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Best Gluten-Free Pancakes


Gluten-Free Pancakes and Maple Syrup - for a gluten-free diet
Wonderful pancakes for a gluten-free diet.

Sunday Worthy Gluten-Free Pancakes


When I was small and clueless I ate the world in tiny bites. I chewed apologetically, counting each deliberate grind in time to the spiral beats of a song in my head that only I could hear. A tune not unlike a mosaic of bird calls, and the powdery flutter of wings feeding on the garden lit by young Mozart's star.

Colors were a mysterious and spiritual language infused with deep logic and meaning. A lime green Jello box invited tunneling and confusion, but the sweet brush of balsam as I sought asylum beneath its rooted symmetry petted my pining fatherless heart.

Trust is green and hard to paint, but so is betrayal.

Not only the betrayal by others. The betrayal you participate in. The hammering of your spirit self into propriety. The brittle, safe shell you construct and will curl inside for the rest of your life. You inhabit it sullenly. Sometimes willingly. Because sometimes it works. Mostly to fool them. Fool them into thinking you are someone else. Someone uncomplicated they can love. Someone like themselves.

In order to keep this armor snug you must give up on certain pieces of yourself. The ugly, muddy parts those in charge find distasteful or irritating or inscrutable. What no one tells you is, you end up missing these rejected quirks and knots. And spend the rest of your life searching for all those abandoned bits and wrinkles. The shining fragments of earlier music and jewels of petaled rain.

But if you are lucky you meet a painter.

A soul adept at conjuring a thicket within their non-judging arms. You learn about green and its secret origin. How to stir ivory black with cadmium yellow and a teaspoonful of cerulean. You dream of butterscotch pines and inhale and your spirit-body becomes too big for the worn out shell.

So you crack it.

Sideways at first. Sticking out fingers and elbows when no one is looking. Digging out fragments long forgotten. Rubbing off neglect and holding wobbly pale parts of yourself closer to the sunlight.

And you meet yourself for the first time in a long, long time.

In the rays escaping.


 ***


Gluten-free pancakes on the griddle.
I use a stove top griddle across two burners on medium-high heat.



For the first time in a long, long time I made pancakes. 

Because I craved a family Sunday with pancakes.

And The Beatles.

And lots of maple syrup.



Pouring gluten-free pancake batter onto the griddle.
Use a ladle to pour the pancake batter.
Pouring gluten-free pancake batter onto the griddle.
Son Alex is using his patented swirl technique.

Gluten-free pancakes on the griddle.
We add dark chocolate chips to half the pancakes for chocolate lovers.

Tender and fluffy gluten-free pancakes...
Perfect gluten-free pancakes. Light and flavorful.


Tender and fluffy gluten-free pancakes...now a memory...
Our pancake taste testing plate. One bite left.


Karina's Gluten-Free Pancakes Recipe

Recipe posted August 2011 by Karina Allrich.

Since going gluten-free in 2001, I've tried most of the gluten-free pancake mixes out there. And I found them less than inspiring. So I tried making my own g-free flour blends. And most attempts were good. But not blog-worthy. The one exception was my fall centric Pumpkin Pancakes. They were lovely.

But today I wanted a wanted a pancake that didn't taste like pumpkin. A pancake recipe suitable for Sundays year round. A pancake reminiscent of my pre-celiac days. Light and flavorful, not too heavy. Not too thick. Just. You know. Perfect. And this combo worked. Like a charm. Magic happens.

Dry ingredients:

1 3/4 cups sorghum flour
1/4 cup buckwheat flour
1/4 cup almond flour
1/4 cup potato starch (not flour) or tapioca starch
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
3/4 teaspoon xanthan gum

Wet ingredients:

1 cup soy milk (or milk of choice)
1 cup water
2 organic free-range eggs, beaten
4 tablespoons organic coconut oil
1 tablespoon honey or raw agave nectar
1 teaspoon bourbon vanilla extract
1 teaspoon almond extract

Instructions:

Heat a griddle on medium-high heat. If your griddle requires greasing, do that now.

In a large mixing bowl, whisk together the dry ingredients. Make a well in the center and add in the wet ingredients. Beat well to incorporate. Your batter should be silky and smooth. Not too thick.

