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Pancakes (Gluten-Free)

1 ¼ cups rice flour
2 teaspoons baking powder
1 teaspoon soda
½ teaspoon salt
1 ¼ cup buttermilk or sour cream (I use liquid--not made from powder--buttermilk)

2 eggs
¼ cup vegetable oil

Add the vegetable oil to buttermilk. In large bowl, mix together all dry ingredients. Add the buttermilk/oil mixture and eggs. Mix and cook on hot griddle.

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8 Responses:

 
Thomas Hughes
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
18 Dec 2007 8:06:00 PM PST
These are the greatest pancakes I've had, (including wheat ones). They're light, very delicate. I would suggest making four or five small pancakes as opposed to three or even one huge one. Ideally the pancakes should be about the size of the spatula that turns them. Non-celiacs that have tried them want the recipe!

 
Laanii
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
30 Jan 2008 7:00:04 AM PST
These pancakes taste just like gluten pancakes--no one could tell the difference! Thanks for sharing.

 
mindy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
26 Aug 2009 5:15:59 PM PST
These pancakes are great! I have been making them for a few years now since I found the recipe. One tip I have to offer is you can also use yogurt instead of sour cream. and you can use flavored yogurt like strawberry, peach, pina colada, etc. to change the flavor of your pancakes. My kids love to pick out different flavors for theirs.

 
Josh
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
14 Nov 2009 8:45:36 AM PST
Seems a bit gritty.

 
Nikki
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
02 Jul 2010 7:14:52 PM PST
They were very fragile and kind of powdery and dry. The taste was ok but I added a bit of maple syrup to sweeten it and that made it a lot better. I think if I made these again I would use a gluten-free flour mix or even add a couple of my own different flours, as the rice flour doesn't give these pancakes a very desirable texture on its own. One more thing I'd like to add is that your skill at making pancakes has a lot to do with whether the recipe turns out or not. I'm a beginner and my first couple from this batch were terrible ... but luckily near they end they started to work out better.

 
Phil(UK)
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Sep 2010 3:26:54 AM PST
Made some for my girlfriend for a surprise...of course I had to try them first, I won't be using any other recipe now this is the best. Thank you!

 
ethan
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
12 Sep 2010 5:49:02 AM PST
The pancakes were awesome!

 
Rae
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
11 Oct 2013 5:23:51 AM PST
I use Trader Joe's Gluten free flour and kefir instead of buttermilk. They are amazing! Just don't stir too much after mixing, the bubbles escape the batter and they turn out very flat, but still tasty.




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