I got this recipe from a friend of mine who is also gluten intolerant (thanks Mark!).
The batter is really runny but settles quickly so make sure you whisk it well just before pouring into the frying pan. Also, it doesn't form nice little pancakes, but spreads to fill whatever surface of the pan is available. But the taste is the closest I've found to a 'normal' pancake, so it's one of those 'close enough is good enough' recipes.