Italian Chestnut Flour Pancakes (gluten free)

2/3 cup fine white rice flour 
1/3 cup sifted Dowd and Rogers Italian chestnut flour
2 tablespoons sugar 
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon xanthan gum (optional)
2 eggs
2 tablespoons oil
¾ cup plus 2 tablespoons milk

Preheat non-stick griddle or skillet on medium heat with a small amount of oil. Wipe off excess oil off with paper towel. Measure dry ingredients in mixing bowl & set aside. Lightly beat eggs, oil, and milk in separate bowl and add to dry mixture. Gently whisk until smooth. Let stand for 5 minutes. Pour batter onto hot griddle or skillet. When pancakes form bubbles on top and are slightly dry around the edges flip over and cook until golden brown on bottom.