Brown-rice flour and potato starch are a great investment if you plan on baking gluten-free for the long haul. Xantham gum helps these buttermilk pancakes hold their structure in the absence of gluten.
Makes about fifteen 5-inch pancakes; Serves 4 to 6
Gluten-free all-purpose baking mixes can be substituted for the brown-rice flour and potato starch, if desired, but will yield a flatter, less fluffy pancake. If using a mix, opt for Bob's Red Mill or Cup4Cup.