gluten-free pancakes for the ratio rally

Our daughter loves books. She reads them in the car, on the couch, in bed at night before she falls asleep. She hands us books that she wants us to read to her, again and again. She has so many favorites that I won’t even start to list them here.

However, only one book makes us get off the couch and move into the kitchen to start cooking: Pancakes for Breakfast.

Lu loves this book with no words. A woman wakes up on a sunny winter’s morning with pancakes in her head. She must have some. But she discovers that uh-ho! She’s out of milk. She milks the cow. She returns to discover she has no eggs. She goes to the barn to collect some. She even churns butter by hand, for goodness’ sake! She buys maple syrup from a man standing by his maple trees. Clearly, those were going to be the best pancakes of all time. However, tragically, she returns home to find the dog and cat have eaten most of the ingredients and spilled the rest on the floor. “Uh-oh!” Lu always says when we reach this page. “What happened?”

(I sort of gloss over the fact that the book ends with the woman barging into her neighbors’ house and eating all their pancakes!)

Whenever we read this book, Lu looks up at me and says, “Make pancakes now, Mama?”

How can I resist? Lu knows what a recipe is from looking at this book. (I think she’s impressed that we wrote a cookbook because it means our book is like Pancakes for Breakfast.) She knows how to whisk flours and she’s learning how to crack eggs to make pancakes. (My hand is on hers when she does it.) And when she eats pancakes with us at the table, she licks her lips and says, “Yum! Really good!”

For awhile, we actually hid the book because we couldn’t eat any more pancakes. However, lately, there have been a lot of pancakes around here.

You see, about a month ago, I had this idea in the shower. Today, a bunch of some of the best gluten-free bakers and bloggers on the web are bringing that idea to fruition.

Welcome to The Gluten-Free Ratio Rally.

Every baked good has grown easier to make and much more delicious since I started baking by weight.

Last week, Lu stood on her chair at the counter, waiting for us to make pancakes. I pulled out the scale and containers of various flours. Lu looked at me and said, “How many grams flours, Mama?” (That made my day.)

She doesn’t play with measuring cups. She pushes buttons on her scale (the old one that doesn’t work as well as the one we use now). As far as she is concerned, everyone measures out 6 or 7 flours into one bowl on a scale. (Seriously, if for no other reason, you want to buy a kitchen scale and learn to bake by weight because you will dirty fewer dishes.)

However, it’s not just the ounces or grams that make a difference. It’s baking by ratios.

As soon as I cracked open my copy of Michael Ruhlman’s Ratio: The Simple Codes Behind the Craft of Everyday Cooking, my baking changed. Instead of throwing some gluten-free flours into a cup, attempting to duplicate a gluten recipe like a second-rate citizen, I started creating recipes instead. Each baked good has a ratio of fats to flours to liquid to eggs. Or other ingredients. What makes a muffin different than pizza dough? What makes bread different than a cake? It’s not just the ingredients. It’s the way those ingredients work in proportion to each other.

The baker is conducting a symphony with butter and eggs.

This is why baking has to be by weight. Because a cup of white rice flour is not the same as a cup of whole wheat flour. They have radically different weights. Add 50 extra grams of flour to a cookie recipe and you have messed up the ratio.

As long as you keep the proportion of ingredients in harmony with each other, you can double or triple or multiply x10 a great recipe created through a ratio. You can feed pancakes to your small family or an entire church breakfast gathering. More importantly, what do you do if a recipe calls for sorghum and you realize you have run out of it in the middle of baking that bread? You substitute the equal weight of brown rice flour and call it good. A recipe you trust calls for buttermilk but you can’t eat dairy? Use an equal weight of rice milk. (Buttermilk is much heavier than rice milk. Substitute cup for cup and the banana bread will be dry.)

Baking by ratio and by weight gives you the freedom to make that recipe your own.

In the last few years, I’ve made some good friendship through the internet, connections with people who love to bake, cannot eat gluten, and aren’t afraid of mixing up the flours in a bowl on a scale. Last month, I started joking on Twitter that I wish we could have a baking commune. Since that isn’t feasible right now, we’ve created the next best thing.

The Gluten-Free Ratio Rally.

Each month, this intrepid group (and it’s bound to grow) is going to work on one gluten-free baked good. This month it was pancakes. Next month, we’re tackling quick breads. We’ve been talking back and forth on email for weeks, in excited tones, about the kind of pancakes our families like to eat and what flours we are using. Today, we’re debuting our recipes.

Here’s the important, exciting part. Each of the recipes you will see on these various blogs are based on a clear ratio. You could take any of these recipes, change the flours for the ones you can eat, the toppings you like best, the fat you want to use to make your pancakes. And you will be successful.

We’re doing this to collaborate with each other. After a little conversation, spurred on by the suggestions of the talented Anile Prakash (who also designed the wonderful logo for us!), we all agreed on the word Rally. Challenge seemed like a competition. This is a collaboration. And we like the idea of us all rallying around a common cause.

We’re doing this to inspire you. We want you to start baking.

