Yes! You can meal prep these pancakes and they keep very well for another time. To freeze leftover pancakes, place them in a freezer-safe, sealable bag with a piece of parchment paper in between each pancake, and freeze for up to 3 months. Defrost the pancakes in the fridge before using.
In a medium bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt.
In a large bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Add the flour mixture to the wet ingredients and stir together until just combined. Cover & let rest for 20 minutes.
Heat a skillet and spray with cooking spray. Add 1 tbsp. of batter for each pancake, leaving some space between each one.
Cook about 2-3 minutes and then flip and cook the other side until golden brown. Repeat with remaining batter.
Serve with butter and your favorite syrup!
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