Pancakes can be gluten free!

No, really!

These turned out a little peculiar tasting, as I recall, but that was probably because I ran out of the sort of flour called for and had to substitute something kinda close.

1/2 cup milk
2 eggs
1 1/2 tablespoons butter, melted
1 tablespoon baking powder (be sure to get a kind that specifies that it's gluten free, I go the extra mile and get one that's aluminum free, too)
1 cup flour (rice, corn or chickpea)
extra butter for frying (you can use oil or Crisco if you prefer)

In a food processor, whirl all liquids. Slowly add baking powder and flour. Yeah, it seems weird to use a food processor, but the resulting batter is really light and poofy and saves on a lot of arm strain.

Heat pan until butter sizzles.

Pour batter until about 2 inches in diameter. When bubbles go to top turn and cook until golden brown.

I'm betting you could probably add some berries or other fruits to this if you like. I haven't tried that yet, though.