Buttermilk Pancakes

1 1/4 C Bob Mills 1:1 Baking Flour

1/4 Tsp Xanthum Gum

1 1/2 Tsp Baking Soda

1 1/2 Tsp Baking Powder

1/2 Tsp Salt

2 Tbsp Sugar

2 Eggs Room Temp

1 C Buttermilk (might need a more depending on size of eggs)

2 Tbsp Melted Butter

1. In a bowl, whisk together the dry ingredients.

2. Add the wet ingredients and mix until well combined. The batter will be thicker than a regular pancake batter—totally normal! If you need to thin it out, add a little extra buttermilk or milk.

3. Let the batter rest for 5–10 minutes.

4. Heat a griddle or frying pan over medium heat and lightly coat with oil or butter.

5. Scoop your pancake batter onto the pan. Cook until the edges look set and bubbles form on the surface, then flip. Cook until golden brown and cooked through.

6. Serve hot with your favorite toppings and enjoy!