Homemade Gluten Free Pancake Recipe

I've made pancakes from a mix before, and they turned out fine, but this weekend my son wanted pancakes and I didn't have a mix.  So, I took an old recipe and adapted it to be gluten free.  The results were great, and my kid ate three.  We froze the leftovers and have been heating them in the toaster for his breakfast.  Since today is Pancake Tuesday (Happy Mardi Gras, or Fat Tuesday!), I thought I'd share the recipe. 

Pancakes
(Makes approx. 16, using a quarter cup measurement)

Ingredients

2 cups gluten free all purpose flour (I use Bob's Red Mill)
1 1/2 teaspoon xanthan gum
1 1/2 tablespoons baking powder
1 tsp. salt
1 tablespoon sugar (optional, or to taste)
2 eggs
2 cups milk (or dairy free alternative)
2 tablespoons oil or melted butter


Directions

1- In a large mixing bowl, whisk together dry ingredients.

2- Add wet ingredients and mix well using a whisk or a wooden spoon until most lumps are removed.  Let stand 5 minutes to thicken slightly.

3- Heat a griddle or a small, non-stick frying pan (lightly greased) on medium heat.  Using a 1/4 cup measure, pour batter for one pancake into pan.  Cook on one side until edge bubble, 1-2 minutes.  Flip and cook another 1-2 minutes until done. 

4- Keep pancakes warm by placing in a 200F oven while the rest are cooking. 

*** This recipe can easily be adjusted for crepes by adding more sugar to taste, and thinning batter with more milk, start with 1/4 more, then slowly add more if needed, 1 tablespoon at a time.