Pancakes you don't have to buy a mix for!

On weekend mornings, I love to make a special breakfast for my family. When we had to go gluten and dairy free, I found it hard to make something good without buying a $6 box of mix. I tried pancakes out of a dozen gluten free cookbooks, but they all made better door stops or frisbees than they did food. So, I resigned myself to buying boxes of mix and left it at that...until now.
I finally got to work finding the best recipe I could. Now that I feel comfortable converting recipes, I started looking at "regular" recipes for the key to making the perfect pancake. And now, I have found it! I love making these, and have even adapted them to make pumpkin pancakes* for cold mornings that call for the house to smell like cinnamon and maple syrup. I hope these make your Saturday and Sunday mornings delicious!

Pancakes:
dry ingredients:
1/2 cup brown rice flour
1/2 cup sorghum flour
2/3 cup potato starch (or corn starch)
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum

wet ingredients:
2 eggs
1 cup water
1 cup milk or milk alternative
1-2 teaspoons vanilla

In a large bowl, combine the dry ingredients. In a separate bowl, combine the wet ingredients. While whisking, slowly add the wet ingredients into the dry. Whisk until lumps are gone. Cook in a skillet on medium high, 2-3 minutes on each side. Add syrup and enjoy!

* to make pumpkin pancakes, add 1/2 can of pumpkin, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg and reduce the liquid amounts to 1/2 cup milk and 1/2 cup water.