Gluten-Free Recipe

1.In a large bowl, whisk together the gluten-free flour blend, almond flour, tapioca flour, cornstarch, baking powder, baking soda, salt, and sugar.

2.In a separate bowl, whisk together the milk, eggs, and melted butter.

3.Pour the wet ingredients into the dry ingredients and stir until well combined. Let the batter rest for 10 minutes.

4.While the batter is resting, preheat a non-stick skillet or griddle over medium heat.

5.Lightly grease the skillet with butter or oil.

6.Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

7.Repeat with the remaining batter, adding more butter or oil to the skillet as needed.

8.In a small bowl, mix together the melted butter, sugar, and cinnamon for the topping.

9.Serve the gluten-free pancakes with a drizzle of maple syrup, a sprinkle of the cinnamon sugar topping, and a handful of fresh berries.