Total TimePrep: 15 min. Cook: 10 min./batch
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.