Pancakes

This is a delicious breakfast that can be served with Gluten Free Syrup or a fruit preserve. I use Smuckers Seedless Raspberry Jam. I also make these pancakes ahead and refrigerate or freeze them for later use.
*************************************************************************************************
Pancakes
1 C. Gluten Free flour
1 T sugar or brown sugar
3 t. baking powder
1/2 t. xanthum gum
1/4 t. salt (opt)

Blend together dry ingredients in a large bowl and let
stand.

1 egg (1T flax seed + 3T water and let stand for 1 minute)
1 C + 1/2 C.rice milk ( I use vanilla flavored)
1/4 C melted butter substitute


Blend together all dry ingredients in a large mixing bowl.
Mix all liquid ingredients together, adding egg substitute last so it has time to thicken

Lightly oil griddle with oil of your choice. Heat griddle to 350-400 degrees. Mix liquid ingredients with dry. Stir well adding *extra 1/2C milk as needed for consistency. Gentle pour batter onto heated griddle, pushing batter out from center. These pancakes don't spread like a regular recipe pancake so you have kind of play with it to get it spread out. Turn when edges seem puffed and dry or batter is bubbling (not bubbly) a bit.
Makes 6-8 medium size cakes.