dry ingredients:

1/2 C rice flour
1/2 C oat flour
2 Tb granulated sugar
1-1/4 tsp baking powder
1/4 tsp salt
1/8 tsp xanthan gum

wet ingredients:

2/3 C 2% milk
1 egg, unbeaten
2 Tb corn oil
1/2 tsp vanilla

Non-stick cooking spray

1. Combine dry ingredients in mixing bowl. Whisk briskly to mix thoroughly.
2. Combine milk, egg, corn oil and vanilla in small mixing bowl. Mix together thoroughly with fork.
3. Add milk mixture to dry ingredients. Whisk briskly to mix.
4. Fry on medium-hot (350°F) griddle or in heavy-gauge skillet sprayed with non-stick spray until set and bottom browned, approximatley one minute.
5. Flip pancake and cook second side until browned, approximately 45 seconds.

Makes 4 to 6 medium pancakes that are great vehicles for melted butter and syrup.

Notes:

The xanthan gum can be a challenge to find, but adding it makes the cornbread much less crumbly.