The best gluten free pancakes..

yes, they are the best, and trust me - we've tried a lot.  this recipe was originally published in Living Without magazine.. I found it here.

We usually quadrupedal this recipe, left overs are wonderful. 

¾ cup brown rice flour or millet flour
½ cup sorghum flour
¼ cup tapioca flour
1 teaspoon xanthan gum
1 tablespoon baking powder
2 large eggs
1 teaspoon vanilla
3 tablespoons sugar
1 cup almond milk

1/2 cup water

1 teaspoon oil (coconut, olive etc.)

Mix together dry ingredients, then add eggs, vanilla and sugar. Next add milk slowly, until batter is desired thickness. Do not over-mix!
 

The batter is thick, but should be bubbly and you will probably have to spread batter out in pan. Cook until pancakes have bubbles throughout and bottom is lightly browned. Flip with a spatula and cook briefly until done.


UPDATE:  we LOVE these pancakes!!!! They also make GREAT waffles! We make them with homemade rice milk now, and they seem to brown better than with the almond milk.