There are many possible gluten free flour mixes. This is just one that I like.
If you mix up a quantity of this flour in advance, because it's got almond flour in it, keep it in a cool place.
1 part sorghum flour
2 parts almond flour/meal
1 part sweet rice (optional- can instead use 1 part brown rice plus 2T psyllium powder per cup)
1 part brown rice
2 parts tapioca starch
To each two cups of the above, mix in:
1/8 t salt
1/2 t baking powder
1/2 T inulin (optional for more crustiness and a slight sweet flavour)
Then stir in:
1/2 T oil or ghee
up to 1 egg (and as little as half an egg)
Drop onto heated, oiled griddle and flip when bubbles form around edge.
Bake at 375-400 until it cracks on top and is golden brown on bottom and edges. Let cool on rack before serving.