Blend all ingredients except liquid. Add most of liquid and mix, adding more liquid as needed, until you get the proper consistancy for pancake batter.
Cook on hot greased griddle.
For the liquid, I like 1/2 cup apple juice + 1/2 cup water. The liquid can also be milk or milk substitute. The protein in the milk will give a fluffier pancake.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.