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!
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.
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!
This is a great recipe! My family loved it. Much better than any mix I've bought. I did add a little extra milk to make the batter a little thinner. I'm going to try your chocolate cake recipe next.
The first time I made these, I followed the recipe to a tee. I thought they were quite tasty, but a little heavy texture. The 2nd time I 1/2 the oil to 1 Tb.. and the texture was still moist and fluffy. My husband Loved them!! And soo much better than paying $6-7 for GF pancake mix! I use a Brown rice flour mix that has brown rice flour, potato starch and tapioca flour. yummy with berries on top!
I made these exactly as the recipe stated, and they were delicious! I decided to add just a touch of vanilla extract and I'm glad I did. Thanks for a great gluten-free recipe.
These pancakes are excellent! Instead of the flour blend I used 1/2 C rice flour, 2 Tbsp sorghum flour and 2 Tbsp tapioca starch and to make them dairy-free I subbed in So Delicious coconut milk.
I've made them every weekend since I found the recipe!
Great pancake taste.
I used some banana in place of some of the egg -- also, I threw the batter in a baking pan to make more of a whole cake-pancake (in the oven). It was delicious.
Very light and fluffy. I substituted coconut milk for milk and they were great. I will add another teaspoon of sugar next time.
These were absolutely delicious! I took another reviewer's suggestion and substituted baking soda for baking powder, used rice milk, and subbed goat's milk butter for the oil since I didn't have any regular oil. Both of my daughters said these are much better than the gluten-free mix I had been buying at the store!