““These really cook up well the next day too. They are light and fluffy. 1 large egg ¾ cup (175 ml) milk substitute (rice, soy, almond, or coconut) 1 tablespoon (20 g) honey ½ teaspoon vanilla 1 cup (140 g) GF flour ¼ teaspoon xanthan gum ¼ teaspoon salt 1 tablespoon (5 g) baking powder Combine egg, milk substitute, honey, and vanilla in a bowl. In a separate bowl, combine flour, xanthan gum, salt, and baking powder. Add the dry mixture to the wet mixture and blend well. Cook on a hot, greased griddle, using about ¼ cup of batter for each pancake. Cook until brown on one side and around edge; turn and brown the other side. VARIATION: Fold ½ cup (75 g) fresh or frozen (thawed) blueberries into the batter.””
