Mix in the remaining ingredients with a whisk or handheld mixer.
Preheat a griddle or pan, lightly spray when heated. Pour 1/4 pancake batter for each pancake. Cook until bubbles form on the surface, about 2 minutes. Turn and coke until golden on other side, about one more minute. Serve with orange marmalade and maple syrup.
This is a great recipe for my gluten free buddies. It comes from The Big Book of Breakfast by Maryana Vollstedt and was easily converted with the held of Bob Redmill's g-free pancake mix. Enjoy!