See, here they are! And they tasted pretty good too!
Adjustments you say? Yep, they where too thin, with not enough sugar or baking powder in them, and they used sugar substitute, milk powder and water, which I really didn't like, so I fixed that right up. I also had to cut the recipe in half, because I'm the only one eating these, and even at that, they will last me for 3 or 4 breakfasts :)
So here we go, my improvisation of the recipe.
Gluten Free Pancake Recipe
1/2 cup rice flour
1 1/2 tablespoons tapioca flour (or starch)
2 tablespoons potato starch
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 1/2 tablespoons canola oil
1 cup buttermilk
In a bowl, mix or sift together all dry ingredients. Stir in egg, buttermilk, and oil until few lumps remain.
Heat a medium sized oiled skillet. Spoon the batter one table spoon at a time into the skillet, I did about 3 or 4 tablespoons for 5 inch pancakes.
This makes approximately 10 5 inch pancakes. They are nice and fluffy, and with butter and syrup, I hardly noticed they where gluten free.
You can use brown or white rice flour, I made them with brown rice flour once, and white rice flour the second time. I think I liked the brown rice flour better!