I just made this recipe for the first time and it turned out pretty well. We are new to gluten-free and I was craving a baked good of some sort. This definitely helped my craving! I substituted almond milk in place of cows and agave for the sugar. I added a pinch of salt, cinnamon and vanilla. The texture is still very different from regular pancakes, but I was able to get used to it after a couple of bites. Thanks for the recipe.
Update: When I made this the second time, I mixed the ingredients slightly different and the outcome was a very fluffy pancake! I used the same substitutions as stated above, but made these changes: heated my skillet first, mixed dry and wet ingredients separately then added the wet ingredients on top of the dry, only mixed about 10 times with a whisk til it was just barely combined, then immediately scooped onto my skillet. This texture was more like regular pancakes than when I tried to mix it with the electric mixer.
46 users found this review helpful
Oct. 6, 2011