Gluten Free Cinnamon Pancakes

Since cutting gluten from our diets, Michael and I had yet to have a fluffy, melt in your mouth, good ol' fashion pancake.  Well, days of "I don't mind the texture because it tastes pretty good" are over.  We've tirelessly eaten pancakes every Sunday for the past couple months in an attempt to perfect this recipe.  I know, it's tough, but someone's gotta do it.  Trial 1: we bought a mix from whole foods and they were good...if you like soft pretzel-y pancakes.  Trial 2: we added a little buckwheat.  Also good...if you like soft pretzel-y buckwheat pancakes.  Trials 3, 4 & 5, we halved the mix and played around with other flours.  Not bad, getting closer, but we knew they could be better.  Trial 6 (or 7?): The winner!  Fluffy, melt in your mouth, good ol' fashion Sunday morning pancakes.

Makes 12 medium pancakes

1 1⁄8 cup Bob's Red Mill Gluten Free pancake mix
1⁄8 cup buckwheat
1⁄8 cup ground flax seed
1⁄4 cup almond meal
3 tsp Ener-G egg replacer
1 tsp cinnamon
1 1⁄4 cup almond milk
1 tsp apple cider vinegar
1 tsp vanilla
1 Tbsp agave
1 Tbsp canola oil

In a small bowl, mix milk, apple cider vinegar, vanilla, agave, and oil.  Set aside to curdle (this will become a "buttermilk").

In a larger bowl combine pancake mix, buckwheat, ground flax, almond meal, egg replacer, and cinnamon.

Heat your griddle or large non-stick pan to medium heat.

Add the wet mix to the dry and stir until just mixed (don't over mix or they'll be chewy).

*Most important step!  Do a mini tester pancake!  I don't know why this helps, but when I skip this step, my first round of pancakes never comes out right...

Using a 1⁄4 cup, pour batter onto griddle.  They are ready to flip when you see the bubbles start to pop.  Flip, and cook for another minute.

Serve immediately with lots of earth balance and maple syrup! Enjoy!