We are not celiac but had a friend who came for breakfast brunch who is gluten sensitive, so we decided to do a batch of GF pancakes. This recipe is awesome tasting. It made about 25 3-4inch size pancakes. Only modification we did was replace buttermilk powder and the water with 2 cups actual buttermilk and thinned it out with some milk since the batter got too thick to pour. Added 1 diced banana and about 1/2 cup chocolate chip to batter and let the batter rest for 10 minutes while we worked on the other brunch items. Cooked beautifully and for a GF recipe, you would not notice much difference. Fluffy and moist and everyone enjoyed it.
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We are not celiac but had a friend who came for breakfast brunch who is gluten sensitive, so...