF flour mix
1 tablespoon sugar
2 teaspoons GF baking powder
1/4 teaspoon salt
1/2 teaspoon of cinnamon, optional
1/4 cup chopped pecans, optional
3/4 cup milk or milk substitute (I used rice milk)
1 teaspoon GF vanilla
2 tablespoons salted butter, melted (or butter substitute)
add blueberries, optional
Mix the dry ingredients in one bowl and the eggs, milk, and vanilla in a separate bowl. After you combine them add the melted butter. Mix until the ingredients are just combined.
Heat the griddle or skillet to medium-high. Grease with butter. Cook until bubbles have formed on the surface and then flip when golden brown. Makes about 10 pancakes.
*I have a ziplock bag of the gluten free flour that I continually add to it as it gets low. Last time I added to it I put 1 1/4 cup of millet flour in place of the rice flour, which we really liked in the pancakes.