Great scratch recipe for allergy friendly pancakes.

1 cup gluten-free all-purpose flour
1 tsp sugar
1 tsp cinnamon
2 tsp gluten-free baking powder
1 cup whole milk
1 tbsp extra virgin olive oil
1 tbsp water
1 tsp g-free vanilla extract
2 tbsp butter

Combine dry  ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together  until just combined. Be careful not to over mix – it should still be slightly  lumpy. Set aside to rest for a few minutes.

Heat a large skillet  over medium-high heat until hot. While pan is heating, add butter. As soon as  the butter is melted, add melted butter to pancake batter.

Return pan to stove  and stir butter into batter. When pan is hot,  with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for  each pancake.  Cook until bubbles  form on the surface. Carefully flip pancakes with turner/spatula and cook  until golden brown.