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    Scott Adams

    Amazing Pancakes (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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



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    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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    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.

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    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.

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    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.

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    I enjoyed these! I did not have tapioca flour, so I substituted with sorghum instead. My kids are not gluten-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.

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    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.

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    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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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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