- Home
- Gluten-Free Recipes
- Gluten-Free Pancake Recipes
- Pancakes (Gluten-Free)
Pancakes (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Pancake Recipes
- Rating:
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
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. As always, Celiac.com welcomes your comments (see below).
Get FREE Celiac.com email alerts (1-3 email per month with the latest celiac disease research and information, gluten-free recipes, etc.).
Article Options
7 Responses to "Pancakes (Gluten-Free)"
|
said this on
18 Dec 2007 8:06:00 PM PDT 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!
|
Author)|
said this on
30 Jan 2008 7:00:04 AM PDT These pancakes taste just like gluten pancakes--no one could tell the difference! Thanks for sharing.
|
|
said this on
26 Aug 2009 5:15:59 PM PDT 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.
|
|
said this on
02 Jul 2010 7:14:52 PM PDT 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.
|
|
said this on
09 Sep 2010 3:26:54 AM PDT 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!
|
|
said this on
12 Sep 2010 5:49:02 AM PDT The pancakes were awesome!
|