2tablespoonsunsalted butterdivided, for the griddle
Instructions
Place all the ingredients except for the butter in your food processor bowl. Process until smooth, about 1 minute, stopping once to scrape the sides with a spatula.
You can also mix the ingredients by hand if you prefer. Whisk them all in one bowl, adding them in the order listed.
Heat a nonstick double burner griddle over medium heat (not higher), about 4 minutes. Grease with half the butter.
Pour the batter into the griddle, measuring 2 tablespoons per pancake (I use a 2-tablespoon ice cream scoop that I got on Amazon).
Cook the pancakes until golden-brown and puffed, 3-4 minutes per side. Grease the griddle again and repeat with the second batch. Serve immediately.
Video
Notes
*Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could use 2 teaspoons of gluten-free baking powder (make sure it's fresh) instead of baking soda.Nutrition info does not include toppings.Make the pancakes small - 2 tablespoons each - so that they'll be easier to flip. If you make them bigger, you might run into trouble when it's time to flip them.