1 cups gluten-free flour blend 1 Tbs sugar 2 tsp baking powder
1/4 tsp salt 1 eggs 2 Tbs oil 1/3 -1/2 cup milk   Combine flour,
sugar, baking powder, and salt. Add eggs, oil, and milk to dry
ingredients and mix just until smooth. Spoon 2 tablespoons of
batter onto a hot griddle for each pancake. When edges are dry
and bubbles form in the center, turn pancakes once and finish
cooking.  Note: Batter should just thin enough to pour, but
thick enough that the pancakes hold the shape of a perfect
circle. If the batter is too thin add more gluten-free flour
blend, if it is too thick add more milk.  Makes 12 pancakes.
FAT-FREE: Replace oil with applesauce. EGG-FREE: omit egg.
Increase baking powder to 1 Tbsp. Or use 3 Tbsp of hot water
mixed with 1 Tbsp flax meal to replace egg