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Delicious Gluten-Free Pancakes

Reviewed: May 15, 2010
Fantastic and yummy! Didn't tell my picky-eater son they were gluten-free, and he gobbled them up without batting an eye. I used 1-1/2 cups almond milk instead of the dry buttermilk powder/2 cups of water. Also substituted 1/4 cup sugar for the 1 packet sugar substitute. Makes 'em a bit sweet...2 tablespoons of sugar might be plenty. Used cooking spray on the skillet. For 4 people, I doubled the recipe and had about 3 pancakes left at the end of brunch. These are simply scrumptious hotcakes--thanks for sharing the recipe!
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