Part of this Complete Breakfast

Sunny D. Lab here - Mom makes the fluffiest gluten-free pancakes in the world.

But she refused to make me a giant dog bed out of one.   

She said I'd just eat it.

I don't know WHAT she is talking about.

Mom's Gluten-Free Pancakes  (Mom uses goat kefir and butter as it doesn't bother her eczema like cow dairy.)

In Bowl #1

1 cup plain kefir (In the yogurt aisle and Trader Joe's.) Shake well first.

1 large egg at room temperature

1 tsp vanilla

2 Tablespoons melted unsalted  butter

In Bowl #2 mix

1 1/4 cups (150 grams, I recommend weighing) Bob's Red Mill 1/1 Gluten Free Flour Blend

1 Tablespoon Hain Sodium Free Baking Powder (or 2 tsp regular)

1/2 teaspoon EnerG Sodium Free Baking Soda replacement (or 1/2 teaspoon regular baking soda)

2 Tablespoons organic sugar

Mix wet and dry ingredients together, stirring just til combined,  adding up to 1/3 cup spring water to get the consistency you want (I like mine to be thicker than cake batter, to dollop it on the grill rather than pour). Cook on a 325°F Griddle, flipping just once.  Makes 10 small pancakes.