World's Fluffiest Gluten Free Pancakes

I've been playing around with making my favorite foods gluten free this week.  Working with the various flours has been interesting.  If you look on my sidebar for "Healthy Eating Blogs I Like" there's a new one called "I Am Gluten Free, that had some GREAT information on working with the various flours".  I've included instructions for making these vegan as well.

These turned out remarkably light and fluffy, and my husband could NOT tell the difference between these and my usual pancakes.

World's Fluffiest Gluten Free Pancakes

In a medium bowl mix:

1 cup plus 1 Tablespoon King Arthur's Gluten Free Flour (NOT gritty like some GF flour mixes)
1 tsp baking powder
1/2 tsp xantham gum
1/2 tsp baking soda
1/2 tsp salt
1 Tablespoon of sugar

In another bowl whisk together:
3/4 cup goat milk kefir (goat milk kefir is easy to digest if regular dairy is hard on you)
1/4 cup coconut  or almond milk
1  large egg or equivalent egg substitute
2 tablespoons Earth Balance soy free buttery spread (or butter), melted, then cooled slightly
a few drops of vanilla extract

Note:  To make a vegan version using egg substitute, you can replace the cup of liquid with nut milk, simply thicken first replacing 2 tsps. of the liquid with lemon juice or apple cider vinegar and let sit 5 minutes

Mix wet and dry ingredients just til combined. Batter will be pretty thick.  Cook on an oiled griddle on medium heat, turning to low as they are almost done to completely cook through without over-browning.  Make fairly small pancakes to make them easier to flip.

Serve with buttery spread and maple syrup.

Made nine 3 1/2 - 4 inch pancakes.