Tara at A Baking Life made Whole Grain Supper Pancakes

Lauren at Celiac Teen made Whole Grain, Egg Free, Vegan Convertible Pancakes

Karen at Cooking Gluten-Free made Multi-Blend Gluten-Free Pancakes

Silvana at Dish Towel Diaries made Cinnamon Swirl Pancakes

Irvin at Eat the Love made Quinoa Cornmeal Lemon Honey Pancakes with Rosemary Maple Syrup

Lisa at Gluten-Free Canteen made Potato Pancakes

Britt at GF in the City made Spiced Teff Pancakes

Kate at Gluten-Free Gobsmacked made Hazelnut and Dried Cherry Pancakes

Jenn at Jenn Cuisine made Hazelnut-Coconut Pancakes

Erin at The Sensitive Epicure made Oatmeal-Buckwheat Pancakes with Bananas

Carol at Simply Gluten-Free made Maple Oat Bacon Pancakes

If you read all those posts and aren’t inspired to make pancakes in your kitchen, pancakes that fit the taste of your family, based on the ratios we have shown you?

Well, I guess you just don’t want pancakes for breakfast.

p.s. If you want to be part of the rally group for next month, drop me a line at glutenfreegirl@gmail.com.

WHOLE-GRAIN GLUTEN-FREE PANCAKES

I thought about throwing a lot of great-tasting flours, coconut oil, flavored yogurts, and fabulous toppings to these pancakes. But I thought, since I want the concept of baking by ratio to be clear with this recipe, that I’d keep it simple. Plus, Danny loves these damn pancakes so much he won’t let me make any others right now.

The classic ratio for pancakes is 4 parts flours/4 parts liquid/2 parts egg/1 part butter. Since a large egg weighs 2 ounces, it’s best to start with 2 ounces as the base. So, this recipe calls for 8 ounces of flours (4 x 2 ounces = 8), 8 ounces of liquid (the same), 2 eggs (2 ounces x 2), and 2 ounces of melted butter. Once you wrap your mind around that, you won’t ever need to look at a pancake recipe again. You just pull out the ingredients and go.

And if you cannot eat eggs, then you need 4 ounces of something that will replace the eggs. Yogurt? Applesauce? You decide. If you can’t eat dairy, try another milk for the buttermilk. If you don’t want butter, try oil. If the final batter feels too thick to you, add some liquid. You’ll have a slightly different pancake than this one. You’ll have your pancake.

You don’t need xanthan or guar gum for pancakes. You’ll see that I replaced 1 of the ounces of flour with 1 ounce of flaxseed. That made the pancakes puff up higher and hold together better. And flaxseed is good for you. These pancakes are good for you. They’re even sugar-free, since I like maple syrup as my sweetener.

This makes a hearty pancake, thick and fluffy with crisp edges. That’s how we like them here.

7 ounces whole-grain flour mix
1 ounce ground flaxseed
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon cardamom
½ teaspoon Saigon cinnamon
8 ounces buttermilk
¼ teaspoon almond extract
2 large eggs
2 ounces melted butter

bacon grease or butter for the skillet

Combining the dry ingredients. Whisk together the flour and flaxseed meal to incorporate them together and aerate. Add the baking powder, salt, cardamom, and cinnamon. Whisk them all together. Make a well in the center of the dry ingredients.

Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.

Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.

Set a cast-iron skillet over medium-high heat. Grease the pan liberally (and by liberally, I mean a lot) of bacon grease or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.

Continue this until you have cooked all the pancakes.

Pancakes! Time to come to the table.

Makes about 8 pancakes.

[print_link]

124 comments on “gluten-free pancakes for the ratio rally

  1. Jillian

    Thank you! I’ve been looking for a good gf pancake recipe to try with my little niece. I’m having a lot of fun with your gf mix and I can’t wait to play around with the mix for these pancakes. All hail the kitchen scale!

  2. Karen Robertson

    A beautiful post as always. I love your way with words. I have quickly looked at the other gluten free baker posts but need to go get a cup of coffee and sit down to read them all, so many creative combinations. We will all be having Pancakes for Breakfast!
    thank you

  3. Britt

    Thanks so much for pulling this all together, Shauna. Everyone’s pancakes look fantastic and I just know that getting to word on ratios out into the gluten-free community is going to have a huge impact. And as always, your pancakes look great. Rally on!

  4. jen @ the baked life

    I love Lu’s little adventures. I think every child should love books at a young age.

    I almost died when I read “how many grams?” A true baker’s daughter.

    I think I need to try this ratios thing, Thanks for sharing!

  5. Jenn

    Shauna thanks so much for organizing this — it was a ton of fun and I can’t wait for the next challenges! The ratio rally is exactly the mindset the we need to have adaptable GF recipes — to give us back the freedom to be able to make all of our family favorites again.

    Your whole grain pancakes look fantastic, and I’m so jealous you have blueberries :)

  6. Flo Makanai

    Brilliant idea, that’ll make my baking following all of these recipes, here in France, so much simpler. Because last time I tried a GF recipe written with cups, oh my, what a disaster : our flours here are not the same and that was complicated to adapt, and was it tedious to measure all the different flours without putting a lot on the kitchen table… For my kids, it’s so much easier to weigh, and they love doing it too.
    Thanks for sharing so generously!

  7. Annelies

    This is a great idea. I love also that it’s a collaboration. Sure, there is challenge involved but more importantly, fun and community. I love hearing about reading with Lu and her delight and call-to-action at the end of “Pancakes for Breakfast.” My mom reading to me when I was little made all the difference to me being an avid reader and given to my imagination now.

  8. J3nn (Jenn's Menu and Lifestyle Blog)

    Awww, that is just so heartwarming! :) It’s so fantastic that your daughter loves to read, a wonderful pastime I wish I had picked up on earlier in life.

