Elisabeth Prueitt Gluten-Free Pancakes | TASTE

Ingredients

• 3 tbsp almond flour
• 2 tbsp tapioca flour/starch
• ⅓ c plus 1 tbsp oat flour
• ¼ c plus 1 heaping tbsp brown rice flour
• 1 ¼ tsp baking powder
• 2 tsp granulated sugar
• ¼ tsp sea salt
• 1 lg egg
• 2 tbsp unsalted butter, melted, or olive oil
• ¾ c plus 2 tbsp whole milk
• unsalted butter, for the pan