- 1 cup brown rice flour
- 1/2 cup potato starch
- 1/2 cup ground almonds
- 3 teaspoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup fat-free milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/3 cup miniature semisweet chocolate chips, optional
- In a large bowl, combine the rice flour, potato starch, almonds, sugar, baking powder and salt.
- In another bowl, whisk the eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips if desired.
- Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Yield: 12 pancakes.
Reviews for Gluten-Free Pancakes
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"I made these for my whole family, even my non-gluten free kids, and EVERYONE loved them!"
"I substituted low fat buttermilk and cut the melted butter in half. It makes them lighter. My granddaughter who has celiac disease has used blueberries and even peaches in hers."
"Delicious. I added some chocolate chips for fun."
"This recipe was easy and came out great. The whole family loved it, even my husband who isn't always a fan of my gluten free substitutes. Much better than the store bought gluten free mixes. I also used lactose free milk because I can't tolerate lactose. This recipe is a keeper."
"A winner! Serve these to your friends as "pancakes from scratch" and the omnivores will love them, as well as those who cannot have gluten. Light, with a roasty, nutty flavor, thanks to the almond meal. We did not have potato starch, so substituted tapioca flour, which worked fine. A great recipe!"