Test the griddle by shaking a drop of water on it. If it pops and sizzles, your griddle is hot enough.

Using a ladle, pour a scoop of pancake batter on to the heated griddle. Repeat for as many pancakes as you can fit at one go.

When tiny bubbles have formed in the batter, carefully flip the pancakes with a thin flexible spatula. Cook a minute or two until firm- but don't over cook. Overcooking pancakes makes them tough.

To keep warm- or eat immediately? The truth is- gluten-free pancakes are best eaten straight off the griddle- while hot and tender. If you keep these warm in the oven they may toughen a bit.

If the batter thickens as it stands, add a little more liquid to thin it.

Serve with vegan butter and warm maple syrup.

Serves 4.



 photo Print-Recipe.png





Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
 


Recipe Notes:

I prefer sorghum flour in my recipes. I'm now using way less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here's why- there is elevated arsenic in rice.
I used organic raw coconut oil in these pancakes and it added a delicate sweetness that was faintly coconutty- but not too much. Try it before you decide you'd rather use another oil.

The almond extract was my secret ingredient today- it rounded out the vanilla so perfectly. Heaven.

I've tried various gluten-free flour combos for pancakes, and this is by far the best yet. So I hesitate to offer substitution advice. If you must change ingredients, use the basic recipe as a guide and experiment, as I did.

xox Karina

86 comments:

  1. Anonymous19:35

    I can't wait to try these! I have been searching for a great gluten free pancake and these are perfect!

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  2. Mmm, sounds delicious! I have a great pancake recipe that uses a sorghum blend, and I just looove all things baked with sorghum, such flavour! I suppose I could do without my precious sorghum by using almond flour instead, yum yum!
    I must add, your writing is fantastic. I admit to often skipping the writing and going straight for the recipe, but your words were so captivating and held me to the end! Thank you for sharing.

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    Replies
    1. Thank you kindly! That means a lot to me. xox

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  3. You've made me so happy. I've been trying for three years. Finally one from you! I'm so mad I won't have a free morning for three weeks... maybe for dinner tomorrow - I have berries...

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  4. Anonymous20:25

    Wow Karina, thanks for sharing such an intimate and beautiful entry with us. Truly glorious, and I rejoice in your joy. I very much relate to missing the quirky, muddy parts (paraphrasing). I think for me it's come with aging and realizing the only way to truly be me is to embrace it all and STOP trying to be what we think life demands us to be (also known as; have it all together and never let them see you crack).
    Btw, I have made your latest breakfast bars and brownies (zucchini) and they are fantastic. Your pancakes look great too, I will be trying them as well. Thanks.
    Eileen

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  5. Karina, this post made me cry - I could relate to it on a very deep level. The tears were happy ones, because I found my painter after a long hard struggle. :-) And to add to those beautiful words, you shared a gf pancake recipe. Pancakes are my favorite soul food - I can't wait to try this recipe. Thank you!

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    1. Aw... Thank you for your kind words. xox

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  6. Quite a synchronicity for me today. I have recently reclaimed myself after selling out for 6 years. Also, just gone GF for only a week now, and kids were asking for pancakes. Thankyou.♥

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  7. This weekend I discovered your blog - and was deeply moved by what I read. As someone who has been on this journey for 40 years I often feel like a bit of a soldier.

    I have been lazy with pancakes - or perhaps on the soldier theme - a bit too utilitarian. I've been keeping the recipe too simple... and as a result, have lost the passion I once had for pancakes - time to get some fresh almond flour and celebrate a weekend with these highly appealing "cakes".

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  8. Alice22:00

    Well, I just made some - really really great!
    Since I wanted to try and make them right away, I used the ingredients I found in my kitchen.
    Instead of using buckwheat flour I used GF oat flour. Didn't had almond extract. It's hard to type using one hand only... my other hand keeps feeding me with pancakes... really really good pancakes. Thank you!

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  9. I can't wait to make these. I didn't expect to find such beautiful poetry when I clicked on this post. I love the way you write.
    I'm adding these other flours to my list so I have the ingredients for this recipe on hand.

