<<Disclaimer: Verify this information before applying it to your situation.>>
 
I recently have been experimenting with gluten free pancake recipes
and wanted to share some results.
 
I have found pancakes to be quick and easy to make and nearly impossible
to ruin. Most recently I have been making them with canned Blueberries
or canned sweet Cherries and using the syrup from the canned fruit for most
of the liquid. Vitamite ( soy based ) and Amazake ( rice based ) milk
substitutes also have worked out well.
 
Experiment freely, as other than too dry or too salty, everything I have tried
has come out edible.
 
Basic pancake recipe
 
2 eggs ( or one, but must have some oil or shortening to work )
1.25 Cup (300 ml ) liquid
.75 to 1 Cup (175ml -225 ml ) flour
1 T ( 15 ml ) Sugar ( unless liquid is sweetened )
.5 t ( 2 ml )Salt ( optional I no longer use any )
1.5 t ( 6 ml ) Baking powder ( or substitute--see below )
.5 to 1 T ( 6 - 12 ml ) oil or melted margarine
( options fruit, nutmeg, cinnamon to taste )
 
Beat egg(s) with half of liquid
Beat dry ingredients and oil or shortening into eggs
add most or all of remaining liquid to achieve desired consistency
 and stir in optional fruit or spice(s)
 
Depending on flour you may want to let it rest for 20 minutes
 most especially when rice bran or potato starch are used
 
Adjust consistency as needed and stir while using
 
On preheated griddle or non-stick skillet pour batter and wait for
bubbles to quit forming
 
Turn and cook other side to desired doneness
 
After the first batch the cooking time may decrease, so you may
want to decrease heat slightly.
 
Serve with margarine, cinnamon, jelly, jam, whole fruit, syrup, etc.
 
The fun part ---------- Variations
 
use half as much baking powder with other half baking soda
use syrup from canned fruit for all or part of liquid ( don't use sugar
 in recipe with this variation )
use milk, buttermilk, or non-dairy milk substitute for liquid
use one egg only, and more liquid for a more crepe-like consistency
use rice flour,or
2/3 rice and 1/3 potato starch flours, or
2/3 rice, 2/9 potato starch, 1/9 tapioca flour ( Bette Hagman mix ), or
use rice bran for not more than 1/6 of flour, or
use 1/2 cup potato flakes , 3/4 cup potato starch flour, 1/4 cup rice
 flour ( onions may be added also ) ( drier mix, will need to be spread
 with the spatula or with a spoon on the griddle ) ( best when cooked at
 higher temperature )
 
Thanks to all and enjoy!