    I agree. Baking by weight is the way (weigh? lol) to go!! Baking is a formula, so accuracy is crucial. Those pancakes look delicious! :)

  9. Amy

    I am not shy to admit that I am afraid of scales. How do I use them? Where do I put the ingredients to weigh them? Do I still need to weigh liquids? Do you think that maybe you could do a little tutorial for those of us who are scale incompetent?

    Oh, and I wanted to let you know that I have been trying to keep xanthan gum out of my diet as well. The other day I tried a banana bread recipe and just left it out. It turned out pretty good.

    I can’t wait to try your bread recipe. It can be veganized, right?

    1. Irvin

      Don’t be afraid of scales! Once you get one you’ll wonder how you ever lived without it!

      Here’s how to do it: Turn the scale on. Put your mixing bowl on the scale. Hit the “tare” button to make the scale go to zero. Pour some flour in until you reach the number you want. If you poured too much, take a spoon and spoon it out. Then hit the “tare” button again to make the scale go back to zero. Repeat with your ingredients. Easy.

      I only use the scale for large amounts, like flours. For small amounts (things measured in teaspoons or tablespoons) I just use my measuring spoon. It’s just easier to measure 1 teaspoon than to sprinkle a little in the bowl and hope you don’t get 4 grams instead of the needed 3 grams.

      And I also don’t bother to weight liquids. I just use a Pyrex measuring cup. You don’t get the variation in liquid volume that you would with a flour. Flours pack down and shift with humidity and with what sort of flour you use (a cup of sorghum radically different in weight to a cup of mesquite flour). Liquids don’t shift. So if a recipe calls for 1 cup of buttermilk, there’s not going to be variation.

      As for the banana bread, banana is a binder. Vegans use it to replace their eggs, which is also a binder, which is why you probably didn’t need to add any gums.

  10. Laurie

    Shauna,
    It’s official I’m going RATIO. You and Michael Ruhlman have convinced me. Just purchased a scale from Micheal’s OpenSky store. This recipe looks incredible. Can’t wait to try it.
    Best,
    Laurie

  11. Janet NZ

    Your pancakes look wonderful. I made muffins using your ratio method — they were brilliant. Thanks so much for all the experimenting and for sharing.

  12. Samantha

    Oh my heck! Those crispy edges? Those are what has been missing from every single gluten-free pancake recipe I’ve attempted. I cannot wait to try these!

    1. shauna

      Butter. Lots of it. That’s the key to crisp edges. Don’t scrimp. (Or coconut oil too.)

  13. Mama without instructions

    Love the ratio rally, thank you! I think you just blew my mind though. When you call for 8oz of liquid you are specifying 8oz by weight? I have been using a scale for dry ingredients for some time but never for liquid. Can it be?!

    1. shauna

      Yep. By weight. Everything in a ratio recipe is by weight. You use fewer dishes and measuring cups! It has a clean elegance to it.

  14. Sarah

    I love pancakes and this was a fantastic idea — thanks for introducing me to more gluten free blogs than I will ever have time to read! About 6 months ago (4 months before I was diagnosed with gluten intolerance) I decided to start making pancakes from scratch when my box of Aunt Jemima ran out. “Goodbye AJ!” It seemed silly to buy another when it was much cheaper to just figure it myself and lo and behold they tasted better. Apparently this was a premonition because I’ve been GF for 2 months now and the first thing I decided to make with GF flour? Pancakes. They were so-so — but I’ve switched to working with your all purpose flour and they get better every time. :) One of these days maybe I’ll venture into one of these fancier recipes…

  15. Sarah

    and p.s. I was lucky enough to have a scale in my house because my boyfriend brews beer. I used to tease him about it because the darn thing kept finding itself “in my way” in the kitchen but now I use it more than he does. ;) If only I could get him to brew me some sorghum beer!

  16. Melissa Fritcher

    Thank you so much for this! We love egg dishes for breakfast, but pancakes, etc are still something we pine for since going LC. I’ve attempted many a recipe, but have yet to get it right. I can’t wait to go through all of these and give them a shot. I’ve got quite a few friends who have gone gluten-free, too, and I’ve shared this post with them. Thanks again!!

  17. marla

    Shauna this event is exciting on so many levels. Loving the idea of adaptive ingredients . Choosing things that suit what we have on hand and what out bodies & taste buds prefer. Please count me in on the next rally. I have been enjoying experimenting with gluten free baking. Working as a community will be a blast. xo

    1. shauna

      We will love having you involved, Marla. And absolutely! This is all about making people feel like they can create great food in their own kitchens.

  18. Alexandra

    FYI for your project: the ratio for drop cookies in Ratio doesn’t work with gluten free flour. You need to add at least 2 more ounces of flour to make it work.

    1. shauna

      I actually haven’t found that to be true! I think it might depend on the flours you are using. We’ll take up cookies soon!

  19. Laurie

    I’m so glad you all are doing this. I recently took your advice and started baking gluten free by weight. What a difference!

    Baking by ratio is the next step for me! I’m excited for what you’ll do each month.

    Also, I love that your scale in the first picture is covered in flour. That’s life :)

    Thanks again!

  20. Doris the Goat

    A truly fascinating world of pancakes. A question: the baking powder isn’t listed in the ratios. Is this the amount you would always use with 8 oz of flour-like products? You are measuring it by volume, not weight, right?

