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Delicious Gluten-Free Pancakes

Reviewed: Jul. 25, 2009
Thank you, thank you for this recipe! I made this recipe two times this morning. My kids kept eating them up! The first time I made them as originally posted. I found them thin and kept adding flour to thicken. The second time I followed Susan's suggestions of using Annalise Robert's brown rice flour mix (1.5 cups) and not even the whole 1.5 cups water. I've been looking for a thick regular pancake. The second batch turned out better as far as my tastes go. They had a better flavor and were thicker. I added chocolate chips both times for part of the pancakes. Finally, I have a recipe I can make for my whole family and not feel bad that it is gluten-free! Yummy! It didn't take that long mixing it up. It was worth it.
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Barbeque Chicken

Reviewed: Jun. 18, 2011
This is tasty. It does have a predominant lemon flavor, but it is good. I think it would be even better with fish. Have to try that next time. I would definitely make this again. I only used half of the marinade for about 2 lbs of boneless skinless chicken breasts.
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2 users found this review helpful

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