Delicious Gluten-Free Pancakes

SUBMITTED BY: AC6AA PHOTO BY: B Spradley

"Makes fluffy pancakes with a consistency and taste comparable to those made with wheat flour. Serve with your choice of condiments."

PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 10 pancakes

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder
1 packet sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
2 eggs
3 tablespoons canola oil
2 cups water

READ REVIEWS (25)

DIRECTIONS

In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 23, 2005 by DIANAKAT

Excellent! It really does have a consistency and taste comparable to wheat flour pancakes. Much to the dismay of my long suffering family, I've tried many gluten free pancake recipes and store bought mixes...all of which have been disappointing. I made a few changes to adapt to the fact that I couldn't buy dry powdered buttermilk, only dry powdered whole milk. Since I substituted regular milk powder I also added 2 T (heaped) sour cream. I also added 1/3 C additional water as the batter seemed a bit too thick. Instead of xanthan gum I used 4T of gluten substitute. I have found that the gluten substitute replicates the texture of normal wheat flour much better than xanthan gum. Generally you use 2T/20 grams of gluten sub for every 1C/+-100 grams of gluten free flour mix. I also added a can of rinsed blueberries which made them extra tasty! I had extra batter left over which I used the next morning with the same great results. Thank you Joe for this great recipe (my family thanks you even more)!

12 users found this review helpful

Reviewed on Feb. 7, 2007 by SUEMYERS67

These were VERY good. And yes, they really are indistinguishable from regular wheat based pancakes. We used them in our waffle iron with excellent results. Our only variation was to use egg substitute. I was out of baking powder but found a recipe for it and happened to have all the ingredients necessary. For anyone who needs it, just mix 1 part baking soda, 1 part cornstarch and 2 parts cream of tartar. For this particular recipe I omitted the cornstarch since the recipe itself already had tapioca starch and potato starch. Thanks for a great recipe!

8 users found this review helpful

Reviewed on Oct. 22, 2005 by T. Strong

This is a great recipe! My husband doesn't even know I am using a gluten-free recipe - and I'm not telling him. I did make a few changes, though. I have a grain mill, so I used 1/4 cup brown basmati rice and 1/3 cup regular brown rice milled to make 1 cup flour. I also used 1 1/2 cups lo-fat buttermilk since I didn't have buttermilk powder (use in place of water and buttermilk powder). I don't like the taste of artificial sweetners so I used 8 drops of stevia liquid (an herbal substitute for sugar)in place of the packet of sugar substitute. They turned out great and I have used this recipe for family and guests alike and received rave reviews. No one has even asked me if they are gluten-free. You can add blueberries, too. YUM! Thanks, Joe, for a great recipe.

8 users found this review helpful

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