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I just made this recipe this morning. I used gluten-free all purpose flour and almond milk. It turned out very well. I did have to add just a tad bit of water as the mixture was a little too thick - not sure if it was the gluten free flour/almond milk or not. But either way, a little water is a simple solution!  This recipe made us 8 pancakes. The pancakes were thick, fluffy and very filling.  It works best to cook these slowly. They're fluffy so if you turn the heat up too high they will burn on the outside and not even cook on the inside. I cooked them on an electric skillet at around 250 degrees F. They turned out perfectly toasted outside with a fully-cooked, soft, fluffy inner.  We added some blueberries and cut strawberries, topped with an all-natural maple syrup. Delish! My kids were raving. I will definitely make these again and again. In fact, the kids have asked for me to make these every Saturday morning.