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  10. Such beautiful pancakes ... and words that we can all relate to. To some degree and at some time in our lives, I think we all beat back part of ourselves. It's always such a huge relief to finally be true to ourselves and not really care what others think.

    Thanks for everything you've shared here, Karina! xo,
    Shirley

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  11. Karina, would the Ener-G Egg Replacer work in these in place of the eggs? I'm allergic but would love to try these!

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  12. Wow. Thank you for your beautiful and kind words, Everyone. It means a great deal to me. xox

    As for egg-free--- It's tough with pancakes. I never got an egg-free pancake to really work. But I don't use flax (doesn't like me). Some readers report they use flax in pancakes with great success. Wish I could help more, but.

    Karina xox

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  13. Lovely recipe and lovely post, and kakhi green is one of my favourite comfort colours :)

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  14. Those pancakes look amazing. I have a question for you : gluten free Challah?? any luck?
    Sue

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    Replies
    1. It's still on my wish list....

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  15. Thanks Karina ... Yummy!

    I've also been making some good pancakes that don't use as much rice flour; instead I use more millet flour, almond meal & a bit of tapioca starch. When I use buckwheat, I also add a bit of cinnamon ... helps balance that "metallic" taste that buckwheat can have; will give the almond extract a try. I've been making mine without oil; can't use coconut oil, but next time I might try some xtra-light olive oil.

    Sometimes I eat them as a "flat bread" with soup or meals (without syrup or agave) as I don't tolerate yeast well. I do make yeast-free breads for others that turn out very well, but these breads contain sorghum, which I also don't tolerate well.

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  16. Karina the pancakes are almost as beautiful as what you've described here. I can really relate. So very beautiful. Thank you for writing this so we know we're not alone. There's nothing better than getting back to your true self. Even if it only comes in rays at first. xoxoxo

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  17. Alas, there are nuts....

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  18. Anonymous11:04

    I just made these this morning and I must say, they were fantastic! I have been searching for a good GF pancake recipe for so long.
    I only did a couple things different, I didn't use any almond extract (we were out), and I added a bit more milk.
    Thanks for the great recipe! Will definitely be making again

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  19. Hello Karina, I have a vegan gluten free pancake recipe that I created and would like to share it if anyone wants it. I don't have a blog that I can link to though. Let me know if it's alright to post it for those reading this that want this particular kind of pancake.
    Warmly,Danielle

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  20. I love your posts Karina! You are such a beautiful writer, and this post just spoke to me today. :)

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  21. Pancakes are the BEST!!! What a great recipe! And I would definitely add the chocolate chips to mine. :D

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  22. Anonymous16:02

    Hello Karina, Do you have a conversion table to help move to european measures?

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  23. Yes- Conversion Table is located in the left side bar under Gluten-Free Tips. Cheers, Karina

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  24. What a gorgeous post! The steam rising from the pancake on the griddle is so beautiful. I can't wait to try these.

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  25. Anonymous15:19

    I must try these - yummy! For your egg-free readers - try duck eggs!! I was egg-free for a long time and very discouraged when trying to bake. But I found out from my doctor that many people with chicken egg allergies can tolerate duck eggs just fine. I was so excited to eat eggs again! Duck eggs are larger, so I usually use one duck egg for 2 chicken eggs.

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  26. I'm so very glad you found your painter. XO

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  27. Anonymous13:48

    this post made me teary. you say it so well with such poetic words. you have a gift.

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  28. Karina, I know this is a very challenging question, and you have enough inquiries about substitutions(the dreaded word in Multiple Allergy Land, I know) however, I have recently ascertained, beyond any doubt, that baking soda causes my stomach to react in a way that I only believed existed in my night-terrors, and am also not able to tolerate anything fermented or fungal. Chicken eggs are not my friends, though I've never been able to find duck eggs to try.(I live in Alberta) I usually investigate on my own, but for this one, I think I need all the help I can get...And google has not brought many useful information.
    Any suggestions would be helpful, I am more than happy to experiment.
    Performing every ritual bringing good luck in all known history of mankind,
    Isa

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  29. Anonymous18:11

    Karina,
    I am fairly new to the GF/DF front and have tried numerous pancake recipes and man have they gone flop! But this was AH-MAZING! The colour, the texture - magnificent! Thank you for sharing!

