Gluten Free Pancakes Recipe

In a large bowl, whisk together the flour blend, xanthan gum (if using), baking powder, baking soda, salt, and sugar.

Use right away to make pancakes, or store in a sealed glass container in a cool, dry place for up to 3 months.

In a separate bowl or measuring cup, whisk together the egg, milk, and optional vanilla.

If you've stored the dry mix separately, place it in a large mixing bowl and whisk to break up any clumps.

Pour the wet ingredients into the dry, and whisk until smooth. Let the batter sit briefly to thicken slightly.

Heat a griddle to medium-high or large nonstick omelet pan over medium heat, and grease it lightly.

Pour or ladle as many pancakes onto the hot griddle or pan as you can fit without crowding, each about 1/4 cup of the batter.

Allow to cook until bubbles break through the surface of the pancakes and the edges have begun to cook, about 2 minutes.

Flip and continue to cook for another minute, or until the underside is browned.

Remove from the griddle or pan and repeat with the remaining batter, greasing the surface lightly before adding each batch. Serve warm.