  21. Elisabeth

    I’ve been procrastinating about switching to a scale for baking. Why? Probably just the regular old “something new?! I don’t have time for something new” feeling. But the point about dirtying fewer dishes—I swear, my husband will be all over that idea! :-)

  22. Alison

    A true teacher never stops being a teacher — there were so many lightbulbs going off as I read this post, even though I’ve been reading your thoughts on baking by weight for a while. Everything makes sense now! Thank you! And I have just ordered a copy of ‘Ratio’. I haven’t been this excited about baking since I went gluten free (and dairy free) over a year ago! So again — thank you!

  23. Katie A

    I saw your recipe for Gluten Free King Cake in the Washington Post today!!! Yippee! I was just talking you up recently to a friend who asked my advice about going gluten free. I showed the article to her and said “Hey this is the woman I was telling you about with the great blog!”. Just wanted to send you “congrats and thank you” from DC. :)

  24. Jody

    One of my favorite storytimes at our local library is the annual “pancake” storytime. Even though my own kids are now adults, I still have a copy of Pancakes for Breakfast. My scale just came in the mail and I’m anxious to start baking using ratios instead of cups. Thanks for great writing and yummy recipes.

  25. Irvin

    Thank goodness for you and your showers! Okay, that sounded funny, but you know what I mean.

    This was so much fun. I had a blast reading your post and coming up with my pancakes, though they might have been a little too fancy pants compared to what everyone else made. Which is usually my problem.

    Either way, I am ever so pleased to be considered an “honorary gluten free guy” and part of the gluten free ratio rally. Yay ratios! Looking forward to the next one.

  26. InTolerantChef

    When can we expect our GFree version of the Ratio cookbook now? I love working by this method, it eliminates chance and always turns out great. Good job guys!

  27. Ann

    O no, this is a bit confusing — weight … right … ounces? What happened to the grams? I don’t think an American ounce is the same as the ones we used to use about 40 years ago in Australia. We use grams, where one ounce is about 28 grams. What do your ounces weigh in grams Shauna?

  28. MilkJam

    Here is my gluten free pancake recipe, in cups but something to play with given the ratios!!

    1/2 cup rice flour
    1/4 cup chestnut flour
    1/4 cup corn flour
    salt
    1 tsp sugar
    1 pack of gluten free baking powder
    1 egg
    1 cup milk

  29. Lauren

    Shauna, I am so excited about all of this. So glad to be a part of it, making baking gluten-free so much simpler and less intimidating. I’ve learned so much in the last month, and am sure that that will only continue exponentially. Your pancakes look sensational. I love the flavours you added — I have no doubt that these pancakes are delightful with a complex profile. My stomach is growling! If only I was home to make some for lunch. (Perhaps another lunch this week?)

  30. Nicole L.

    Oh my gosh, memories! I used to LOVE this book as a kid. Wow. I had completely forgotten about it until you mentioned it.

    And your pancakes look amazing. So do the plump blueberries on top!!

  31. Ellen W

    How steep is the learning curve on baking by weight? I consider myself a fairly good home cook/baker but feel somewhat intimidated to change. I think I would be weighing everything separately at first because I would add too much and then have to remove ingredients.

    1. shauna

      I understand the trepidation because it’s new. But let me tell you, once you get over the newness, this is so much easier than measuring with cups. You pour in a flour, spoon out some if it’s too much, and then zero out the scale and pour in the next ingredient. It’s elegant and so much easier. Once you get the hang of it, you will be another person advocating that everyone make the switch! (Also, with gluten-free flours, you are assured of success, rather than it being hit and miss.)

  32. erin middleton

    Shauna than you so much for this post! I’ve been reading you for years, and love everything you write. But this?! This post unlocked baking for me!!! The door has been flung open and now all I have to do is create with what I have on hand!!! Who knows what delectables will come out of my kitchen now :) I can hardly wait to discover the other basic ratio recipes for common baked goods.

    Thank you for your wisdom and your passion,
    Erin

  33. Sarah

    I love this idea! I wasn’t a baker before my toddler was diagnosed with Celiac, and I am not sure if that is a help or a hinderance, but I love the idea of a theme across blogs with an explanation. I feel like it gives me confidence to try my own variations instead of following a recipe as if it were an prayer to the gods of baking and not having a clue what to do different when it flops. If you take requests, could pizza dough be a challenge. I’d love to try all the variations.

  34. The Healthy Apple

    You are so talented…I’m wanting these pancakes right now for dinner with a dollop of Greek yogurt and some honey n’ cashews…Yum.. I think you just inspired me to create a ‘Breakfast for Dinner’ tnite…hehe…
    Love this post, Shauna.
    Have a great night with Lu.
    ox

  35. Sky

    I love baking and have been doing it since I was barely tall enough to reach the countertop. However, I have always been affraid of making mistakes and for that reason, usually follow recipies pretty closely. I never thought about ratios when it comes to baking. This is genius! I think it might be the key to me becoming more confident in the kitchen. Your post was so inspiring, I went out and got Michael Ruhlman’s book this morning.

    I am so trying your pancakes this weekend! Yum!

  36. Catherine

    Ok, you’ve convinced me–will buy a scale this weekend (had been considering for some time; your blog wast the tipping point)! Are all scales created equally? Or is there something I should be looking for in particular?
    Also, will try chia seeds in your recipes, as my 13-month old has an intolerance to flax.

