Reviewed: Jan. 12, 2011

So good! I took the advice of the first reviewer, Aubrey, and they turned out great. Very fluffy and moist and great topped with apple butter :) Easy to make as well.

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6 users found this review helpful

Reviewer:

appstateyogi12

Reviewed: Jan. 3, 2011

Not sure whats going on with the recipe? The middle is gooey no matter what I tried. Medium heat, high heat and even low heat, they come out gooey. I even tried to bake them to see if it were possible, still gooey. I've cooked these about 4 times now. I followed the recipe exactly and its always gooey.

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9 users found this review helpful

Reviewer:

stephencarlsbad

Reviewed: Dec. 30, 2010

These are perfect. They taste almost as delicious as my "regular" homemade pancakes. The only change I make is that I use real sugar instead of sweetener. I also find that you want to cook these a little longer than you would "regular" pancakes.

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11 users found this review helpful

Reviewer:

Danielle

Cooking Level: Intermediate

Reviewed: Dec. 30, 2010

Best gluten free pancakes I have tried!

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7 users found this review helpful

Reviewer:

Michele

Reviewed: Dec. 26, 2010

These are wonderful. Very light and fluffy - I have missed my wheat pancakes, but now I am OK! I did substitute coconut flour for the potato flour. I also thinned the dough a bit so they weren't too thick (more water). Otherwise I followed the recipe. I will try potato flour next time to see if they come out as fabulously.

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9 users found this review helpful

Reviewer:

Tamara

Reviewed: Dec. 12, 2010

I did not care for this recipe. The interior texture is all mushy - no matter how you cook them, even when the exterior is nearly black (I tried this to see if they would improve), they still stay mushy on the inside! What a waste of expensive ingredients.

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13 users found this review helpful

Reviewer:

Gerry

Reviewed: Dec. 11, 2010

Very fluffy & yummy! My daughter can't have cow's milk... so I used 4T of plain goat yogurt, in place of the buttermilk. I also only added 1 1/2 cups of water. Instead of canola oil, I used melted coconut oil... added a great hint of flavor. Be careful that your eggs & yogurt are not to cold to turn the coconut oil to the hardened form. I had to wisk out the hardened coconut & warm it up again. It was a pain, but worked out. They were very delicious... I will definitely use this recipe again!

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11 users found this review helpful

Reviewer:

Paula Vellenga

Reviewed: Dec. 2, 2010

these are great!

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8 users found this review helpful

Reviewer:

angie

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Houston, Texas, USA

Reviewed: Oct. 30, 2010

These tasted great & had a really good texture. I used 1/2 c millet flour & 1/2 c brown rice flour. I used potato starch in place of the tapioca flour since I didn't have any on hand (so I used 3 T + 1/3 c of potato starch). I used 1 1/2 c coconut milk + 1T lemon juice instead of the buttermilk powder & water. I used 1/4 c maple syrup as a sweetner. So, um, yeah I guess this was nothing like the original recipe, but this version tasted great! =)

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10 users found this review helpful

Reviewer:

auryngurl

Cooking Level: Expert

Reviewed: Sep. 29, 2010

AMAZING pancakes! I find buttermilk powder to be quite expensive, so I just use 2 cups of milk and add about 2 tablespoons of fresh lemon juice to create the buttermilk. Definitely a keeper - even my non-celiac family members devour them!

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14 users found this review helpful