momdocmuse
This recipe made the best pancakes that I have had at home. I made it for myself and my two year old daughter and we are both gluten and dairy intolerant so I made some substitutions. I replaced the milk with almond milk and the butter with coconut oil.  For the flour I used 1 cup of all purpose gluten free baking flour blend (one with a sweet brown rice flour base and added xanthan gum). I did not alter the recipe otherwise. Even with less flour, the batter was too thick to pour in perfect circles but they were fluffier than any gluten and dairy free pancake I have ever tried. They cooked through without burning and didn't fall apart. This is my new go-to for pancakes.