📖 Instructions

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, sugar, and salt. Make sure there's no big clumps of flour hanging about.
2. Mix Wet Ingredients: In a separate bowl, whisk together the milk (or plant-based alternative), egg, melted butter (or oil), vanilla extract, and apple cider vinegar. Give it a good whisk 'til its all combined.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can result in tough pancakes, and nobody wants that!
4. Rest the Batter: Let the batter rest for 5-10 minutes. This allows the gluten-free flour to properly absorb the liquid, resulting in a better texture. Use this time to prep your toppings. I like berries, personally!
5. Preheat Griddle: Heat a lightly oiled griddle or large frying pan over medium heat. You want it hot enough so the pancakes cook evenly, but not so hot that they burn. A little practice is always good; don't fret if you botch the first one or two. It happens!
6. Pour the Batter: Pour about 1/4 cup of batter onto the hot griddle for each pancake. Leave some space between them so they don't run into each other.
7. Cook First Side: Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Keep an eye on 'em.
8. Flip and Cook Second Side: Flip the pancakes with a spatula and cook for another 2-3 minutes, or until golden brown on the bottom. Don't press down on them; let them cook gently.
9. Serve Immediately: Serve the pancakes immediately with your favorite toppings, such as maple syrup, fresh berries, whipped cream, or chocolate chips. Butter's good too, if you're into that! Enjoy while they're warm and fluffy.