Gluten free sorghum flour is the only one needed for these tasty, light, fluffy pancakes! There is an option to make them with psyllium husks, which I prefer, rather than xanthan gum.
In a large mixing bowl, whisk together the flour, baking powder, xanthan gum or psyllium husk, and salt.
Add the egg to the flour mixture. Whisk it into the centre of the dry mixture enough to break it up.
Whisk in the oil and milk. The batter will thicken as it sits.
If you're using psyllium husks instead of xanthan gum, allow the batter to sit for 15 minutes to absorb moisture.
Heat a nonstick skillet (I like cast iron.) or griddle to medium heat. Coat it very lightly with avocado oil.
Scoop some batter onto the hot surface, spreading it out to flatten it. Cook each pancake until bubbles start to break the surface. Flip over and finish cooking on the second side.
Serve pancakes warm.
Notes
Don't be surprised when the batter thickens as it sits. If it gets too thick for your liking, mix a little more dairy free milk into the batter.