This is a modified recipe from a few that I found online. I am still tweaking it a bit, but when I get it finalized I will post a photo along with the modified recipe.
1C Rice Flour
1 Egg
1/2 C Milk
1 TBS Brown Sugar
1 TBS Sugar
1 TBS Tapioca Flour
1 TBS Salt
1 TBS Vanilla Extract
Step 1: Heat pan between medium and simmer, then beat egg until it foams.
Step 2: Stir in sugars, salt, and tapioca flour.
Step 3: Add milk.
Step 4: Stir in rice flour.
Step 5: Add in vanilla.
If the batter is too thick add in either more milk or more water, that is to your preference.
Step 6:Pour a 1/4 C to test the batter. I would advise tasting it at this point to see if you need to add anything else in.
After these steps are complete, make them how you would normally make pancakes. Waiting for the holes in the top to turn it. Careful that you don't wait too long, or turn it too quickly.
I have found that if you don't add in the salt it lacks flavor and is sort of awful. The thing I am trying to tweak right now is the density. It is very dense and I like my pancakes light and fluffy. Though the problem with gluten free cooking is that the bread stuff is often rather dense. When I figure it out I'll revise and repost it with a photo.
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