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Nutrition Facts
Serving Size 1 pancakes 25g Recipe makes 12 pancakes) The following items or measurements are not included below: gluten-free flour xanthan gum
Calories 42
Calories from Fat 32		(75%)
Amount Per Serving		%DV
	Total Fat 3.6g	5%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 160mg		6%
Potassium 31mg		0%
Total Carbohydrate 1.2g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.4g
Protein 1.5g		2%
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GFCF OAMC plan for JESmom

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⁽⁶⁾ RATE IT NOW Print Recipe

By: Queen Bead
Jan 31, 2007

This is a conversion of my mother's pancake recipe. They brown up nicely. Leftovers freeze well, and reheat quickly in the microwave for a fast, hot breakfast. Get the maple syrup ready!

12 -14 pancakes (change servings and units)

Ingredients

3/4 cup gluten-free flour (I use Gluten-Free Flour Blend)
1/2 teaspoon xanthan gum or guar gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
2/3 cup milk
2 eggs
2 tablespoons cooking oil

Directions

1
Combine all dry ingredients in a bowl.
2
In a separate bowl, whisk together milk, eggs, and cooking oil.
3
Add milk mixture to the dry ingredients, and whisk until well blended.
4
Let stand for about 10 minutes.
5
Preheat ungreased, non-stick frying pan to medium heat.
6
Pour batter by spoonfuls onto the hot pan.
7
Pancakes are ready to be turned over when the edges are no longer glossy, and the bubbles that pop stay open. To check the second side for doneness, you just have to lift an edge of the pancake up with a spatula and take a peek.

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Featured Reviews for This Recipe

From: poobelly

On Jan 13, 2009

Love these pancakes. The whole family eats them. The taste is great cant tell they are gluten free. I used a GF blend, they are a lttle flat but great. Might add a little more flour cause they were a little runny. This is the recipe im keeping in my GF cookbook. Thanks.

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From: delicatefade

On Aug 1, 2008

I'm not going to rate this, because I don't think my rating would be fair. I would give it 1 star. But, that is because I had to substitute for the eggs, and today was my first day gluten-free. Mine turned out AWFUL! Rubbery, soggy, whatever.

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From: Chef #767758

On Feb 23, 2008

Thanks, these were wonderful, my sons three and five years old. Loved them, I was only able to have one for myself. They were so fluffy, I had to substitute rice milk for milk and added Enjoy Life chocolate chips to make them fund for the kids. I will def make these again and again, but I will double the recipe next time.

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From: Chef #1282923

On May 31, 2009

Great recipe! My family is gluten and dairy free (we used Rice milk in place of the milk in this recipe) and pancakes with a decent texture are hard to come by. For those that want fluffier pancakes.. I sub 1/2 tsp baking soda for the baking powder. Also, 1 tsp vanilla and 1/2 tsp cinnamon really make these sing!

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