Gluten-free Pancakes

Separate 2 large eggs.

Beat the whites until fluffy but not stiff.

Combine the yolks with and whip with a fork:
1 1/2 c milk
2 t vanilla extract
3 T melted ghee (cooled)

In another bowl, sift together:
1 1/3 c. GF flour (I bought storebought)
3/4 tsp. salt
2 tsp and a pinch baking powder
3 Tbsp. sugar

Add the egg mixture to the dry ingredients. Mix quickly. Fold in the egg whites.

Let batter rest for 10 minutes and then cook on a hot griddle. Serve warm.

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