Have a plate ready with a paper towel on it to keep stacking them, and assume you will have trolling family members eating the pancakes before they hit the table. Serve with maple syrup.
* assume it's Bob's Red Mill Gluten Free all-purpose flour unless I mention something else
** do your thing here. I use Rice Dream ricemilk because, (can you believe it?) many other rice milks have soy in them? sheesh!
*** I use olive oil but canola works too
Those are delicious. But... since my gluten free mama days, I fell in love with Corn Masa Flour. And one day, when I went to make pancakes and found myself down to 1/2 cup of GF Bob's Red Mill all-purpose, I had to punt. It's the same basic recipe with a few twists, but... the results were amazing!
Another option is to add Enjoy Life chocolate chips (these are dairy, nut and soy free! or... wait until Passover comes along as most kosher for Passover chocolate has removed soy too... a reason to stock up, that's for sure!)
1 tablespoon of sugar
1 teaspoon of baking powder -- plus a smidge more since the masa flour is a little dense
1 cup of milk (I like to use the vanilla flavored rice milk in this recipe)
1 tablespoon of oil
1 teaspoon of vanilla
These have a sweet, nutty flavor from the corn and crispier edges in general. The cinnamon and vanilla will make your house smell like heaven. You barely need maple syrup, but if you're like my son you will need some for dipping.