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  30. We made these this morning, and they were delicious. They had a nice almond flavour.

    We used almond milk and grapeseed oil instead of the coconut oil, because we didn't have coconut oil. We also left out the xanthan gum because we are sensitive to it, and it didn't seem to affect the recipe at all. The pancakes were still thin and fluffy.

    When using GF flours, I like to measure by weight. If any others like to cook this way as well, here are the weights for the flours in this recipe. (Weight reference: http://www.realfoodmadeeasy.ca/gluten-free-baking/gluten-free-flour-weight-volume-measures/)

    1 3/4 cups brown rice flour = 277g
    1/4 cup buckwheat flour = 30g
    1/4 cup almond flour = 28g
    1/4 cup tapioca starch = 30g

    Awesome recipe Karina, thanks for posting it.

    -Kim.

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  31. maria02:25

    Karina,

    My son and I made these on Sunday and WOW are they delicious! I mean the bees knees and all that then some! Our whole family tried them straight out of the pan and agreed that you are indeed a God send of a Gluten-free Goddess! Then my son exclaimed that waffles USED to be his number one favourite breakfast food but that these pancakes had taken gf waffles spot. :D So THANK YOU for such a yummy, perfect pancake recipe.

    By the way, I subbed coconut flour for the almond (some of us can't do almonds here) and the coconut flour worked like a charm. Oh and skipped the almond extract but added 15 drops of Vanilla Creme Stevia instead w/perfecto success.

    Thanks again. Not sure what we would eat if it were not for all of your wonderful recipes!
    :) maria

    P.S. By the way, the "oh I can smell them cooking" photos were the motivating fire under my pancake loving tail this last lazy weekend and made looking forward to making the pancakes almost as fun as making them and devouring them. :)

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    1. Glad to hear it! Thanks so much for sharing. I appreciate it. xox

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  32. I used 4 tablespoons of unsweetened applesauce, instead if the 4 tablespoons of oil, to lower the calorie and fat content. They turned out great! My family and I love these! Thanks for the great recipe!
    -Meg

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  33. Hi Katrina,
    I read your blog a lot. I have been working on some recipes that off course i would like to share. These pancakes look delicious!! Good Job

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  34. Made these this morning and they were a hit. Didn't have brown rice flour so I used part sorghum/part Bob's Red Mill baking mix. Used butter instead of coconut oil. Light and fluffy with a hint of sweetness. Delicious! Thanks for all of the great recipes.

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    1. Yay. Glad to hear it. xox

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  35. marci21:02

    Imagine a sleepy eyed morning on the first day back to school beginning with fresh warm GFG blubbery muffins... My daughter was so happy and surprised.

    After that sucsess I had to give your pancakes a try.

    We are gf, df, ef and sf - so, I had to make some substitutions. When I made the blueberry muffins, I substituted the eggs/egg sub (no corn either) with your tapioca substitution and it worked like a charm. However, for the pancakes, I thought I would be sneaky and use the flax seed sub for added health benes.

    The results...

    My batter was very very thick and gummy. I had to use an additional 1/2 cup of almond milk just to get the batter to let go of the ladle. This mellowed out the flavors a little bit (but who notices that once you pour on the warm malple syrup and sprinkle with fresh blueberries). They also didn't have that smooth, fluffy texture you eluded to. They were a hardy pancake with a bite to them - lots of texture for sure. This is not to say that we didn't enjoy them.

    I will try them again with the tapioca sub and see if I achieve the same happy results as with the muffins and the time after that with pumpkin and then with banana and then...

    Thank you so much for all your hard work and sharing your wonderful results. You have made cooking gluten fun.

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  36. These pancakes are a real hit in our house! I've been making a full batch and then freezing them for quick mornings (stick them in the toaster straight from the freezer!). They're holding up really well this way. Thanks for another fabulous recipe!

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  37. These are a new favorite in our house! Thank you!

