The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 5, 2009
Ditto, Ditto. Although my husband did come up with one negative. He said these are so good, he's going to eat way too many! The kids didn't notice they were gluten free. Both went back for seconds. I made the basic recipe but substituted for what I had on hand. Brown rice flour instead of rice flour. Ground flax seed instead of tapioca flour. Honey instead of sugar substitute. I didn't have buttermilk powder or use a substitute. It does take some time to make the recipe but that's true of nearly every gluten free recipe I've made - I'm getting used to it. (My favorite bread recipe has 18 ingredients.) Before I put everything away, I put together the dry ingredients for two more full recipes in separate containers. That should make it much faster next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 11, 2009
Fantastic! These are delicious. They taste exactly like wheat ones! The only changes I made were minor ones and only because I didn't have everything. I used corn starch instead of potato, regular milk and lemon juice instead of buttermilk powder and water, and salad oil instead of canola. It looks like a lot of ingredients but most of them are in every kitchen, and the uncommon things are common in GF kitchens (xanthan gum). I also used a tsp. of sugar instead of substitute. I did make a lot of changes but they were ones that you should be able to make in every recipe without changing much. Thanks so much for the PERFECT recipe. GF mixes are so expensive and these taste better!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 12, 2009
This is a fantastic recipe. It tastes just like wheat pancakes. We are dairy free as well so I took out the buttermilk powder entirely and used soy milk. I used 1 cup soy and 1 cup water. You could also use almond milk.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 4, 2009
The best pancakes we've ever had. Period. My bf and I went gluten-free but couldn't afford all the ingredients to make these at first, and after a sad attempt at using a gluten-free mix, I made these and was amazed at how good they are! The only thing I did differently is used 2c vanilla rice milk in place of the water and milk powder. My new favorite recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 20, 2009
These are GREAT!!! Better than regular--Thanks a million!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 11, 2009
Great recipe! You'd never know the difference between regular and gluten-free and you don't even have to buy the expensive mixes. :) I use fresh blueberries rolled in a bit of rice flour so the extra moisture that comes out of them while cooking gets absorbed. Thanks for the recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 9, 2009
Followed recipe as is and they turned out delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 6, 2009
Okay, I'm new the gluten free world, but everything I taste gluten free tastes bad to me. I can't stand the texture. This reminded me of griddled cream of wheat in texture. The taste was okay, but I found these pancakes very heavy and thick. It wasn't what I was expecting, but then when I could eat pancakes, I thought my husband's recipe from scratch were the best in the world. I won't do it again. I'd rather do without.
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Cooking Level: Expert

Home Town: Vineland, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 5, 2009
SUCH a great recipe! Since being GF, I've really missed eating pancakes -- even my brother and sister who aren't GF enjoyed them. I didn't have buttermilk powder or buttermilk on hand, so what I ended up doing was substituting 2 cups of milk (+2 tbsp of lemon juice) for the buttermilk, and they came out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 2, 2009
Wow! Was this good. The pancakes are so light and fluffy, not heavy and gritty like some of the mixes I've tried. I used Authentic Foods' Brown Rice flour rather then the white rice flour. I also, based on other reviewers suggestions, substituted 1.5 cups milk mixed with 2 Tbsp. vinegar for the 4 tbs. dry buttermilk and 2 cups water. I think reducing the liquid as well made it just the right consistency. I look forward to trying it with the buttermilk powder (or maybe even real buttermilk-what a treat), just didn't have any on hand. Thank you for a wonderful recipe that celiacs as well as non-celiacs can enjoy. Oh! And they tasted just as good warmed up in the microwave the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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Reviewed: Jan. 15, 2009
Amazing Pancakes! My son and I had to give up our Saturday morning pancakes due to our intolerance to Gluten. With these pancakes I can tell you that you WILL tell the difference and honestly BETTER THEN ANY WHEAT BASED PANCAKE! Tastes fresh and beautiful to freeze for quick week day breakfasts!
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Cooking Level: Beginning

Home Town: Scarborough, Ontario, Canada
Living In: West Hill, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 15, 2009
These are excellent!! I can't believe I can finally enjoy a gluten free pancake that doesn't taste gluten free! I was out of potato starch so used corn starch instead, and I did add about a 1/4 cup more tapioca flour to thicken up the batter a bit. I used a teaspoon of regular sugar instead of the sweetener. so delicious!!
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Homer City, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 31, 2008
Excellent! Very similar to wheat pancakes. I used everything as called for, except the sweetener which I omitted and guar gum instead of the xanthum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 26, 2008
WOW! I just decided yesterday to cut gluten out in my 2 year old's diet as I am thinking she is intolerant. This is my first gluten free recipe and I am so amazed, the flavor is much better than regular pancakes! We are big time pancake people and these are absolutely delicious. I used brown rice flour and 2 cups of milk instead of the dry milk/water, and 1 tsp sugar instead of the substitute. I am stuffing my face while typing and can't get over how yummy they are :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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Reviewed: Nov. 8, 2008
Used guar gum instead of xanthan and 1-1/2 cups milk instead of dry buttermilk and water. Batter made around 20 pancakes. Easy to make. These do not taste gluten-free. Thank you!
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Cooking Level: Beginning

Living In: Liberty Township, Ohio, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 11, 2008
Too many ingredients for my liking. By the time I got this ready for the kids they were wingy and winy and over it... sorry. Maybe best to prepare dry ingredients a day ahead.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 10, 2008
I have to say that I was skeptical when reading all the reviews for this recipe. I'd heard many times before that things tasted comparable to the real thing, and then I found that I was sorely disappointed. However, these pancakes truly are as good as ones using wheat. They turned out so beautifully! I used brown rice flour instead of white, real sugar instead of the artificial sweetener, only 1 T. of coconut oil (replacing canola oil) and a mashed banana! The results were excellent! I felt like I was back in Hawaii again with my banana/coconut pancakes. Thanks for helping me forget I was gluten intolerant for a day!
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Cooking Level: Expert

Living In: Lacey, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 21, 2008
These are great! My non-GF husband loves these along with my two boys! I did make a couple of substitutions: used dry milk for dry buttermilk, 1% milk for water and 3 tbsp sugar for sugar sub. Had to beat really well to get the lumps out especially with the starches. But the consistency and taste are excellent! Thanks for the great recipe!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 18, 2008
This recipe is by far the best I've found for pancakes AND waffles. The other reviewers are right on track with the consistency and taste. I used the Sour Cream variation and it was excellent. For some additional flavors that "kid" friendly, I used a 1/4 tsp of vanilla and/or cinnamon. Additionally, instead of the standard "processed" sugar substitutes, I use pure Stevia (1/4 tsp) which worked very well. The best benefit of all is that this recipe is simple and easy to make for my youngest son who is Autistic and a picky eater. This recipe goes a long way - I made 40 "dollar" size pancakes (about 2-3 tbl spoons each) and 20 "dollar" size waffles from the same batch. Thank you!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.78 star rating.
Reviewed: May 12, 2008
There was no flavor to them, we had to add extra flour because the batter was too runny, and they did not raise up well.
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