I use wholegrain rice flour, substitute the water for soy milk, leaving out the buttermilk powder (dairy allergies) and substitute guar gum for the xanthan gum, but these changes are superficial. The pancakes have more of a cornbread taste this way, however. The texture and rise is PERFECT. I haven't found a gluten-free recipe that looks and feels so much like the fluffy pancakes of my youth. I serve my pancakes with salsa and my two toddlers just love it.
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I use wholegrain rice flour, substitute the water for soy milk, leaving out the buttermilk...