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  38. Karina,
    Thank you for all your wonderful recipes. I have tried several and have never been dissappointed. I was feeling a little blue today so I decided to try these pancakes. I only had one glitch, my coconut nut oil hardened like a rock when I added it to the milk and water. :( How/when do you add it so this doesn't happen? Despite this, the pancakes were wonderful and just what the Dr. ordered! Cindy

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  39. Subbed a banana for the eggs and used spelt in lieu of the buckwheat. Yum! Thanks for the recipe. My hubby was very happy to awaken to the smell of freshly brewed coffee and pancakes!

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    1. So glad that worked- another reader had asked about using banana instead of an egg. Thanks for sharing!

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  40. I used 2 cups of GFM coconut flour blend for this recipe and followed the rest exactly as written. They came out more like really thick crepes instead of the fluffy pancakes I was expecting - We are another one of those families with multiple allergies and the coconut flour is going to be gone soon too - my son's Dermititis Herpetiformis gets very unhappy with coconut and with nut allergies we can't do any of the nut flours either *sigh*

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    1. I know- when you use different flour blends, results will vary widely. Hope you can come up with a flour blend your son will like.

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  41. okay so this is my new favorite pancake recipe! They came out so delicious and perfect (the coconut oil was definitely a fabulous addition). I didn't have almond extract so I'll have to try that next time. The only alterations that I made were to separate the eggs and whip the egg whites to fold in after (makes em fluffier), and I used 2 cups of soy milk w/cider vinegar to sour it a little (to emulate buttermilk) instead of the water. So psyched I stumbled onto your site!

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  42. These were the BEST gluten-free pancakes I've ever had. They may be the best pancakes I've ever had, in general! I made a few changes, due to allergies, and posted the recipe on my blog, with a link back of course.

    http://itchylittleworld.wordpress.com/2011/12/22/karinas-gluten-free-pancakes/

    Thank you so much for this receip! You've renewed my faith in gluten free cooking.

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  43. I made these the other night for one of our breakfast-for-dinner suppers. They were so very, very good. Thank you for the work you put into this wonderful recipe.

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    1. Paula- Thank you very much! Yay.

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  44. Hello - After your pancakes, and a few other baking successes from your site, I've decided to award you with the Liebster Award. http://itchylittleworld.wordpress.com/2012/01/04/my-liebster-award-sharing-the-love/

    I look forward to many more fabulously healthy, allergy free recipes!

    Jennifer

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  45. Thank you for this! I'd given up on GF pancakes. I want to add that I started reading your blog last year; it's not just the marvelous recipes that keep me coming back, but your openness, mindfulness, and poetic ability to share your journey. Thank you.

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    1. Hi Fran- What a lovely comment! Thank you so much.

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  46. Thank Karina for posting about arsenic in rice issue. I am a long time reader of yours and have a petition on Change org because I was so angry about the arsenic in rice issue especially for gluten free people. While doing research for my own article on my site,I found out that at least since 2007 governments have known about the issue. Study after study has come out since then but nothing changes. Later I found that scientists have known for years about this problem. That's just plain wrong. I don't know if I can post the link on your site. You can delete the link but people can find the petition on my site, Green Talk.

    http://www.change.org/petitions/tell-the-fda-and-eu-set-arsenic-limits-for-rice-protect-our-kids

    Also as a side note to your pancakes, I wonder if banana would work in lieu of the eggs. I used that sometimes in baked goods.

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  47. Oh Karina, you must have been reading my mind. The day before the blizzard (I'm in CT too), I decided that having pancakes in the morning, all snowed in, would be great. We have been using Pamela's mix lately and it's okay, but the store was out of it. I had buckwheat flour, sorghum flour, etc in the house and thought "oh, if only I knew what to do with them without Karina's help". I know without even making them yet that they will be good, all of your stuff is. I am thrilled that I will never be caught in a blizzard again without pancakes!

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  48. I just stumbled on your blog and I am soo excited!! I just started going Gluten Free and was very scared and apprehensive. But looking around your blog and seeing these pancakes makes me think that I won't have to give up all my sweets. Thanks so much for sharing and I can't wait to see all the other yummy stuff you make! :)

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  49. Karina,
    I was sooooo excited about these pancakes but they have almond flour in them. Is it at all possible to substitute the almond flour for something else?

