I adapted my Yorkshire Pudding recipe to come up with what has to be the best egg free, gluten free pancake recipe in the world.*
100g Gluten Free Flour
2 tbsp Oil
1/4 tsp Salt
1 tsp Xanthum Gum
Put all the dry ingredients into a bowl and whisk slowly adding the water to form a smooth batter. When the batter is smooth slowly add half of the milk to thin out the batter (you should find that it is quite thick before adding the milk). Depending on the heat of the kitchen, where you live, the outside weather, altitude etc you might not need the second 90ml of milk but for me I needed it. It seemed quite thin but it cooked brilliantly. I couldn't flip them but that was more a case of my lack of talent than any ability of being able to flip them!
*Okay so maybe not the world but they are pretty good!