Comments on: Karen’s Saturday Morning Pancakes

By: Amy

Amy — Sat, 05 Jan 2013 22:22:36 +0000

@Lori, So glad you like them, Lori! Make sure to check out more of my friend’s recipes at http://www.blackbird-bakes.com

Hugs,
Amy

By: Lori

Lori — Thu, 20 Dec 2012 16:00:50 +0000

I’ve tried over 20 different pancake recipes and pancake mixes. This is, by far, the best one. My son thanked me for making him ‘normal’ pancakes. I made the recipe as written (using Thai rice flour for the glutinous rice flour) and buttermilk powder instead of regular buttermilk (because that’s what I had on hand). This recipe freezes well and reheats in the microwave nicely.

By: Katherine ELliot

Katherine ELliot — Fri, 02 Mar 2012 01:33:40 +0000

Hi Amy. My family and I have been gluten free for almost 3 years now. We are gluten sensitive with many different food allergies. I just recently found out that one of my children is fructose intolerant. I am suppose to meet with the dietitian in one more week to figure out how to navigate this journey. Are you familiar with recipes that are also fructose free, ie. no agave, honey…..

By: Ellyn Sprissler

Ellyn Sprissler — Wed, 29 Feb 2012 15:58:07 +0000

I just tried these for the first time this morning and they are wonderful! I have been very disappointed in the past with other GF pancake recipes. The texture is light and airy and the flavor is unique but not too strong. I don’t think anyone would ever know they are GF. Even my 18 month son loved them and he rarely eats table food.

I made a few substitutions, which I’ll share, just so everyone knows they have been tried and the recipe still turned out great.

1 – I could not find millet flour so I used Amy’s basic flour blend.
2 – I used unsweetened vanilla almond milk + 1 tsp lemon juice instead of the buttermilk.
3 – I don’t know what glutinous rice flour is, so I used regular white rice flour.
4 – I substituted palm sugar for the white sugar.

The batter was quite thin and rather lumpy so I used an electric mixer to get most of the lumps out. I cooked them on my griddle at 375. I have found with other GF pancakes that if you cook them at a lower temperature they will never get done in the middle. That might not be the case with these pancakes since they are much lighter, but cooking them at 375 worked well for me and saved time because they cooked so quickly.

By: Amy

Amy — Thu, 02 Jun 2011 14:14:42 +0000

@Jenny R, Yea, you don’t want to eat a big spoon full of bean flour cookie dough…but it does go away once it’s baked which is a good thing.

Hugs,
Amy