1/4 c. millet flour
1/2 c. potato starch
1 Tb. sugar
1/2 tsp. salt
1 Tb. baking powder
2 Tb. oil
1 c. sour milk (1 Tb. vinegar + enough milk to = 1 c.)
In a medium to large bowl, combine the dry ingredients with a whisk. Add the eggs, oil, and milk. Let it sit for a minute and thicken while you heat a skillet or griddle. Put about 1/4 batter onto the hot skillet for each pancake. Because the batter is thick, you won’t see them bubble on top like you might be used to. Let them cook a minute or 2, checking the bottom to be sure they don’t burn. Turn them over and cook about a minute more.
Add your favorite toppings and enjoy! Makes about 20 pancakes 3 1/2 inches in diameter.
Recipe from www.glutenfreehomemaker.com