Gluten Free Pancakes

1 1/2 cups of gluten-free all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 Tablespoon sugar

1 1/4 cups milk

1 egg

3 Tablespoons of canna butter, melted

Optional: Whipped Cream:

1 pint of whipping cream

3 Tablespoons powdered sugar

1 Tablespoon Vanilla Extract

Instructions:

Place metal bowl into the freezer for 10 min. Pour all ingredients into super cold bowl and whisk until you get the consistency you desire.

In a large bowl, sift together the flour, baking powder, salt, and sugar. Pour in the milk, egg and melted butter; mix with a whisk until smooth. Heat a non-stick griddle or large pan over medium-high heat. Pour or scoop 1/8 cup of batter for each pancake. Wait until bubbles form to flip. Brown on the other side and serve with HTFSE Syrup.