Pancakes and Sausage

Steve ran the 50 miler in the North Face Challenge yesterday.  He was very hungry this morning.  Usually, on Sunday, I bail on the family and head to the farmer's market.  This morning he asked me to make him pancakes and I didn't have the heart to run out on him.  I really wanted to do these with almond flour but my order hasn't come in yet, so I used this recipe from Living Without.  I didn't have sorghum flour so used oat flour instead and for sugar I used sucanet.  This didn't take very long, I'll still be able to get to the market with plenty of time...

The sausage is Fra'Mani Mattinata Breakfast Sausage

Gluten Free Pancakes:
¾  cup brown rice flour
½  cup sorghum flour (I subbed oat flour successfully here)
¼  cup tapioca flour
1  teaspoon xanthan gum
1  tablespoon baking powder
2  large eggs (check our site for egg substitutes)
1  teaspoon vanilla
3  tablespoons sugar
1  cup milk of choice (plain-flavored rice, almond or coconut--I used almond)
1  teaspoon sunflower oil

1. Mix together flours, xanthan gum and baking powder with a whisk in a mixing bowl.
2. Add eggs, vanilla and sugar. Add milk slowly, until batter is desired thickness. Do not over-mix or batter will become thick and stiff.
3. Heat oil in a heavy skillet or non-stick pan. When skillet is sizzling hot, pour in batter or drop by serving spoonfuls to make pancakes. Spread batter out in pan if needed. Cook until pancakes have bubbles throughout and bottoms are lightly browned. Flip with a spatula and cook briefly until done.