Thank you, thank you for this recipe! I made this recipe two times this morning. My kids kept eating them up! The first time I made them as originally posted. I found them thin and kept adding flour to thicken. The second time I followed Susan's suggestions of using Annalise Robert's brown rice flour mix (1.5 cups) and not even the whole 1.5 cups water. I've been looking for a thick regular pancake. The second batch turned out better as far as my tastes go. They had a better flavor and were thicker. I added chocolate chips both times for part of the pancakes. Finally, I have a recipe I can make for my whole family and not feel bad that it is gluten-free! Yummy! It didn't take that long mixing it up. It was worth it.

Reviewed On: Jul. 25, 2009