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Delicious Gluten-Free Pancakes
Reviews:
December 22, 2007

This was my first gluten free recipe experience. The pancakes were excellent. I was afraid my kids wouldn't like them because we are used to eating whole wheat pancakes made with hard white wheat milled in our grain mill, and eat them several times per week. My oldest son who is very picky loved them! He said that they were so good you don't even need syrup with them. The texture was perfect and I am glad I doubled the recipe so I can freeze some. Here are the changes we made: 1 cup freshly ground long grain brown rice flour was what I used for the rice flour rather than art. sweetener, 1 1/2 tbsp maple syrup added to the liquid ing. Just under 2 c. buttermilk rather than milk/powder mixture I also substituted 3 tbsp melted butter for the oil, mixing it into the liquid mixture with a hand blender. So good! This saves breakfast for my pancake eating family.

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