In a medium bowl, combine gluten free flour blend, guar gum, salt, sugar and baking powder.

In a separate bowl, whisk melted butter and egg until fluffy and creamy. Add milk to egg and butter mixture and stir to incorporate.

Pour milk mixture into flour mixture and stir until the majority of the clumps are gone.

Allow the batter to rest for 5-10 minutes to thicken.

In the meantime, preheat your electric griddle to 325 degrees F, or a skillet over medium heat. Pour about ⅓ cup of pancake batter on griddle or skillet and allow the pancake to brown to a golden color, and then flip to brown the other side, approximately 3-4 minutes per side.

Remove from heat and serve immediately with gluten free syrup, butter, or whatever topping you prefer.

Yield: 9-10 pancakes apprx. 4 in. in diameter