These are great for gluten-free, but the consistency is not at all similar to regular wheat pancakes as described. The TASTE is great though! I made a few modifications to fit in w/ our diet: ground flax seed for eggs, 1 tbsp agave for sweetener, and almond milk instead of water. (I added about 1.5 cups.) My experience w/ xanthan gum is that there is a kind of "gummy" texture to anything I bake w/ it. I may need to explore other binding alternatives. All in all though, this is a great recipe and a keeper. My kids love them!!
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These are great for gluten-free, but the consistency is not at all similar to regular wheat...