Yield: Yields 12 pancakes
Rather than use a lot of cornstarch and refined rice flour, as many gluten-free recipes do, these pancakes are based on more nutritious, fiber-rich whole-grain brown rice flour and almond meal. The results are incredibly tender, moist, fluffy, and flavorful. You might make these pancakes for a guest who eats gluten-free, but once you taste them, you’ll surely make them again just because they’re delicious.
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I have been trying for almost a year to find a good gluten-free pancake recipe. Ever since my son was diagnosed as gluten sensitive, I've searched and searched but nothing came close to real pancakes until now. My whole family actually prefers these pancakes to the ones that I used to make with wheat flour. We use these as well to make sandwiches. They make especially excellent grilled cheese. I make a big batch of these weekly and get my little ones involved in the cooking. :)
can you say Fluffy-Fluffy-Fluffy pancakes..this is one of the best gluten free recipes. I topped mines with fresh blueberries, toasted walnuts and Pure Maple syrup..so good. You have to try this recipe!
Delicious, used sugar instead of honey. Added cherries & pecans to a few pancakes.
These pancakes are delicious, however, the calorie information is misleading. These pancakes are 100 calories per pancake, not 100 calories per serving. The recipe says that the recipe yields 12 pancakes and serves 4 which would indicate that the serving size is 3 pancakes. Unfortunately, the math on this just doesn't add up. Other than that, however, I found these pancakes to be very flavorful with a great texture. I enjoyed the flavor notes from the almond meal and vanilla. I agree with other reviewers that a higher pan heat yields better pancakes (both in terms of fluffiness and in color). If you like thinner pancakes, this batter is easily thinned out with a bit of water, but if you prefer thicker pancakes, this batter works perfectly as is.
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