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    1. Ah- sorry- just saw this. Yes, sure. It may change the taste/texture a bit depending upon what you use. Stay away from bean flour, or soy flour.

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  50. These truly are the BEST gluten free pancakes ever! After trying so many others I was dumbfounded at how much these reminded me of my gluten-filled pancakes from years ago. Your site is the first I come to for new GF recipes. Thankyou so much for these absolutely delicious works of art!

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    1. Excellent- so GLAD! Yay. xox

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  51. These look RIDICULOUSLY good!! I normally have Bob's red mill GF blend (since I found out I was wheat allergic 2 months ago) but now I'll be trying these on my sundays!!

    Thank you! x
    Ella

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  52. Finally I made a recipe that's not too old so I can comment on how much I love it and you and extend a proposal of marriage. Who cares if you have a lovely family and you're not my usual preference gender-wise? Not me. Let us elope!

    Seriously, a man is not the only one who has a stomach that acts like a gateway to the heart. I've made about half a dozen of your recipes so far (all baked goods) and I can't believe how good they are. Every single one has been a success. After making your dinner rolls (HOW are they that good?) last night and these pancakes this morning (s-so divine), I would have gone ring shopping if we weren't snowed in up to our eyeballs.

    My forwardness aside, I deeply appreciate all your hard work and your perfectionism for the rest of us intolerants who don't have the talent/experience/patience/whatever to do what you do. And the details you give for substitutions (whys, hows, whens) and how a creation should look and act at certain stages is so, so helpful. Not to mention your delightful writings.

    I usually bypass the non-baked goods in GF blogs because I can successfully tweak recipes to suit me on my own, but I must make an exception here since it's clear you have a special way with ingredients. Surprisingly, I found that I have all the ingredients for your African Sweet Potato Soup (I am a child of 25 so why I already have ingredients hiding in the backs of my freezer and pantry that I don't ever remember getting is beyond me) and will be making that tonight on this frigid day. I'm sure it will be delightful. And thank you so much, again, for your beautiful, delicious blog.

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    1. Ha! Wonderful. Love it. Thank you for the fun comment- I appreciate the appreciation. Cheers and have a lovely week!

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  53. What if I take don't have Xanthum Gum? Can I still make these without it?

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    1. Hi, what I do is substitute ground flaxseed 1 for 1 in a bit of warm water and let it sit for about 5 minutes. Then mix it into the dry ingredients when you add the wet ingredients. It works perfectly!

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    2. This comment has been removed by the author.

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  54. HI Can I please print this for my mom. She loves pancakes and since becoming gluten intolerant has stopped making them. She can't seem to find anything she likes. I think these will change her mind. For her bday i want to give her back her love for pancakes.

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  55. Hi Karina, if I can't find almond flour, what can I substitute it with?

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  56. These are so delicious! I really liked the coconut oil & almond extract combo. I did have to add another 1/2 C of water though, but that could be because I had to sub white rice flour for the almond flour and brown rice flour for the buckwheat flour? Thank you for sharing!

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    1. Probably- GF flours do sometimes need more- or less liquid- depending upon the individual grain- not to mention, the weather. As always- use your intuition- like you did! If it seems a tad dry, add more liquid.

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  57. I was looking for a gluten free pancake recipe, and yours looks delightful, however I forgot to specify vegan. But what I love about your site is your writing, it is gorgeous and inspiring. Thank you!

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    1. Ah- I do have a LOT of vegan recipes on site- did you see my vegan Recipe Index? Thanks for your kind words.

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  58. Karina, Thank you for this recipe. My toddler was just diagnosed with celiac and I'm slowly rebuilding my pantry. I wanted to have pancakes and bacon (yummy, homemade from my dad's happy pigs) on last weekend. I used a pancake mix for the first time ever. My husband liked them (I think he's a Bisquick boy), and the toddler ate them too. I thought they tasted like yellow cake, not pancakes and baking them was difficult - no bubbles, really thick batter. Palatable, but ick. This weekend, I'll make these. Thank you again.

