Mix everything in a large bowl until all dry ingredients are uniformly mixed
Store in dry, airtight container
Heat up a skillet over medium heat and coat with butter or non-stick spray.
Mix all ingredients in a large bowl, if it ends up being too thick just add a bit more milk until the GFGF Batter consistency is good.
Use a 1/4 cup scoop to measure out batter and drop onto skillet.
Flip when pancake is starting to cook through, after bubbles form (~2 minutes)
Cook for an additional minute, or until cooked through.
* I always seem to need to add a few splashes more. Maybe another 1/8 – 1/4 cup.
**I add 1 Tbsp of something acidic to the cup of non-dairy Milk to mimic a Buttermilk, usually Lemon Juice or Apple Cider Vinegar and give it a little time to curdle. I have also been known to add 2 Tbsps of either Bourbon or Rum instead.
Updated 16 October 2014. Changed the description a bit to reflect the ingredients better, added instructions for making a Dairy Free Buttermilk, replaced the 2 Tbsps of Vegetable Oil with Melted Butter, included some vegan suggestions, and increased the cooking time a little because they always came out a but mushy.