Amazing Pancakes (Gluten-Free)

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.

I'd have to agree with B. Hodges - this is more of a great crepe recipe

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.

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.

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.

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.

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.