- 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 forGluten-Free Pancakes
"Golden Rule of recipe reviews - never review a recipe if you altered it. I'm breaking that rule. I pretty much use recipes as a guideline and use whatever I have on hand.I made a couple substitutions to the recipe. I used a combination of my remaining all-purpose gf flour (1 cup) and my remaining self-rising gf flour (1/2 cup) instead of the brown rice flour and potato starch. I meant to cut back a bit on the baking powder, but I forgot. I used Truvia baking Blend instead of sugar, and I didn't realize until after I added it that it is a 1/2 Truvia to 1 sugar ratio. I didn't add chocolate chips, so the extra sweetener was no big deal. I also used whole milk and coconut oil, instead of skim milk and butter.I write all of this to say that this is a forgiving and fantastic recipe. The pancakes were fluffy and tasty. The almond meal (ground almonds) gave them a nice flavor. This is definitely going in my recipe box."
"I am always skeptical when gluten free recipes claim to be the "best" or "delicious" - but this one has every right to stake its claim in the "yumminess" department. I am convinced it is due to the addition of the ground almonds. When I ground mine, there were some random larger pieces - but I loved the crunchy texture it gave to the pancake. Also, I ran out of brown rice flour, so my recipe ended up being more like 2/3 brown rice and 1/3 white rice combo - and it was delicious! Once the first side had cooked a minute, I added blueberries to each pancake before flipping to the next side."
"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!"
"Even those who do not eat GF in our family loved them! :D I've been looking for a good recipe for years for pancakes, and these are the best we've had yet! :D Thanks Taste of Home! You are the best! ;)"
"This recipe is so simple and so easy to make, it's a keeper for sure. It's also one my family just plain loves and we'll be making it many more times, as it's so simple to do."
"I tried this recipe when I avoided wheat for a time. I found this to be a very tasty pancake recipe, and unlike most gluten-free recipes, it was healthy with fiber and protein instead of just white rice flour and starches. Definitely worth trying if you have to avoid wheat/gluten."