As you know, we are a family that enjoys our pancakes. Depending on the time of year, the toppings vary (diced Pink Lady apples with walnuts during late winter/early spring, blackberries in summer, and festive pomegranates in early winter), but the pancake remains the same - until now that is.
Over the past year, we've had wheat and egg sensitivities in our family and so have needed to adapt our standard pancake recipe. We've started using Martha Stewart's simple pancake recipe, with a few alterations. They include replacing whole wheat flour with all purpose gluten free flour, and substituting flax meal combined with water for the egg.
For the all purpose gluten free flour, we use the Bob's Red Mill version. I like this one because unlike many gluten free products and flours, it does not contain rice flour. After learning about the concerns with arsenic associated with rice (whether conventional and organic), we have been moderating consumption of foods that are derived from it.
In place of one egg, we use 1 tablespoon of flax meal with 3 tablespoons of water (after mixing and letting sit for a few minutes before adding to batter). Replacing the egg with flax is a really easy system that we use for many recipes and it works wonderfully well.
Plus, it's good for you!