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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)

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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 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!

 
Laanii
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
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.

 
mindy
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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.

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

 
Nikki
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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.

 
Phil(UK)
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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!

 
ethan
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said this on
12 Sep 2010 5:49:02 AM PDT
The pancakes were awesome!

 
Rae
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said this on
11 Oct 2013 5:23:51 AM PDT
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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Hi wondering if someone could help. my daughter has mildly raised TTG levels and the gliadine levels, she has one Coeliacs gene, but her biopsy came back negative. We have kept her off gluten (and low dairy) for nearly a year to see if her symptoms improved. They haven't. But I don't know if they are related to gluten specifically. Just wondering if anyone has other suggestions that may be going on with her. Her symptoms are: - Short stature, she's nearly 9 and my 6 year old boy is nearly bigger than her - bumps on back of her arms - urine leaking and occasional soiled pants, which could be from constipation she has at time's - sticking out stomach - dry patchy rashes on her face - joint pain sporadically - vomits every 6 weeks, but hasn't had gluten and seems to be no food connection - reoccurring thrush She had gluten last night at a party and was fine today. I'm a bit lost and not sure where else to turn. Thanks for any help.

We have gone gluten free, our whole house, as of a month ago. It was pretty seamless since I had been gluten-free for 5 months last year. I have found many good recipes, and my picky husband and one of my boys who is also a picky eater, even prefer many gluten-free recipes to the regular ones. My husband did see my point about the size of the gluten protein means nothing. Its a gluten protein period, that's what you are avoiding. It doesn't matter if its hiding in the scratch of your baking sheet and you can't see it. You can't see the wind, but it's still there. I hear you on the anemia. I've been anemic for several years, I just thought it as because I was getting a little older. Has your anemia gone away or do you still have problems with it?

Ennis, it is made out of metal, coated with plastic I think. You have such a hard time, my heart really hurts for you. But you are such a support to those on this board, and a great teacher for those of us who are new.

Thanks everyone! I think its hard for people to fully accept because they cant see the damage it does every time you get glutened. It's invisible. Im glad to know I wasnt being paranoid. I sure was when I was first diagnosed. I laugh at myself now, but its a pretty steep learning curve.

FYI......anxiety is a common symptom with celiac disease and NCGI. It seems to resolve on a gluten-free diet. ?