Gluten Free Almond Flour Pancakes

I made these pancakes again today, but I was feeling a little lazy. Usually I grind my own flour and have multiple types of flours in order to make a gluten free pancake taste yummy. Today I used almond flour and the Ancient Grains Gluten Free mix Costco sells and these pancakes were very tasty. I used carbonated water and they were fluffy and had a slightly nutty taste. I ended up having to add more water than the original recipe called for due to the change in flour. In spite of the gluten free flour substitute they didn't crumble at all and stayed together as well as any wheat flour pancakes.

1 cup almond flour or hazelnut flour-loosely measured (do not pack the flour)
1 cup oat or *GF flour mix (you can grind oats yourself in the food processor or a Vitamix for a fresher, less expensive flour or use a gluten free flour mix)
4 eggs
2 tsp vanilla
2 tbls honey or maple syrup
1/2 cup coconut water or water. If you want your pancakes fluffier, try soda water
2 tsp baking powder

Pre-heat skillet to 350. Add eggs to a bowl and beat with a fork. Add coconut or soda water, vanilla and sweetener, and mix well with a fork.

In a separate bowl (or on top of the wet mixture) blend nut flour with oat or gluten free flour mix and baking powder with fork until flours are combined. Mix dry and wet ingredients. When I used Costco's Ancient Grains Gluten Free flour mix I had to add quite a bit more water. Slowly add the water and mix until you get a pancake consistency. The thicker the batter then thicker the pancake.

Pour batter by 1/4 cups onto greased skillet. When edges of the pancakes become dull, it’s time to flip them. Do not overcook, these pancakes will darken if left too long. Once flipped cook for a few more minutes and they are ready to eat!

* I haven't tried it yet, but I suspect using 1/2 cup rice flour plus 1/2 cup garbanzo bean (or other bean flours) or teff or amaranth or millet would work well.

Adapted from the recipe found here