When I first made these, I followed someone else's suggestion to use almond milk as the buttermilk powder substitute. The pancakes were good, but were still heavy like all other gluten-free pancakes I've made. This time, I just used water (and almost halved the called for amount!) and used 1 T. of agave nectar for the sugar substitute, and the pancakes were AWESOME. We all loved them....1 year old, three old, husband and all! Thank you for a great recipe.

Reviewed On: Sep. 16, 2009

We loved it!! Didn't make any changes except to add more garlic, a little more lemon, and had fresh basil from the garden. It tasted like a restaurant dish to me....Thank you!

Reviewed On: Sep. 1, 2009

We have really enjoyed this recipe. It's fast and EXCELLENT. If you use frozen shrimp, make SURE to defrost and pat dry before using in the sauce or else you'll get a pretty watery sauce. Thank you for the great recipe!

Reviewed On: Jun. 17, 2009