photo by DeliciousAsItLooks
- Ready In:
- 3⁄4 cup gluten-free flour (I use Gluten-Free Flour Blend)
- 1⁄2 teaspoon xanthan gum or 1/2 teaspoon guar gum
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 2⁄3 cup milk
- 2 eggs
- 2 tablespoons cooking oil
- Combine all dry ingredients in a bowl.
- In a separate bowl, whisk together milk, eggs, and cooking oil.
- Add milk mixture to the dry ingredients, and whisk until well blended.
- Let stand for about 10 minutes.
- Preheat ungreased, non-stick frying pan to medium heat.
- Pour batter by spoonfuls onto the hot pan.
- 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.
Questions & Replies
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!
These Pancakes are HEAVEN!!!!!! I used gluten free girl flour, Arrow root starch instead of guar/xantham gum, 3-4 tbs ground flax w/ 3-4 tbs water instead of eggs, I used extra sugar, I also added 2 tsp vanilla, I also used hazelnut milk instead of normal milk. Then I divided the DOUBLE RECIPE batter in to two bowls and added 2 tbs of peanut batter to one along with 1-2 tsp cinnamon and extra water. I left the other bowl alone. I cooked the peanut/cinnamon with apple slices. I cooked the plain one with blueberries, they both turned out amazing!!! Did not really need any maple syrup!!!!! * THIS IS FOR A DOUBLE RECIPE* Thank you for a fantastic recipe!!!!
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!
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.
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RECIPE SUBMITTED BY
I've been experimenting with gluten free cooking since being diagnosed with Celiac Disease in 1988. My sweet tooth made me highly motivated to convert my favorite recipes. My husband and I have been married 30 years. Our two grown children have vacated the house, which frees up more furniture for our three cats to sleep on. At the moment I've been waiting for a double lung transplant for 2 years, 7 months. Not much energy for cooking, so fast and easy recipes are a must. February 8, 2008 This is an update from Queen Bead's sister. "Queen Bead" passed away peacefully, surrounded by her loving family, on February 8, 2008. A lung transplant never became available for her. As you enjoy her recipes, please think of her courage in facing her difficulties and be thankful for your health. Please -- sign your donor card and encourage others to do the same.