Gluten-Free Maple Cinnamon Pancakes

• 1 cup Arrowroot Flour
• 1/2 cups Almond Flour Or Meal
• 1/2 cups Coconut Flour
• 1/2 teaspoons Baking Soda
• 1 teaspoon Cinnamon
• 1/4 teaspoons Salt
• 2 Eggs
• 1 cup Whole Milk
• 1 teaspoon Vanilla
• 3 Tablespoons Maple Syrup
• 2 teaspoons Coconut Oil (for Prepping Pan)

1. Heat a large skillet over medium heat.
2. Combine all of the dry ingredients (flour through salt) in a large bowl. Whisk in the eggs, milk, vanilla and maple syrup until smooth.
3. When the skillet is thoroughly heated, add some coconut oil to the pan and tilt to coat pan.
4. Using a large spoon, scoop batter into the pan and use the spoon to spread it out into your preferred size/thickness pancakes. If you prefer thinner pancakes, spread it out more. Don't crowd the pan. Cook until light brown on the bottom (about 1 minute) and flip and repeat on the other side. Remove cooked pancakes to a plate. Repeat until all the batter is gone.
5. Makes about ten 4-5 inch pancakes depending upon the thickness.

arrowroot flour, almond flour, coconut flour, baking soda, cinnamon, ubc, eggs, milk, vanilla, maple syrup, coconut oil

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