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Dolly loves pancakes. She has been fond of them since childhood on the farm. Now she is gluten-free and does a great job of mixing a variety of flours to achieve the perfect pancake. Proof is in her photo that she sent to me. Here are her ingredients and insructions: 1/4 cup each of almond meal, gluten free biscuit baking mix, and coconut flour. 1/8 t baking soda and 1/8 t baking powder 1/4 t cinnamon, 1 packet stevia, 2 tablespoons avocado oil, 1 cup almond milk. Add water to thin if too thick. Cook at 425 degrees for five minutes per side. Takes longer than flour, so make them ahead and freeze.