1 1/4 cups all purpose gluten-free flour (see note)
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1 tablespoon brown sugar
1/2 teaspoon salt
1 1/3 cup milk (start with 1 cup, and add the extra 1/3 cup if needed to make a thinner batter)
1 tablespoon molasses
3 tablespoons oil
1 large egg, slightly beaten
In a large bowl, stir together all the dry ingredients, until well combined.
In a small bowl, whisk together the wet ingredients.
Add wet ingredients to dry ingredients, and stir until you have a smooth batter. Let batter sit for 10 minutes.
Heat your griddle or skillet on a medium-low heat (lightly grease if not using a non-stick pan). Pour 1/2 cup batter for each pancake, allowing room for them to expand. Cook until the tops get bubbly and start to look dry. Then carefully flip the pancakes to cook the other side until golden.
Repeat until you have used all of the batter, greasing your pan when necessary.
These can be served with lemon rind, maple syrup, butter, mini chocolate chips or whipped cream.
The flour blend I used is 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.[br] Source: Based on a recipe from Cinnamon Spice & Everything Nice
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/01/gluten-free-gingerbread-pancakes.html