Gluten Free Pancakes

• 1/2 cup unsweetened almond milk
• 2 tablespoons grape seed oil plus more for cooking
• 2 tablespoons pure maple syrup
• 1 tablespoon natural vanilla extract
• 2 medium eggs
• 1 1/3 cups gluten free all purpose baking flour
• 1 teaspoon gluten free baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt

1. Pour the milk, oil, maple syrup, vanilla extract, and eggs into your KitchenAid(R) Power Plus(R) blender container, secure the lid, and process on variable speed 3 for 3 to 5 seconds just until combined. Add the flour, baking powder, baking soda, and salt, and process on variable speed 3 for about 5 seconds until well combined. Remove the center lid cap, insert the tamper, and scrape down the sides of the container to incorporate any flour residue, and process for 3 to 5 seconds more until any lumps are fully blended. (You don't want to over process.)
2. Allow the mixture to sit for 5 minutes before cooking.
3. In a small skillet over medium-low heat, warm 1/2 teaspoon of grape seed oil, and then ladle 1/3 cup (80ml) of the pancake batter in, and distribute into the pan evenly. Cook for about 3 minutes until the top of the pancake is bubbling and the edges are beginning to dry. Using a spatula, flip the pancake, and cook for another 2 minutes, or more, until cooked through.
4. Repeat this process with the remaining batter.
5. Serve the pancakes with maple syrup, and topped with fresh fruit, shredded coconut, crushed nuts etc.

unsweetened almond milk, grape seed oil, maple syrup, natural vanilla, eggs, flour, gluten free, baking soda, salt

Taken from www.yummly.com/recipe/Gluten-Free-Pancakes-2149632 (may not work)