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  • Scott Adams
    Scott Adams

    Easy Pancakes (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Lin Goldkrantz.

    Mix dry ingredients in a large bowl:
    1 cup rice four
    ½ cup tapioca flour
    ¼ cup corn starch
    2 tablespoons sugar
    1 tablespoon baking powder
    ½ teaspoon salt
    ½ teaspoon xanthan gum

    Add 2 large eggs and stir until egg is mostly absorbed. Add 1 cup of milk and stir again. Add a little less than 1 cup water, and only add the rest if needed. Be careful stirring. Dont beat. You need to get past the gelatinous, sticky stage, but you shouldnt over mix pancake batter. It should still have some lumps. Consistency should be a little thick, but liquid enough to pour.

    Melt butter in frying pan or on griddle. Scoop batter onto pan. When the top side starts to have bubbles or holes around the edges, flip pancakes.

    Makes 10 four inch pancakes.


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    We really enjoyed these. My son is allergic to eggs, so I just added 1/2 cup of applesauce to replace them. I also ended up making them in the waffle maker. It worked and it was easy! My son is loving them right now!

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    My first attempt at homemade pancakes. I have not been impressed with the mixes I have tried so far. (Newly diagnosed 4 months ago...) These where great! My son who doesn't like anything new, ate four of them!!

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    Keeping in mind that they are gluten free... I think they're the best I've had. They still have the characteristic gummie-ness but heaped with syrup and peaches... absolutely will make them again. Thanks! (my opinion, err on the side of "too thin". Mine were thick which may have something to do with the gummie-ness. AND make sure you stir the dry stuff very well to mix before adding anything else!)

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    I've tried a few gluten-free pancake mixes and was always very disappointed..... I tried this mix because of the 5 star and I must say that my entire family was extremely impressed!!! I am the only celiac in my family so I was happy to see that they liked these as much as normal pancakes. Make sure the batter is not too sticky. Excellent recipe!

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    We also loved these pancakes. Didn't have enough tapioca flour so we did half of the tapioca and the other half coconut flour and it turned out great! We also try not to use refined sugar and substituted 2 tbsp of pure maple syrup. Ours did not seem to be gummy. Or maybe we've just gotten used to it. Thanks for this recipe. We will use it many times over!

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    I made these pancakes this morning and they are wonderful! I also replaced the water with applesauce. I'm new to gluten free in order to feed my new baby who seems to be allergic. We are thinking of becoming a gluten free family and this gives me hope! Thanks for sharing!

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    Thanks to whoever submitted this recipe! It comes out delicious every time. I add organic pecans and sometimes organic chocolate chips to my daughter's and she loves em.

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    Made these this morning. The mix got better the longer we left it. Couldn't get tapioca flour in Dublin, so substituted with coconut flour - delicious!! Added bacon and maple syrup to some, homemade chocolate sauce (equal parts dark chocolate, butter and icing sugar) to others and finally some good old fashioned sugar and lemon juice to the rest!

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    I've been using Bob's Redmill Pancake up until now, but never again!! These pancakes were SO good! I don't even usually rate recipes I try, but in this case, I think everyone should know. The only thing I did differently was use 1 1/4 cup of Bob's Redmill All-Purpose Flour instead of the rice and tapioca. I still added the cornstarch. Yummm!!!

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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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