GF Pancake/Waffle Mix

My children would subsist on pancakes and waffles if I would let them.  They're not really all that fond of the commercial gluten-free mixes (with the exception of Pamela's, which is pretty good).  But they're extremely fond of those made from homemade mix.  I started using the mix in Silvana Nardone's Cooking for Isaiah.  (What do you mean you don't have it?  Go get it!  I'll wait!).

Over time I've tweaked.  And re-tweaked.  To such an extent that it's easier to share the new recipe with you, than detail all the "changes."
Here's my version:
2 c. millet flour
4 c. superfine white rice flour
1 c. sweet rice flour
2 c. tapioca flour
1/2 c. potato starch
1-1/4 c. sugar
3 Tbsp baking powder
1 Tbsp + 2 tsp xanthan gum
1-1/2 Tbsp salt

Whisk together and store in an air tight container.  With either of the following recipes, you can use rice, soy, or almond milk if you need to make a casein free version.

Waffles:

2 eggs
1/4 c. oil
1-1/2 c. milk
2 c. mix

In a medium bowl, beat eggs, then add oil and milk and beat until combined.  Whisk in mix until most lumps are gone.

Heat waffle iron.  Add 1/3 c. batter per square and cook for 4-5 minutes, until golden brown.

Variations:  

Add 1 tsp of vanilla and 1 tsp of cinnamon.

Or, stir in 3/4 c. finely shredded Colby Jack cheese.  These are good with just butter.

Plain, cinnamon, or cheese, all three types freeze beautifully and toast up actually better than fresh.  

Pancakes:

2 eggs
2 Tbsp oil
1-1/2 c. milk
2 cups mix

In a medium bowl, whisk eggs, then add oil and milk, whisking to combine.  Add mix and whisk until combined.  

Cook on a griddle or oiled skillet until golden and set, about 2-3 minutes a side.  

Pumpkin pancakes:

Decrease milk to 1-1/4 c. milk, and add 1/4 c. pumpkin and 2 Tbsp brown sugar.

Note:  If you don't use the mix quickly, you may find that it's useful to add an additional teaspoon of baking powder when you whisk the mix into the egg/milk/oil mixture.  It seems to loose it's "oomph" after a few weeks.