Dairy and Gluten-Free 'Buttermilk Pancakes' Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: May 8, 2012
It was a great recipe and will become a breakfast staple. I had to change it due to my child's allergies and what I had on hand. I used 1/2 cup brown rice flour and 1/2 cup sorghum flour. I used 1 1/4 cup apple sauce instead of soy yogurt. I left out the cinnamon and the vegetable oil.
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Reviewed: May 4, 2012
I love the ratings and have been looking for a good pancake recipe. I cannot have soy or dairy. What could I use instead of the soy yogurt?
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Reviewed: Sep. 16, 2011
I made these and was excited that there weren't too many ingredients. They burned very easily. By the time they were solid enough to flip, they were almost black. I added blueberries to them and maybe that increased the water too much. If adding something tame like blueberries messes with a recipe that much though, it should be mentioned. I gave them two stars because they did actually taste pretty good.
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Reviewed: Jan. 18, 2011
Good pancakes! We are not dairy free, so we used a regular yogurt and milk. Thanks for a good recipe!
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Cooking Level: Intermediate

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Reviewed: Apr. 25, 2010
A good GF recipe. The pancakes were light and fluffy, and a little crispy.
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Cooking Level: Intermediate

Home Town: Elverson, Pennsylvania, USA
Living In: Fulton, Maryland, USA

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Photo by MrsNickJ
Reviewed: Jun. 2, 2009
This was a simple and straightforward recipe without the 'hundred and two ingredient' list often associated with GF baking. We were able to mix it up and be eating within minutes of looking up the recipe! Thanks for the great pancakes!!!
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