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    You are in: Home / Recipes / Gluten-Free Pancakes Recipe
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    Gluten-Free Pancakes

    1/4 Photos of Gluten-Free Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Queen Bead's Note:

    This is a conversion of my mother's pancake recipe. They brown up nicely. Leftovers freeze well, and reheat quickly in the microwave for a fast, hot breakfast. Get the maple syrup ready!

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    Ingredients:

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      Combine all dry ingredients in a bowl.
    2. 2
      In a separate bowl, whisk together milk, eggs, and cooking oil.
    3. 3
      Add milk mixture to the dry ingredients, and whisk until well blended.
    4. 4
      Let stand for about 10 minutes.
    5. 5
      Preheat ungreased, non-stick frying pan to medium heat.
    6. 6
      Pour batter by spoonfuls onto the hot pan.
    7. 7
      Pancakes are ready to be turned over when the edges are no longer glossy, and the bubbles that pop stay open. To check the second side for doneness, you just have to lift an edge of the pancake up with a spatula and take a peek.

    Ratings & Reviews:

    • on February 23, 2008

      55

      Thanks, these were wonderful, my sons three and five years old. Loved them, I was only able to have one for myself. They were so fluffy, I had to substitute rice milk for milk and added Enjoy Life chocolate chips to make them fund for the kids. I will def make these again and again, but I will double the recipe next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2009

      45

      Great recipe! My family is gluten and dairy free (we used Rice milk in place of the milk in this recipe) and pancakes with a decent texture are hard to come by. For those that want fluffier pancakes.. I sub 1/2 tsp baking soda for the baking powder. Also, 1 tsp vanilla and 1/2 tsp cinnamon really make these sing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2014

      45

      Very easy and tasty. I added vanilla and used soured milk because that's what I always do for pancakes. Not sure why it needs to sit for ten minutes but I followed the directions and they turned out fairly fluffy. Not quite exactly the same texture as wheat (I'm very particular about texture so I probably noticed it more than most people). They tasted terrific. When I saw it makes 12-14 pancakes, with only 3/4 c of flour I didn't think that I'd get that many. I got 12 and a half (one mini pancake) and the rest were 3-4" in diameter. If you make pancakes like my husband, you'll probably only get 4. Next time I will double the recipe. Thanks for sharing your mom's recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

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    Nutritional Facts for Gluten-Free Pancakes

    Serving Size: 1 (304 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 42.2
     
    Calories from Fat 32
    75%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.8 g
    4%
    Cholesterol 32.9 mg
    10%
    Sodium 160.7 mg
    6%
    Total Carbohydrate 1.1 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.3 g
    1%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    gluten-free flour

    xanthan gum

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