These pancakes taste extra delicious with Justin's Chocolate Hazelnut Spread (for dairy-free) or Nutella. You can substitute the ½ cup brown rice flour + ¼ cup potato starch for ¾ cup of gluten-free all-purpose flour. I half this recipe for just my husband, son, and I.
The night before, combine the dry ingredients in a large bowl. Whisk to combine then add the wet ingredients and mix until smooth. Cover with plastic wrap and refrigerate overnight. The batter will look thin, but will thicken as it sits.
The next morning, heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Give the batter a good stir.
Once the pan is hot, oil it with a little coconut oil or butter and pour ⅓ cup of the batter per pancake into the pan. Once the centers of each pancake begin to bubble and the edges set, flip and cook for another 1-2 minutes on the other side.
You can preheat the oven to 200F and place cooked pancakes on a rimmed baking sheet to keep them warm while you make the rest if you like. Serve hot with maple syrup, butter, berries, or our favorite, chocolate hazelnut spread!