Gluten-Free Pancakes

1 cup gluten-free flour

1 cup almond flour

1 tsp baking soda

½ tsp baking powder

½ tsp cinnamon

2 eggs

1 cup plain kefir or yogurt

1 cup water

1/3 cup canola oil

1 TBSP unfiltered apple cider vinegar

1 tsp pure vanilla extract

In a medium bowl, stir together the dry ingredients. Mix the wet ingredients together in a smaller bowl and pour wet ingredients into drive ingredients. Stir just until blended. Heat a large baking pan to medium high. Scoop a large spoonful of batter (it’s thicker than usual pancake batter), three or four at a time. Flip when bubbles form and bottom is golden brown. Place finished pancakes on a serving plate and cover lightly with a tea towel until all the pancakes are ready. We love eating them with Earth Balance and real maple syrup. Note: there is no sugar added to the batter.