1 egg (Vegan option use Bob's Red Mill egg replacer)
1 tsp pure vanilla extract
1 cup all-purpose gluten-free flour
¼ tsp xanthan gum (leave out if your flour blend already has it)
1 Tbsp gluten-free baking powder
¼ tsp salt
¾ cup milk dairy-free/Vegan use almond, cashew, or coconut milk
Directions
In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 Tbsp of milk.
Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
