I love, love pancakes! We usually have pancakes once or twice a month, and it is fun coming up with different flavor combination's.
At the moment, it is storming out, the wind is howling, and the lights are flickering on and off.  I had to work fast to satisfy my pancake craving!
These pancakes were surprisingly light and fluffy.  Originally, I was not going to use Xanthan gum, but by the time I was mixing the ingredients, the batter was just too runny, so I did add a tsp. of  Xanthan, then I had to mix like crazy with a whisk.....but oh so good!  The other option, would be to use less milk and omit the Xanthan Gum.
1/2 cup Sorghum flour
1/2 cup Tapioca Starch
1/4 cup Brown Rice Flour  (these are my favorite gluten free flour combination's for pancakes)
1 tsp. Xanthan Gum
1 tsp. sugar
2 tsp. Gluten Free Baking Powder
1/4 rounded tsp. Nutmeg
1 cup of milk, we use soymilk
1 egg, whipped
1 tsp. vanilla
2 Tblsp. Grapeseed oil
2 mashed bananas - just under 3/4 of a cup
handful of blueberries (I used frozen)
Mix up the dry ingredients in a bowl, whisking to combine.   In another bowl, whip the egg with a whisk until light and fluffy.  Add in the vanilla, grapeseed oil, and milk, whisking to combine.  Then add in the mashed banana stirring to incorporate.  Add the wet ingredients to the dry, and mix well.
Heat up a heavy frying pan or grill on medium heat, with a dollop of butter.  Pour in a ladelfull of batter, then scatter a few blueberries throughout the pancake.

Let it become nice and bubbly, before flipping to the other side.  We had these with extra butter and pure Maple Syrup.  It is still howling outside, thankfully the power is still on and we got to have our pancakes!