This is the best gluten free pancake recipe. The pancakes have a delicate texture that just melts in your mouth. Even more, these fluffy gluten free pancakes made without special gluten free flour blend.
Blend together all the ingredients. Transfer the batter into a bowl. Allow to sit for about 5 minutes so some of the bubbles settle and pop. The batter will be thin. If you prefer, you can add up to 2 tablespoons more almond flour.
Preheat a skillet to medium to medium-high heat (I fluctuate between 6/9 and 7/9 heat setting on my stove). Brush some butter on the pan.
Make the pancakes by dropping on the batter 1 tablespoon at a time. Because the batter is thin, you may need to use your spatula to help shape the pancakes into rounds and to prevent the batter from running off. Cook until the edges look dried, the tops are nearly set, and the bottom is golden brown, about 1 ½ minutes. Gently flip then cook for an additional 30 seconds - 1 minute, until the pancakes are done.