Extra Fluffy Gluten And Dairy-Free Pancakes - cooking recipe

Ingredients

3/4 cup flour (Hodgson Mill All-Purpose)
1/4 cup flour (Hodgson Mill Multi-Purpose)
1 teaspoon potato starch or 1 teaspoon cornstarch
1 tablespoon sugar (Organic Preferred)
1/4 teaspoon sea salt
1 teaspoon baking powder
3/4 cup almond milk
1 tablespoon safflower oil or 1 tablespoon sunflower oil
1 egg (with egg and white separated)
1 teaspoon vanilla extract

Preparation

Sift the 2 flours, starch, salt and baking powder into a large mixing bowl. For extra light, fluffy pancakes, sift 2-3 times. Whisk in the sugar. Using the whisk, mix the flours together really well to ensure that everything is combined.
Break the egg, separating the white into a medium mixing bowl. Put the yolk into a small serving bowl and beat it with a fork until just lightly beaten.
Add the egg YOLK, oil, milk and vanilla to the dry (flour) mixture and whisk all together. More milk may be added if you prefer the consistency to be thinner. Refrigerate the whole mixture in the bowl while you prepare the white.
Using a hand mixer, beat the egg white until stiff peaks form- about 2-3 minutes.
Preheat a lightly greased griddle to 350 Degrees F, or a pan to medium high heat.
Bring out the refrigerated pancake batter, gently stir in the fluffy egg white and then give it a few gentle whisks.
Pour pancake batter onto hot griddle using a ladle. Let them cook on one side for 2-4 minutes, or until bubbly throughout. Flip and continue to cook for 2 more minutes.
Serve with Organic Maple syrup or another syrup of your choice.