Pancakes - Gluten Free and Dairy Free

1 cup brown rice flour
3 TBS tapioca flour
1/3 cup potato starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp zanthum gum
1 tsp apple cider vinegar
2 eggs
3 TBS coconut oil
1 3/4 cups non-dairy milk (I use an almond/coconut blend)
3 TBS Agave Nectar
1/2 tsp vanilla

For gluten free baking, all ingredients should be room temperature including milk and eggs.

Wisk together the dry ingredients including: brown rice flour, tapioca flour, potato starch, baking powder, baking soda, salt, and zanthum gum. Add the vinegar to the milk and allow to curdle. Wisk together the wet ingredients including: non-dairy milk, vanilla, agave nectar, melted coconut oil, eggs. Combine the wet and dry - do not overmix.

Pour onto a heated griddle. Flip when bubbles form on the first side. Continue cooking until full firm.

Serve with pure maple syrup.

Serving Size: Makes 8 - 10 big pancakes