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Amazing Pancakes (Gluten-Free)

This recipe comes to us from Alice DeLuca.

Mix in bowl:
1 cup brown rice flour
½ cup potato starch flour
¼ cup tapioca flour
¼ cup cornstarch
1 tablespoon gluten-free baking powder
1 tablespoon sugar
½ teaspoon salt

Mix in a second bowl:
1 ½ cups almond milk
3 eggs
4 tablespoons vegetable oil

Stir the two mixtures together. Heat a non-stick pan on medium, add butter or margarine. When pan is hot, pour batter to form pancakes (½ cup makes a beautiful big pancake), and sprinkle with frozen blueberries. Wait until the bubbles that form in the pancake start turning into holes (if you dont wait long enough the pancake will be hard to turn) but not so long that the pancake burns, and then flip over. When other side is cooked, transfer to plate and serve with real maple syrup.

To use this recipe for waffles, use only 2 eggs and add another tablespoon of oil. Waffles take 4-6 minutes to cook.

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7 Responses:

 
B. Hodges
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
05 Apr 2009 8:19:36 AM PST
If you're looking for a gluten-free alternative to classic pancakes, you're likely to be disappointed. They are, however, delicious for what they are. The batter is thin and the pancakes cook up with a light, springy texture, very similar to crepes. They're good as 'pancakes' w/ syrup, but I could definitely see making a few large ones in the future and filling them as I would a crepe. Interesting texture, good taste, but definitely not a fair substitute for true pancakes.

 
Michal Berman
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
16 May 2009 7:02:03 AM PST
I'd have to agree with B. Hodges - this is more of a great crepe recipe

 
W Middendorff
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
17 Jan 2010 7:39:19 AM PST
There are plenty of good gluten-free pancake recipes out there, this is not one of them. I tried it after running out of some key ingredients for the recipe I usually make. The dough (cause it certainly wasn't batter) produces a dense inedible lump. After attempting to thin it out a bit, I got a sticky lump in my pan which I still can't scrape from the bottom....

Steer clear of this one.

 
Sari
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
21 Dec 2010 5:25:47 AM PST
I was surprised by the low ratings of this recipe. Worked great for us! I had to substitute things (of course) based on what was in the pantry. Used soy milk in lieu of almond, a touch of garbanzo flour added to rice flour b/c I ran out, and coconut flour instead of tapioca starch.

 
Jennifer M
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
26 Nov 2011 12:55:29 PM PST
I enjoyed these! I did not have tapioca flour, so I substituted with sorghum instead. My kids are not G-Free and about half-way they realized, "Hey Mom, you aren't supposed to eat pancakes, they're not gluten-free!!!" This recipe passed my kids approval and they couldn't stop eating them.

 
Julie F
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
03 Feb 2012 9:29:06 AM PST
First run they were like crepes, but they had a strong baking powder taste. Second run, I decreased the milk and and baking soda. They were OK, but not great.

 
Karissa
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
30 Sep 2012 7:56:12 AM PST
I have a pre-made gluten-free flour mix so I skipped down to the cornstarch and went from there. I also had to sub butter instead of vegetable oil. It was very thick, unpourable, but then I added about a half a cup of water and it was perfect! Fluffy, golden brown pancakes.




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