This recipe makes fluffy gluten free pancakes that everyone will love. The texture and taste is very similar to those made with wheat flour, yet these are wheat free!
Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.
We've tried lots of different GFCF (Gluten and Casein Free) recipes for pancakes and they were... edible. Most were really flat like tortillas. Not this recipe! My kids had NO clue they were eating gluten free! (My daughter needs enzymes in order to consume wheat or milk products.) She thought they tasted like the real thing. I did change a few things.... instead of the canola oil, I used applesauce. Instead of the buttermilk powder and 2 cups of water, I used almond milk. It was a little runny (so, I'd probably add the almond milk until it was the perfect consistancy.) I also added some dried blueberries to the mix. Other than that, they were fluffy & thick and oh so good! The batch was big enough for me to freeze some. Every morning my kids wake up and ask for more yummy pancakes. Thanks a lot for posting this - 25 Mar 2007 (Review from Allrecipes US | Canada)
This recipe is great! I used rice flour from an asian food market because it's ground so fine that you don't get that gritty taste that some rice flours have in the finished product. Instead of artificial sweetener I used one tablespoon of sugar. To one cup of the batter I added 1/2 cup frozen blueberries. To another cup of batter I grated one medium apple and added 1/4 tsp. cinnamon. My family loved them and there was no aftertaste that some flours leave. Can't say enough about how great these were!!! - 27 Jan 2007 (Review from Allrecipes US | Canada)
Excellent! It really does have a consistency and taste comparable to wheat flour pancakes. Much to the dismay of my long suffering family, I've tried many gluten free pancake recipes and store bought mixes...all of which have been disappointing. I made a few changes to adapt to the fact that I couldn't buy dry powdered buttermilk, only dry powdered whole milk. Since I substituted regular milk powder I also added 2 T (heaped) sour cream. I also added 1/3 C additional water as the batter seemed a bit too thick. Instead of xanthan gum I used 4T of gluten substitute. I have found that the gluten substitute replicates the texture of normal wheat flour much better than xanthan gum. Generally you use 2T/20 grams of gluten sub for every 1C/+-100 grams of gluten free flour mix. I also added a can of rinsed blueberries which made them extra tasty! I had extra batter left over which I used the next morning with the same great results. Thank you Joe for this great recipe (my family thanks you even more)! - 23 Jan 2005 (Review from Allrecipes US | Canada)