(Makes approx. 16, using a quarter cup measurement)
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 cups milk (or dairy free alternative)
2 tablespoons oil or melted butter
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.