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Delicious Gluten-Free Pancakes
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.
1 user found this review helpful
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Reviewed On:
Sep. 16, 2009
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