Recipe by Kevin Ryan
"A trip to the health food store will be necessary for these flapjacks, but it is worth it. While there, pick up some real maple syrup to serve with them!"
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unsalted butter, melted
wheat-free baking powder
I have been making these for many months and my 5 year old son loves them - with a few changes. I use the "sweet" white sorghum flour instead of the amaranth. I use any kind of juice, add a banana and sometimes add chocolate chips for variety. With just the sorghum flour change, these are very tasteful! Thanks for the recipe.
1/4 cup of juice and 1 egg left the batter thick enough to hold in my hand so I added milk to make it like pancake batter. Then it would never get solid as it cooked. I gave up on cooking it since it ended up very gelatinous. Was I supposed to cook the pancakes with batter that was almost solid? Confused.
These GF pancakes were easy to make & turned out really well! I substituted corn starch for the arrowroot flour, and pineapple juice for the apple. I also like the fact that they don't have added sugar!
This is a wonderful recipe and worth a try for those who are gluten intolerant. If you have problems with flatness i suggest beating 2 egg whites instead of using 1 egg white and yolk. This website has great info on how to beat egg white properly. Thank you for the recipe and please add more of them!
I lOVED YOUR RECIPE FOR PANCAKES. I HAVE TRIED OVER THE COUNTER WHEAT FREE TYPES AND FOUND THEM LACKING. THANK YOU FOR SUBMITTING THIS WONDERFUL RECIPE,BECAUSE I HAVE REALLLLLY MISSED HAVING PANCAKES, AND NOW I CAN ENJOY THEM ANY TIME.
Another great alternative for those of us needing gluten free! I tripled the recipe as it only makes 3 small pancakes. Then, I put the others in ziplocks in the fridge for instant breakfast during the week.
Much to the dismay of my long suffering family I've tried many gluten free pancake recipes and store bought mixes...all of which have been disappointing. This was the same. The pancakes were flat and flavorless. I do not reccomend using this recipe.
One of the better options. Based on my kitchen inventory, I used 1/4c+1t cornstarch in place of arrowroot and sorghum instead of amaranth. They are a little flat and best if eaten immediately. My 6 y.o. gave them two thumbs up.
* Percent Daily Values are based on a 2,000 calorie diet.
Golly Gee Gluten-Free Pancakes
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 59
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Using buttermilk gives these pancakes a nice tang and makes them fluffy.