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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6 1/4 cups of flour for 4 servings? Whew! For real?
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. :)
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