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This is a fool proof recipe. I have been making this basic recipe for over 5 years and have tried many different substitutes throughout the years as my sons health continued to improve. You really can’t mess it up. If you are dairy free, it works. If you are sugar free, it works. If you are only gluten free, it work. If you are egg free, it works. All you have to do is switch out the “dairy” ingredient for non dairy of your choosing. I have tried almond milk, coconut milk, cashew milk, goat milk, and cow milk. For butter I have tried coconut oil, myikos cashew butter, ghee, lard, tallow, bacon grease. All successful. For sugar if you don’t want to use organic raw cane sugar you can use maple syrup, honey, coconut sugar, agave syrup. All successful. If you can’t have egg then flexegg or egg replacers still work. When possible, I choose organic. I prefer to use cast iron for most of my cooking. When used correctly they are wonderful. If using enough butter, lard, or tallow there should be no sticking and very minimal clean up. It’s a huge learning curve and many give up on them out of frustration. If you keep practicing you’ll get the hang of using them.

Ingredients:

• 2 tbs organic raw cane sugar [or raw local honey/organic maple syrup/coconut sugar]
• 2 tbs organic butter [or lard/tallow/bacon grease/ghee/Myikos/coconut oil]
• 1 organic free range egg [or flex seed egg/egg replacer]
•  1 tsp pure organic vanilla extract
• 1 cup gluten free flour (I prefer Bobs Red Mill gluten free 1:1 four or Pillsbury gluten free flour over King Arthur gluten free flour)
• 1/4 tsp xanthan gum (if your gluten free flour blend doesn’t have it)
• 1/4 tsp salt
• 1 tbs Bobs Red Mill gluten free baking powder *make sure you are using a brand that is gluten free and aluminum free*
• 1/2 cup to 3/4 cup raw goat milk (depending on the consistency you prefer of your pancakes) [or coconut milk, almond milk, cashew milk, hemp milk, cow milk]
• frozen fruit optional

Directions:

1. Warm up that cast iron skillet for about 5 mins, no less, on medium low heat while you mix your batch. [If using stainless steel cook as normal]
2. In a large bowl or Kitchen Aid mixer, whisk together the egg, melted butter, raw cane sugar, and pure vanilla until combined [Make your substitutes as needed]
3. Add in gluten free flour, baking powder, salt, and xanthan gum (leave xanthan gum out if your flour mixture already has it) and mix until well combined (you can not over mix gluten free flour)
4. Add in milk and mix until smooth (for thinner pancakes use the whole 3/4 cup | for thicker pancakes use 1/2 cup or find your desired consistency by playing around with the milk amount)
5. If  adding fruit, fold it in now or add a few pieces to each pancake as it cooks [other optional add ins: nuts, coco powder, cinnamon, nutmeg, enjoy life chocolate chips, etc]
6. Your cast iron skillet should be nice and hot now. Add butter/bacon grease/lard/Myikos to skillet
7. I recommend using a 1/4 cup scoop to pour batter into skillet – I recommend 2 pancakes at a time for perfectly round, evenly golden pancakes. Flip + turn when needed.

*Before cooking new pancakes, rebutter the skillet.* This is a must when cooking with cast iron. Every. Single. Time. Your food should not be sticking to the bottom of the skillet if you are using enough butter, lard, or tallow. I DO NOT recommend using seed/nut oils in cast iron. They make the cast iron get sticky and junky – I try to stay away from nut and seed oils as much as possible. Many store bought brands are rancid which is not healthy for our body. When you read my recipes you will always see me using real butters, locally sources lards and tallows. Rarely will you ever see oils in my recipes. If using stainless steel cook pancakes as you normally would. Gluten free items do take longer to cook so keep that in mind.

These pancakes freeze perfectly. Just take them out as needed, thaw in the fridge, then pop them into a toaster. Add butter, if needed (remember I added lots of butter while cooking when using cast iron) and organic maple syrup. I usually double this recipe and prep them all for the week.