Reviewed: May 8, 2012

It was a great recipe and will become a breakfast staple. I had to change it due to my child's allergies and what I had on hand. I used 1/2 cup brown rice flour and 1/2 cup sorghum flour. I used 1 1/4 cup apple sauce instead of soy yogurt. I left out the cinnamon and the vegetable oil.

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Reviewer:

jmckinnon

Reviewed: May 4, 2012

I love the ratings and have been looking for a good pancake recipe. I cannot have soy or dairy. What could I use instead of the soy yogurt?

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Reviewer:

LeighS

Reviewed: Sep. 16, 2011

I made these and was excited that there weren't too many ingredients. They burned very easily. By the time they were solid enough to flip, they were almost black. I added blueberries to them and maybe that increased the water too much. If adding something tame like blueberries messes with a recipe that much though, it should be mentioned. I gave them two stars because they did actually taste pretty good.

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2 users found this review helpful

Reviewer:

nataliebojesen

Reviewed: Jan. 18, 2011

Good pancakes! We are not dairy free, so we used a regular yogurt and milk. Thanks for a good recipe!

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5 users found this review helpful

Reviewer:

MandM04

Cooking Level: Intermediate

Reviewed: Apr. 25, 2010

A good GF recipe. The pancakes were light and fluffy, and a little crispy.

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9 users found this review helpful

Reviewer:

kfurletti

Cooking Level: Intermediate

Home Town: Elverson, Pennsylvania, USA

Living In: Fulton, Maryland, USA

Reviewed: Jun. 2, 2009

This was a simple and straightforward recipe without the 'hundred and two ingredient' list often associated with GF baking. We were able to mix it up and be eating within minutes of looking up the recipe! Thanks for the great pancakes!!!

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39 users found this review helpful