After trying many of the gluten free pancake recipes out there, I discovered that most of them are just too 'eggy' or include bananas in the recipe. A lot of the recipes resulted in pancakes that were too flat and broke apart when flipping. I wanted a gluten free recipe that actually tasted like delicious and fluffy pancakes! After much experimentation with recipes, I finally came up with this one.
You could use almond milk instead of water if you like.
Very good gluten free pancakes, better than any mix I've tried. I used agave syrup instead of honey and milk instead of water. Since there is sugar in the batter I recommend cooking then at a lower temperature, medium low setting, to avoid burning them. - 12 Jul 2015 (Review from Allrecipes US | Canada)
One of the best gluten free pancake recipes I've made. I used 2 whole eggs and 1/4 cup of almond milk instead of water. Also cooked them on lower heat and made smaller pancakes for easy flipping. Next time I'll double the recipe! - 25 Sep 2016 (Review from Allrecipes US | Canada)
With a few changes, these are wonderful, grain free pancakes. My changes: 2 whole eggs, 1/4 cup yogurt. 1 TB Butter, and 1TB coconut oil melted. Cook at 350 F - 375 too high. I served with bananas & whip cream. So yummy, does not need syrup. Makes 4 pancakes enough for 2 persons with the addition of a fried egg and bacon. Recipe is a keeper. - 08 Jun 2016 (Review from Allrecipes US | Canada)