Raise your hand if you hate all the extra commentary at the beginning of a recipe post! 

*2 hands raised*

I. get. it. The blogger's trying to make a connection but to be honest when I'm looking for a recipe, just give me the goods. So I'm going to keep things short & sweet in my recipe introductions because our time is limited & I personally don't enjoy a lot of fluff, if you want that go to my Instagram stories 😉

I would be remiss if I didn't mention that pancakes was my *first* recipe to blog because I love all breakfast foods [favorite meal here!], there's nostalgia associated with them as pancakes from scratch were my grandma's speciality AND I've been SO freaking disappointed with GF pancakes at restaurants. So this version is what I came up with when I smashed together my grandma's basic German-style recipe with the 'Dreamy and Voluptuous' [they aren't lying] Lemon Ricotta & Blueberries Pancakes from a local DSM restaurant Eatery A and then made them gluten-free. This took a handful of tries to get it right - the simplicity of a traditional pancake with a bit of chew plus the richness & fluff of Eatery A's with the tang of buttermilk, although as written these are also dairy-free [ghee's safe because it's only the fat from butter]. I won't make you wait any longer, I hope you find these as good as I'm selling them!

Fluffy Gluten-Free 'Buttermilk' Pancakes

Dry Ingredients

• 2 cups GF Flour [I used King Arthur]
• 1/4 cup Tapioca Flour
• 2 tsp Sugar
• 3 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt

Combine all the dry ingredients in a bowl & set aside

Wet Ingredients

• 2 cups Milk [I used DF coconut] + 3T Lemon Juice

• 2 Eggs, beaten

• 1 tsp Vanilla 

Combine the milk [or milk substitute] and lemon juice then let sit for 5 minutes while you start heating your pan [my electric stove takes forever to get to the perfect, stable pancake temperature] and melting your ghee [next step]. You can use buttermilk here instead & you *could* use vinegar in a pinch but I have not personally tested this.  Then lightly beat the eggs and combine with vanilla; add the 'buttermilk' and mix together.

• 1/2 cup Ghee, melted [can probably sub in butter but I haven’t tried; avocado oil or coconut oil should work here but you won't get the butteriness I love in these]

Slowly add the wet ingredients mixture to dry mixture and gently stir, then the ghee [to keep it from cooking the eggs] and stir to form thick batter, which should remain lumpy. [don't skip this if you like fluff!]

• 1 cup Blueberries, Chocolate Chips, etc
• Maple Syrup [the amount you choose with your heart]

You can choose to gently fold in mix-ins at this point or wait & add when the pancakes are cooking. If you do the latter, the distribution is better & mix-ins [especially the chocolate chips] are under heat for less time but if that doesn’t matter to you gently fold them in.

Put a non-stick skillet over medium-medium-high [I use between 6 & 7 on my electric stovetop] and spray the pan with a cooking oil [avocado oil is easy to source but I like using macadamia oil]. Once water sizzles [get your hand wet under the faucet and splash some water on the skillet to test; it should sizzle], add 1/3-1/2 cup of batter, depending on how big you want them, onto the non-stick pan & place the mix-ins evenly spaced in the pancakes. Once bubbles form, flip the pancake over and cook until the bottom if golden brown. Remove from the skillet & top with maple syrup!

Repeat until batter’s gone; makes 10-12 1/2 cup sized batter pancakes. These refrigerate & freeze well, simply slide a piece of parchment paper in between each pancake so they don't clump together. To reheat from the fridge, add maple syrup on top & microwave for 1 minute on 80% power. From the freezer start at 2 minutes at 80% power and add 15 seconds intervals until completely warmed through.