I love Liz Prueitt's latest cookbook Tartine All Day and her gluten free Any Day Pancakes recipe is the gold standard at our house (gluten free or not). I make a quadruple batch of dry ingredients so we always have a mix ready to go. When you're ready to cook, measure out 155g of the mix and proceed with the recipe.

ANY DAY PANCAKES

25g almond flour

2 Tbsp tapioca starch

50g oat flour

50g brown rice flour

1 1/4 tsp baking powder

2 tsp sugar

1/4 tsp sea salt

1 large egg

2 Tbsp unsalted butter, melted, or olive oil

3/4 cup plus 2 Tbsp whole milk

Combine all the dry ingredients and mix well. Stir the egg, butter or olive oil, and milk together in a small bowl. Add to the flour mixture and mix until just combined.

To cook, I love my Lodge cast iron griddle and prefer to use ghee to grease the pan. This vanilla bean one from Fourth & Heart is lovely for pancakes. And this wide stainless steel spatula is the best one for nearly everything in the kitchen. If you also pick up the narrow one, they will be the only ones you'll ever need.

Serve with salted butter, real maple syrup and your choice of fruit sauce.

Print the recipe here.