Hi

I've tried several pancake recipes I found on the net and can't get it right...my ds wouldn't have them
Also tried buckwheat...no dice
Anyone have a solid gluten-free (and hopefully everything else free) pancake recipe to share?

Thanks so much, Kim

There was a recipe for chickpea socca in The Gluten Free Bible that I made and it was like a pancake minus the sugar (which would be easy to remedy). I'll look it up when I get home.

I religiously use Pamela's baking mix. You just have to add an egg, water and a little oil for pancakes. I've tried a few recipes from scratch and nothing compares to Pamela's!

I agree, Pamela's my favorite. But doesn't it have brown rice flour? I'm at work or I'd check.

Sometimes, like with Namaste, by the time they get through telling me what all it doesn't have in it, I'm wondering "Okay, what do you put in that bag?" :-)

I'm pretty sure Pamela's has brown rice flour - that's why its best kept refrigerated.

Here's a pancake mix I got from a book somewhere. I bet if you substituted white rice or more sorghum for the brown rice flour, it would be good.

For pancakes take a cup of this mix and add 1 egg, 2/3 cup water, 1 tablespoon oil. I usually add cinnamon and an extra spoonful of sugar, as my son does not add syrup.

Make-Your-Own Pancake/Waffle Mix
1/4 cup brown rice flour
1/4 cup sorghum flour
1/4 cup almond meal
1/4 cup soy flour
1/4 cup buttermilk powder
2 tbsp tapioca flour
2 tbsp potato starch
2 tbsp sugar
2 1/4 tsp baking powder
3/4 tsp baking soda
pinch of salt
1/2 tsp Xanthan gum

Hi Kim,

Here is a recipe from "The Gluten Free Kitchen", by Roben Ryberg. I highly recommend this book--the recipes are delicious and very good for those who are grain free. She uses corn and potato starches in place of flours.

BUTTERMILK PANCAKES

1/4 cup sugar
2 tablespoons shortening
2 tablespoons oil
1 egg
3/4 cup cornstarch
3/4 cup potato starch
1/4 teaspoon xanthan gum
1/2 teaspoon salt
1 and 1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk

Combine sugar and shortening.Mix well. Add all ingredients except buttermilk. While stirring, add buttermilk, being sure to remove all lumps from batter. Batter will be thin.

Pour batter onto hot, greased griddle. Turn when lightly browned.

Because these pancakes are thick, check the sides to be sure no damp batter shows. If it does, cook a little longer.

Makes about 15 3-inch pancakes.

Try making crepes. Kids love them and they are easy to make.

2 eggs
1 Tblsp Sugar
1/4 Cup Flour (I've used White Rice, gluten-free mix, Sorghum & Corn Starch)
1 Cup Milk (I use my Almond Milk as I don't do dairy)

I also add a bit of vanilla, cook the kids in butter and cook mine in olive oil. I bet coconut oil would work really well too.

Bob

Hey Cruiser Bob--

Those look good! I'm going to try them wrapped around some berries

Here are the ingredients. I guess I didn't read into it that there might be an issue with the brown rice flour other than the taste of 100% brown rice flour...

INGREDIENTS: Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Natural Almond Meal (may appear as brown flecks), Tapioca Starch, Sweet Rice Flour, Potato Starch, Grainless & Aluminum Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch), Baking Soda, Sea Salt, Xanthan Gum.

I found a receipe on www.allrecipes.com in the gluten free section for delicious gluten free pancakes that is absolutely the best. I like them better than regular pancakes using wheat flour. I do use buttermilk in place of the buttermilk powdewr and water (1 1/2 buttermilk). You have got to try them!

Thanks everyone!!!

I'm hoping one of the recipes will work out

Kim

Hey Bob, that Crepe recipe looks like something I'll have to try!

Here's the Chickpea Socca recipe from The Gluten-Free Bible as promised:

1 Cup chickpea Flour
1 cup water
1/4 cup olive oil
1 tbsp salt

1. Mix all four ingredients and pour into a hot crepe pan, tilting to coat pan in an even layer.
2. Cook on one side until golden brown. (For thicker crepes, you may have to flip and cook on the other side)
3. Remove from heat and set aside to crisp in a warm place (near pilot light or in a warm oven that has been turned off)

I love this recipe because it's so easy and I always have the ingredients but it's more of a crepe than a pancake (although I always have to play with the water to get it thin enough to be a crepe). It doesn't have any sugar in it but I wouldn't think adding sugar and vanilla would be a problem.

Jax Peters Lowell (the author) mentions dipping it into pesto but every time I've made it, I've used it for chicken crepes. Also, I always skip the crisping part because I want something I can wrap for a crepe.

Kim, you have to try mine too

Mix 1 cup brown rice flour, 3/4 cup tapioca starch, 1/4 cup ground flaxseed, 1 tablespoon baking powder, 1/4 tsp. salt. Mix separately 1 cup milk, 1/4 cup canola oil, 1 egg, and a rounded 3/4 cup of [choice.] Mix the two mixtures together and cook.

Choice: mashed banana, canned pumpkin, ricotta cheese, thick flavored yogurt, or blueberry-cherry-apple pie filling. (If I use pie filling, I put a dollop of ricotta or sour cream in the cup first.)

I keep a supply of these in the freezer at all times. I haven't tried substituting, but I think sorghum flour would work as well as brown rice.