  37. cornflakegirl26(Paula)

    Thank you, thank you, thank you, I’ve been dreading Pancake Tuesday cos it’ll be my first since being diagnosed with Coeliac Disease but have just discovered this fabulous post and blog through the great people on twitter. I can’t wait to try out your whole grain gluten free flour mix and these divine looking pancakes.

  38. Kristi

    Just made these pancakes (well, my dairy and egg free version) and they are amazing. Definitely the best GF pancakes I have ever made, and quite possibly the best pancakes, period. Of course cooking them in bacon fat from yesterday’s breakfast didn’t hurt :)

    I absolutely love the ratio ralley idea and look forward to trying the other pancakes, and to seeing what you all come up with next month. I’m fairly new to GF cooking (my three year old son was just diagnosed with multiple food allergies in December) and your blog has been such a blessing! I absolutely love that you bake by weight/ratios and find myself getting frustrated with other recipes that do not have weights, since I cannot easily make substitutions based on our food allergies and/or what is in my pantry. I too just ordered Ruhlman’s book. Thanks so much for all you do to inform and inspire!!

  39. Kathleen

    Thank you for this! I’m moving in couple of months, so I’m trying to use up food I have and not buy any new new flours, so this was perfect. I mixed brown rice flour, bean flour, and a little bit of coconut flour until I had 4 ounces. I added a little bit of brown sugar (I’m actually not a syrup fan, so I like the sweetness inside my pancakes) and some dark chocolate chips, and they came out perfectly! I feel like I’m learning to cook all over again, and stuff is finally working!

  40. Fuji Mama

    I just discovered Pancakes For Breakfast a couple of weeks ago while doing research for all of my Pancake Week posts! I couldn’t believe there was a book by Tomie dePaola that I didn’t know about (one of my all-time fave children’s book authors). I love this new Ratio Rally effort. Ruhlman’s book is liberating for cooks, especially American cooks who have been so limited by the American measurement system! I’m going to mention this on Babble.com today—thank you!

  41. Nancy

    Do you have a good dairy free/ soy free alternative to butter? I’m so new to this so any help or suggestions would be taken with huge amounts of gratitude.

      1. Kendra

        I prefer Earth Balance Soy Free. I haven’t had great experience with the Spectrum. I did see that they now carry at butter flavored version of Spectrum. Looking at the ingredients, it was basically Earth Balance Soy Free. I get it at Whole Foods and it’s in a red container. It’s fabulous for baking and spreading on breads.

  42. Sheridan

    I just recently starting following your blog for health reasons but wanted to pass along a few adoption agencies that are wonderful…my four kids are adopted. For international adoptions Adoption Advocates International(AAI) in Port Angeles, WA, is affordable and is very respected. They have MANY countries they work in. Also Adoption Link in Ohio for domestic adoptions is EXTREMELY reasonable and Naomi the director is very straightforward and honest. I know she is always looking for families open African American or bi-racial children. With this agency you pay at placement which is unheard of these days. Anyway just thought i would pass this info on, adoption can seem so overwhelming but is of course…so worth it.

  43. Kendra

    I can’t wait to try your pancakes. They seem the one single most difficult item for me to make with no gluten, dairy, soy, or nuts. I LOVE that you are doing recipes with weight. I am a huge fan of Alton Brown, who is a big advocate of weight when it comes to baking. I think you’ve inspired me to switch over. Thank you to those who have posted conversion sites!! That’s so great!

  44. sarah

    I just made these as specified — with the buttermilk and everything and VT cultured butter, but the batter was a little to thick to pour like pancakes. I keep my flour all air tight, so i wonder if it’s absorbing more liquid. Anyhow i simply added a bit more buttermilk and some water halfway through cooking just in case that helps anyone. They were so fluffy & no gums!

  45. Carly

    These pancakes look fantastic! I’m making them for breakfast tomorrow!
    You’re whole grain flour mix is great and I was wondering if you also have an all purpose flour recipe that you use?

  46. Joy

    Ooooh, pancakes. Now I know what I’m having for breakfast.

    Being English, I’ve always cooked by weight and the occasional teaspoon, tablespoon, etc. Even liquids I tend to use weight as they are more or less equivalent. I’ve seen so many recipes from the USA that look great but I can’t make them because they use cups and packages and so on, the latter being totally unknown and the former involving me in Google hunting for equivalent weight. I believe our British ‘cup’ measure is different from yours and that also complicates things.
    Weight is easy!!

    J x

  47. Gluten Free Restaurant Guy

    you know, I think the way you take the photos is brilliant, you have me at the picture, salivating before you even start with the ingredients. Do you do all the images yourself and what do you use?

  48. Ruth

    Hi! I used the ratio from GF Gobsmacked, but by measuring cup, not by weight… Used what I had in the house, so I used 1 cup of Celemix Rice Bread Mix (I buy it in Canada when I go up-since there was no starch in it, I added 1/4 c of Tapioca Starch to the dry) 1 1/4 cup of Vanilla Almond Milk, 2 eggs and 1/4 cup canola oil. I also added 2 packets of Stevia, 1 finely diced Fuji apple and generous amount of Cinnamon –gotta try that Saigon kine ;-) It was a little thick so I added more Almond Milk to smooth it out :-) My girls loved it.… next time I’ll weigh the dry/wet ingredients…

  49. Anne Marie

    Made these pancakes for dinner last night, along with bacon (so I could do the pancakes in the bacon fat) and they are WONDERFUL! Love baking with a scale and hope to play with ratios more in the future.

