Easy Morning Gluten Free Pancakes

• 1 cup Flour Mix (See Note)
• 1/2 cups Almond Flour
• 1/2 cups Millet Flour
• 2 Tablespoons Sugar
• 2 teaspoons Baking Powder
• 3/4 teaspoons Baking Soda
• 1 teaspoon Xanthan Gum
• 1/2 teaspoons Salt
• 2 cups Buttermilk
• 1/3 cups Milk
• 2 whole Eggs
• 1/4 cups Vegetable Oil

1. Mix all dry ingredients in a large bowl.
2. Mix wet ingredients in another bowl and then add to dry ingredients.
3. Heat a large skillet over medium-low heat. Add about 1/3 cup of batter to pan and wait until bubbles form around edges of pancake (takes about 5 minutes). Cook on the other side for around 2 minutes.
4. Serve with butter and desired topping (my favorite is cinnamon sugar).
5. Note: flour mix is 2 parts alternative rice flour to 1 part starch.

flour, almond flour, millet flour, sugar, baking powder, baking soda, xanthan gum, salt, buttermilk, milk, eggs, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/easy-morning-gluten-free-pancakes/ (may not work)