These pancakes are not only gluten free and dairy free, they are also absolutely delicious. If you decide to add or substitute ingredients, you can do so as the bulk of it is really basic.
1 cup gluten free flour (I used Edmond’s GF Flour)
2 teaspoons 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.
If you don’t want your pancakes as thick, add more milk. Also, I found that the longer I took to cook the pancakes, the thicker the mixture got, so I had to keep adding milk to make sure it wasn’t too thick.