  50. Nina

    We eat pancakes several times a week round here. Tomorrow being Pancake Day, we’ll be taking our gluten-free pancakes to a party! But can I just echo your daughter and ask, “How many grams?” Could you do a metric conversion of the recipe? Please??!

  51. Amy

    I love these pancakes! Thank you for starting the rally–it is often hard for me to convert recipes as my family requires gluten, dairy, egg, and soy-free foods–but with ratios I can experiment and have far more successes than failures. We used apple butter in place of the egg and almond milk in place of the diary, and the pancakes were loved by all. Thank you for doing what you do.

  52. Laura

    I discovered your blog a couple of days ago after being diagnosed as gluten intolerant. I’m still not entirely sure what this means for me, other than I have to avoid gluten for the next 8 weeks, and maybe for the rest of my life. Silly as it may seem, but like you and most people that visit your blog I’m sure understand, I feel pretty devastated. I’ve been an avid home cook/baker since I was 19 and have been experimenting and perfecting my gluten-filled recipes for the last ten years. I feel lost at times now. I have a slew of research and information, and just plain yumminess that I may never be able to use/eat again :( Shauna, your blog has given me hope. Thanks for all of the work and experimenting that you do, and not only that, but share with the rest of us. You’re a beacon in my culinary darkness right now! I can’t wait to try these pretzels, and I LOVE baking with a scale!

  53. Keesje

    Hi Shauna
    Lovely post. My mum is a big pancake maker in this house which you may have read in an earlier comment of mine. Anyway our pancakes are more the French kind and last night in honor of pancake day we stuffed them with red and yellow baby cooked baby beetroot with a sauce of honey, red wine vinegar, pinch of nutmeg and a dollop of creme fraiche. Oh and a splattering of toasted pine nuts. Phenomenal!
    Also just an aside — what my mum has found with making GF pancakes (I donn’t know if it’s particular to crepes or for all pancakes?) is that you should’t leave the mixture to settle or put it in the fridge. And every time you pour a new bit out, whisk up the mixture to sop it separating. The lack of gluten obviously doesn’t combine everything as well. I’m going to get my mum to go through the recipes you have above. Can’t wait!

  54. kelly

    do you by chance have a cake flour blend (by weight of course) ? I am trying it with a donut recipe and would really love to try it by weight. Unless you have other suggestions. Thanks!

  55. Stephanie

    hi Shauna,
    I just want to say that I’m so excited to see you experimenting with recipes sans gums. And I love your whole grain AP mix. I feel like a whole new world is opening with my gf baking.

    I made these pancakes and the texture was great, but I found them to be too salty. Would that be because my salt wasn’t specifically Kosher salt? I still thoroughly enjoyed them, but was curious about the salt, so I might be more educated for my next baking day.

    Thanks for everything you do to make baking easier for the rest of us!

    1. shauna

      You guessed it. As with the flours, different salts have different weights. Kosher salt has bigger crystals and so it requires fewer of them to make up a teaspoon. If you used iodized salt, these would be pretty salty! You just need to adjust accordingly.

  56. Sarah

    Possibly the best pancakes ever! My two year old daughter did all the stirring (and most of the eating). I am so happy to offer my little gluten free girl pancakes that do pancakes proud. Now we just have to find her ‘Pancakes for Breakfast’. Thank you for posting such delicious and well tested recipes.

  57. Lisa

    I just made these pancakes for my son but I found them extremely salty, as in inedible. I double checked the weight. I used my whole grain mix and the texture was great. Other than the saltiness, the pancakes are great. I only had two eggs so couldn’t remake the batch with less salt. Thanks for the delicious inspiring recipes!

    1. Lisa

      How embarassing! I just realized that I measured 7 GRAMS instead of 7 ounces. I thought it looked like a small amount of flour. This is what happens when you’re a sleep deprived mother making pancakes for your older kid so he doesn’t make noise and wake up the younger one. oops. It was amazing how well they came out though despite the saltiness. I am looking forward to the REAL recipe.

  58. Lydia

    My husband and I have been playing with this recipe for 3 Saturdays now, and have made them our own!! Thank you! We have Pancake Day again! Everyone loved these and leftovers were great too! We used a half tablespoon of vanilla extract instead of cardamom, cinnamon & almond. We also weighed the eggs, because we found that are store bought large eggs weigh 1.6 –1.8 ounces not 2! Our flour mix has 15% each Potato & Tapioca Starches mixed with 10 %Teff, 30% each Sorghum & Millet flours. I had these plain and they were wonderful, no syrup or toppings needed. Thank you for another great recipe!

  59. Jess

    These are PHENOMENAL! We will never need another pancake recipe again! I have made these 5 times now making them different each time — substituting oil for the butter or using yogurt or applesauce instead of eggs, making it as written, etc.. Each time the same result — awesome! It is so exciting to have a pancake recipe (that is healthy and full of great grains!) that we can make for our gluten eating friends, now, when they come back to our house for brunch after a 5 or 10k race on the weekends and not feel that we always have to add ‘um, well, they’re gluten free’. Our friends won’t even know the difference. Also, these are taste-tested approved and requested by the kids in our house — 4, 3, and 12 months (the 12 month old eats them plain without syrup or anything!). Loved by kids and adults alike here! It was so completely worth it to buy the kitchen scale to be able to make the whole grain muffins…and, now to have these to add to the mix — AWESOME! Thank you from all of us!