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  59. I've made this recipe twice now and each time they've turned out amazing! I"m new to GF and being an avid baker especially breads, desserts, I'm finding the switch to GF frustrating - and disappointing.
    Thank goodness for your site! I've made your Strawberry Cobbler Cake and it was a huge hit!
    My next battle is going to be a good bread recipe! I'll be searching your site for a good recipe!
    thanks
    Krista

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    1. Thanks Krista- I'm so glad! Be well! xox

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  60. We love this pancake recipe which is the best pancakes we've had, GF or not. EVERYONE loves these pancakes including gluten foodies and kiddos. Since there is a plethora of sweet apple bananas where we live we almost always add mashed bananas to the recipe which comes out great, and we skip almond extract due to the expense. We make these pancakes every other weekend, alternating with GF crepes, since our child was diagnosed with Celiac Disease two years ago when she was six. Soon she turns 8 years and I'll be searching for GF recipes for an afternoon tea party for her and her friends. Thank you - you have helped to make my almost 8 year old feel like she is not missing out. Mahalo, June

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    Replies
    1. Thank you so much- how wonderful. I'm so glad. Warm wishes back atcha! xox

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  61. Hi! Thanks so much for this recipe. Mine didn't puff up at all but they made wonderful crepes. They probably didn't puff because for one I live in Bolivia and can't get sorghum flour or almond meal or any of those good things so I substituted amaranth and kaniwa flour along with the awful white rice flour! I also live at 8500 feet so it probably had something to do with that as well!! But they were tender, delicious crepes that I will definitely make over, and over, and over again. Thanks so much!

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  62. Karina, I love your blog and your recipes! Your bogspot is my "go to" spot for all things GF. I also recommend it to so many of my friends, even if they aren't GF and they love it! In regards to your wonderful pancake recipe, I have sweet sorghum, brown rice, millet and coconut flours on hand. I assume I can sub with any of those but I'm leaning toward the coconut instead of the brown rice. Did you experiment with coconut flour and if so how did it turn out? Thank you for your expert advice!

    ReplyDelete
  63. Karina, I love your blog and your recipes! Your bogspot is my "go to" spot for all things GF. I also recommend it to so many of my friends, even if they aren't GF and they love it! In regards to your wonderful pancake recipe, I have sweet sorghum, brown rice, millet and coconut flours on hand. I assume I can sub with any of those but I'm leaning toward the coconut instead of the brown rice. Did you experiment with coconut flour and if so how did it turn out? Thank you for your expert advice!

    ReplyDelete
  64. i made some this morning and whilst they tasted great the batter was really, really thick. Even after adding another 3/4 cup of milk. There was no chance of getting a crepe out of my batter and pouring was not an option. Where did i go wrong??

    ReplyDelete
  65. Love this recipe. Yesterday I wanted waffles though. So I added some oat flour and oat bran to it which thickened it and gave it a chewier consistency and it made awesome waffles. Also, can't do soy, so I use almond milk instead of the almond extract. Today I toasted a leftover waffle I'd frozen. So yum! Thanks!

    ReplyDelete
  66. I had a really bad experience trying out this recipe with a few substitutions. Ick. Don't substitute coconut flour for almond flour, and don't substitute flax&water for egg.

    I've had a really bad experience for buckwheat before. I had tried a pancake recipe from Vegan Gluten Free Comfort Food, and the buckwheat tasted gross and made the batter a ghoulish grey. Well, the buckwheat in this recipe did the same thing.

    I've also had problems with some GF recipes coming out gelatinous. The batter for this pancake recipe was also gelatinous. I kept adding more and more water, but it remained thick.

    I am vegan, so I don't use eggs. I have been successful using either banana or flax in other pancake recipes, but not this one.

    The final result looked and tasted gross.

    My favorite vegan, GF pancake mix is King Arthur's Flour GF pancake mix. If I could find a way to make pancakes like that from scratch, I'd be delighted.

    ReplyDelete

Welcome to Gluten-Free Goddess® Recipes. Comments are moderated and will appear on approval.

Find substitution help and guidelines here. Please note: substitutions alter the recipe (and may affect structure, texture, baking times, and flavor).

Find my gluten-free baking tips and advice here.

Find sugar-free baking tips here.

Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox


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