Golly Gee Gluten-Free Pancakes Recipe

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Most Helpful Positive Review

May 14, 2005

I have been making these for many months and my 5 year old son loves them - with a few changes. I use the "sweet" white sorghum flour instead of the amaranth. I use any kind of juice, add a banana and sometimes add chocolate chips for variety. With just the sorghum flour change, these are very tasteful! Thanks for the recipe.

—COOKINGJANET

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Most Helpful Critical Review

Jul 09, 2012

1/4 cup of juice and 1 egg left the batter thick enough to hold in my hand so I added milk to make it like pancake batter. Then it would never get solid as it cooked. I gave up on cooking it since it ended up very gelatinous. Was I supposed to cook the pancakes with batter that was almost solid? Confused.

—bgormley

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12 Ratings

Apr 22, 2005

These GF pancakes were easy to make & turned out really well! I substituted corn starch for the arrowroot flour, and pineapple juice for the apple. I also like the fact that they don't have added sugar!

—CHEFANGELA

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Aug 18, 2006

This is a wonderful recipe and worth a try for those who are gluten intolerant. If you have problems with flatness i suggest beating 2 egg whites instead of using 1 egg white and yolk. This website has great info on how to beat egg white properly. Thank you for the recipe and please add more of them!

—glutenfreegal

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Aug 05, 2003

I lOVED YOUR RECIPE FOR PANCAKES. I HAVE TRIED OVER THE COUNTER WHEAT FREE TYPES AND FOUND THEM LACKING. THANK YOU FOR SUBMITTING THIS WONDERFUL RECIPE,BECAUSE I HAVE REALLLLLY MISSED HAVING PANCAKES, AND NOW I CAN ENJOY THEM ANY TIME.

—NICKSCGIRL

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Dec 07, 2008

Another great alternative for those of us needing gluten free! I tripled the recipe as it only makes 3 small pancakes. Then, I put the others in ziplocks in the fridge for instant breakfast during the week.

—Kimberly

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Jan 23, 2005

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. This was the same. The pancakes were flat and flavorless. I do not reccomend using this recipe.

—DIANAKAT

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Mar 20, 2009

One of the better options. Based on my kitchen inventory, I used 1/4c+1t cornstarch in place of arrowroot and sorghum instead of amaranth. They are a little flat and best if eaten immediately. My 6 y.o. gave them two thumbs up.

—BFRANKWithUS

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Nutrition

Calories
179 kcal
9%

Carbohydrates
26.7 g
9%

Cholesterol
81 mg
27%

Fat
6.5 g
10%

Fiber
1.1 g
5%

Protein
3.6 g
7%

Sodium
311 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Golly Gee Gluten-Free Pancakes

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 179
Calories from Fat: 59

% Daily Value *
Total Fat 6.5g 10 %
** Saturated Fat 3g 15 %
** Cholesterol 81mg 27 %
Sodium 311mg 12 %
** Potassium 90mg 3 %
Total Carbohydrates 26.7g 9 %
** Dietary Fiber 1.1g 5 %
Protein 3.6g 7 %
** Sugars 2.8g
** Vitamin A 4 %
** Vitamin C < 1 %
Calcium 6 %
** Iron 15 %
** Thiamin 2 %
** Niacin 5 %
** Vitamin B6 2 %
** Magnesium 1 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.