  60. Amy P

    I just made these for breakfast– with blueberries– and they were delicious. My fiance remarked that he never would have guessed they were gf, which is saying something! Thank you for a wonderful recipe

  61. Maryy

    My family thoroughly enjoyed your pancake recipe this morning — trully fluffy and delicious. Even my skeptical 14-year-old son liked them, wow! Thank you!!!

  62. June

    Thank you so much for having this discussion about ratios and measuring by weights. I am on a gluten free diet because of autoimmune Addison’s and other endocrine issues that are associated. While doing research, I stumbled upon the link between people with a family history of celiac and it’s genetic relationship to Addison’s. It’s been an amazing journey. I LOVE the concept of measuring by weights. It explains so much about why some of my recipes just didn’t make it. I bought a scale today and the Ratio book. WOW! This book is changing my world of baking and cooking. I’m a great baker and cook according to family and friends, but I’ve never read the concept of ratios. This is my freedom ticket. I cannot thank you enough. Now to get baking!

  63. Jenni Jerome

    I just finished eating the best pancakes I’ve ever had. I used your recipe here, making a couple of minor adjustments. I can’t eat dairy or eggs in addition to wheat/gluten. A couple of weeks ago I made pancakes, they turned out horrible. As they always do, made me want to cry. Black on the outside and still runny on the inside. Disappointed, I turned to your blog. If I can’t eat good gf pancakes, at least I can look at pictures of them. Pathetic, I know. What I found was inspiration to try again. I ran across the Ratio Rally recipes for pancakes and decided that maybe I should invest in a kitchen scale. So, this morning armed with my new toy and the determination to make (and not just look at) pancakes. The result– beautiful, golden, fluffy and most important cooked all the way through pancakes I’ve ever eaten. I almost cried. Thank you. :)

  64. Jessica

    This really is a fantastic recipe. I use homemade almond milk and sub coconut oil for the butter since I can’t do dairy. They always turn out fantastic — nice browned exterior, great texture. I also like to add crumbled bacon to the batter. Yum! Thanks so much for this great recipe!

  65. Patrick Greene

    These are the best pancakes that I have ever made. I did not have flax seed or almond extract so I used almond flour instead. The combination of cinnamon and cardamon is fantastic. I have made these and my children, who don’t appreciate gluten-free, loved them as well. Also I used blue agave sweetener in place of syrup which seemed to enhance the cinnamon and cardamon experience.

    Thank you,

    Pat

  66. Jessica

    I have already posted about this recipe but I just made them again for breakfast and really cannot believe how delicious they are. This time my flour mixture was different and I used rice milk — it doesn’t matter, they still turn out perfect and so tasty! I just want to thank you again for this wonderful and easy recipe. Just amazing!

  67. Tracy

    I made the pancakes and your muffins this morning. So yummy! As you suggested, I played around with the ingredients to fit my allergies. And, like many others, this was the first time baking by the weight. So much fun! It reminds me of baking with my mom (although we used cups) and I’m glad to be able to bake again. Mom & dad are coming next weekend, so they’re going to get pancakes, muffins and a blueberry pie.

  68. Victorea

    I know you know this, but THESE PANCAKES ARE AMAZING!!! This morning I was hankering for some pancakes and I went to the freezer to grab the usual store-bought mix that I’ve been using for years. For a while, it was the only gf pancake mix I had been able to get and I was used to it. The results were little dense, a little dry, but still pancakes, you know? Today I followed an impulse and looked at the label and I was disappointed at quite a few of the ingredients (including the xanthan gum). I decided I wanted a from-scratch recipe that I could trust to be healthy and delicious. Your blog was the first place I went, and I was not disappointed. I had no idea what I had been missing all these years! I kept professing my love for these little cakes of goodness in between moans of pleasure. Oh my god! “Real” pancakes! I had been deprived for years without even realizing it! Right now I have to eat every hour because of my pregnancy, and previously that has been a drag, but today, with these pancakes calling to me so sweetly, I can’t wait to eat again! (has it been an hour yet?)

  69. Michele

    I made this pancakes (using the following flours to make the whole grain flour mix) and they were delicious! The only thing I might do next time is thin the batter a bit, so I can ladle it onto the griddle.
    175 grams Buckwheat
    175 grams Sorghum
    175 grams Teff
    175 grams Almond meal
    150 grams potato starch
    150 grams tapioca starch

  70. Samantha

    These look amazing, I can’t wait to try this recipe out. From experience, I’ve noticed that adding a little vanilla and sugar helps add an extra sweet flavor to gluten free pancakes.

  71. practical cat

    I made these pancakes over the weekend, the were really wonderful. We ran into a small problem, though — the batter came out very, very thick. We just added more milk, and that solved the problem, but I’m puzzled because the ratio ought to work. Perhaps our “large” eggs were too small? We had to make some substitutions, so maybe they were the issue:
    – We used almond milk, adding lemon to it in the same ratio you would do to make buttermilk.
    – I can’t eat flax or chia, so we substituted in xantham and guar gums, as per the recipe for pancakes published in the “GFree Girl and the Chef” cookbook.

    Thanks in advance for any suggestions you can offer. And thanks, Ahearns, for a delicious recipe!

