Pancakes (Gluten-Free)

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!

These pancakes taste just like gluten pancakes--no one could tell the difference! Thanks for sharing.

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.

Seems a bit gritty.

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.

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!

The pancakes were awesome!

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.