Gluten Free Pancakes

Start by making the buttermilk.

Mix together the almond milk and vinegar, set aside.In a large bowl, whisk together all of the dry ingredients: almond flour, tapioca flour, xanthan gum, salt, and baking powder.In a medium-sized bowl, whisk together all of the wet ingredients: agave nectar, eggs, milk mixture, water, and vanilla.Whisk the wet ingredients into the dry, mixing well.

Add warm water one tablespoon at a time if the batter needs to be thinned out more.Heat a skillet or griddle over medium heat.Lightly grease the skillet and, using an ice cream scoop, pour in the batter.

Then, spread it out with the back of a spoon.Cook for 1 minute, or until the bottom of the pancake is firm.Flip it over, squish it down with a spatula, and cook an additional 1-2 minutes or until done.Set aside on a plate and repeat with the remaining batter.

Makes 10-12 pancakes.Serve with Earth Balance butter and syrup or fruit.

Delicious!