GF American Style Pancakes I

This morning I got really fed up of thinking about what to serve for breakfast. Since going GF the mornings have become VERY boaring. I am not a person who likes to eat the same thing over and over again. So I deceided to try out a GF pancake recipe that I had discovered in a book (201 Gluten-Free Recipes for Kid By C. S. Forbes). Obviously I had to play around with it - anyone who knows me knows that I NEVER stick to a recipe. First I didn't have all the ingredients on hand, and secondly, I wanted them sweeter... and this was the first time I used any of the GF flours available. My family LOVED them, I thought they had a bit of a floury taste, but were definately a nice change. 

1 cup sorghum flour

3⁄4 cup GF baking mix (in this country it is pure fine, white cornflour starch)

2 1⁄2 tsp baking powder

1 tbs sugar

Pinch of  salt

1⁄4 tsp xanthan gum (although optional, it helps thicken the batter)

2 tsp GF vanilla extract

1 cup milk or milk substitutes. I used rice milk

1 large egg

2 tablespoons canola oil

Oil for frying

Whisk together all ingredients until you have a thickened batter.

Heat some oil for frying in a frying pan, drop in a heaped tablespoon of batter in a skillet and spread it slightly (I used a large frying pan and was able to fry 4 pancakes in one go) Cook until bubbles form on the top and pop and the edges are slightly dry. Flip with a spatula and cook the opposite side for 1–2 minutes. 

Serve them hot with any sweet toping of your choice (my kids liked them sprinkeled with sugar). I got 13 pancakes out of the batter.