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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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. :)
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.