Gluten-free pancakes are a favorite light and fluffy breakfast meal.
Combine all ingredients in large bowl. Beat at medium speed until smooth (about 1 minute). (Batter will be thick).
Heat lightly greased griddle to 350°F. or until drops of water sizzle. For each pancake, spoon 1/4 cup batter onto griddle. Spread batter to a 4-inch circle. Cook until bubbles form on surface (2 to 3 minutes). Turn; continue cooking until light brown (1 to 2 minutes). Serve warm with butter and syrup.
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.
**Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.
Blueberry Pancakes: Gently stir in 1 cup fresh or frozen (thawed) blueberries.
Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
Dietary Fiber: 1g
I followed this exactly except I only added 1 tsp vanilla. The batter was thick but the pancakes cooked up flat and thin. This is very similar to the gluten free Bisquick pancakes. These don't cook well on this inside. I even turned the heat down but with every one the outside was done and the inside wasn't done all the way. I did not like these at all.
This was very delicious! I doubled the recipe and it came out great. I only made one change and that was to separate the eggs and whipped the egg whites until soft peaks. Don't know if it made a difference but YUM!!!!
Thank you for taking the time to make gluten free recipes. I know many of us really appreciate it! This recipe is wonderful! The pancakes are nice and fluffy!
I've tried many different recipes and mixes for gluten free pancakes -- these are by far the best!!! I've made them several times and they turn out great everytime. Ran out of butter once so I cut back to two tablespoon butter and they still tasted great. Now thats how I make them all the time.
This was superb! The pancakes were fluffy, tasty, and smelt GREAT! The batter initially seemed a tad thick at first and was easily remedied with a little more buttermilk. I also added strawberries. It made for a wonderful breakfast. Again, I am grateful for the gluten free recipes!
Delicious! The more we eat these, the more we love them.
I have tried a lot of gluten free pancake recipies and none tasted very good but this one was so good I felt like I was eating the real deal. Now I can actually have pancakes with my family again. Thank you Landolakes!
I made these pancakes following the exact recipe. The batter was runny and I had to add a lot of flour to it just to make it. What happened?
I found these turned out almost like regular pancakes, and cooked similarly too. Will definitely make them again.
CAN NOT TELL THE DIFFERENCE OF PANCAKES WITH WHEAT---THANK YOU LANDOLAKES!!!
You have to keep checking for doness, other wise very good also the freeze well just put wax paper in between.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1734
© 2013 Land O'Lakes, Inc.
Sliced fresh and just how you want it from your favorite deli. Land O Lakes® Deli American Cheese is America's Favorite! Available in white and yellow.
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