    1. dewluca

      I just tried the pancake recipe in GF&Chef and had the same problem practical cat describes … MUCH too thick … I’m certain the amount of gums (2–1/2 tsp) is WAY too much for the amount of flour in that recipe. I wish I had seen the recipe here before I wasted time and ingredients with the recipe from the book … I’m pretty sure you can just leave the gums out altogether … most GF pancake recipes do … with or without flax.

      1. dewluca

        I can also now confirm that even 4 pancakes made with that much gum will keep me (and possibly others) up all night with severe indigestion … Seems best to use them in much smaller quantities or not at all.

        1. shauna

          We have not used the gums in our recipes for the last year. Every recipe here can be made without the gums if you substitute chia, flax, or psyllium, as I have written about here!

  72. Penny

    Made these this morning for a gang of wheat eaters and one celiac. Everyone loved them! There were a bunch of kids so added 2 tblsp. of sugar to the batter, vanilla instead of almond extract. The only complaint from one of the kids was that they were too — “whole wheat”, he eat 3 large ones just the same. The grains I used in the flour mix were, buckwheat, G.F. oat flour, teff, almond, sorghum, brown rice, my starches are tapioca and potato. I made mixed berry “syrup” to go with it. 2 cups frozen berries + 1/4 cup real maple syrup. Microwave 2 minutes. The water content in the berries gives you a fair quantity and you use less maple syrup. YUM

  73. Zoe

    Here’s a recipe I made using the Ratio Rally for quickbreads (2 parts flour, 2 parts liquid, 1 part egg, 1 part fat):

    Gluten Free Savory Ricotta Muffins

    100g GF Flour blend (white rice flour, potato flour, tapioca flour)
    60g chickpea flour
    80g goat ricotta
    65g egg (1 whole + 1 yolk)
    15g olive oil
    1tsp baking powder
    1tsp salt
    pepper, rosemary, nutmeg

    Baked it off in muffin tins with a half-moon of aged goat cheese in the middle.

    The ratio method really does set you free. I just used up everything that needed to be used up.

    Thanks again!

  74. Vivian

    These were deeelicious. Served them with sauteed apples. I made the whole grain flour mix from:

    250 g Almond flour
    250 g Oat flour
    90 g sorghum flour
    60 g teff
    50 g corn meal

    75 g cornstarch
    75 g potato starch
    150 g rice flour

    The corn meal added just a little bite and texture and the flavor was balanced. Happy to have this mix on hand for making whole grain muffins and other goods. Great victory!

  75. Stephanie

    This was my very first GF baking. I’ve decided to take the plunge and I bought my ingredients, ground up some grains, and looked for recipes. Since pancakes are a breakfast staple in our house, I naturally looked for this first. I usually make a “from scratch”, healthy pancake that we think is pretty yummy. Yesterday I was so excited when we tasted these — they are soooo good! And I made it GF!!! So excited!!! Thank you SOOOO much for your web site and recipes! They are making the shift so much easier.
    I did change a few of the ingredients as well. Here’s my version:

    I made the AP flour with:
    400 g brown rice
    150 g buckwheat
    150 g sorghum
    150 g arrowroot
    150 g potato starch

    For the pancakes:
    I don’t use milk so I used water instead
    I always use applesauce for my oil in my other pancakes so I used that instead. I think it coulda used more that what was called for
    Didn’t have almond so used vanilla (which I prefer anyway)
    Real Salt instead of kosher
    I thought the cardamom was a bit much so I would probably lessen that next time. I actually usually use cinnamon, ginger and nutmeg and have been adding pumpkin from our garden to our pancakes.

    Thank you, thank you sooooo much! I’m excited to see how our GF journey unfolds!
    Stephanie

  76. Yoko

    A few days ago I came across your site..

    So when a pancake craving hit this morning, this was the first place I looked :)
    (made your brussels sprout salad last night too)
    These were the best gluten-free pancakes I’ve ever made — thank you for sharing the recipe!

    I didn’t have any flaxseed on hand, so I used 1oz sorghum flour, 2.5oz buckwheat, 2.5oz brown rice flour and 2oz sweet rice flour. I like maple syrup too, but honey held up better to the earthy flavor of buckwheat. Will be making this again soon

  77. Katie Steinfeld

    Shauna — you have inspired me to enjoy the art of baking and cooking ever since my Celiac Disease diagnosis a few years ago. I have been changing ingredients to make gluten free baked goods and meals on my blog, katieskitchen1.wordpress.com for a while but the concept of using ratios is new to me and makes so much more sense! I love your comment about “attempting to duplicate a gluten recipe like a second-rate citizen.” This is EXACTLY what I have been doing for years and now you have opened my eyes to a much more common sense technique to duplicated any gluten recipe. Although my first attempt at gluten free pancakes was a bit unsucessful (http://katieskitchen1.wordpress.com/2012/02/21/pancake-experiment-part-1/- I think I tried to get a bit too fancy too quickly!), I look forward to making a few more attempts and perfecting a great pancake recipe! I can’t wait for more posts from the Gluten-Free Ratio Rally!

  78. Anna Simon

    Hi, I absolutely adore all kinds of pancakes. I grew up in Sweden and my mom made Plättar-thin, small, and round pancakes, served with her homemade blueberry jam. Simply the best! But living in the US for the last 26 years I’ve also come to love the thicker American flapjacks. And being gluten-free, here’s a combo I make for special occasions, like Valentine’s Day: Buckwheat crepes baked with egg. http://cookinggfwithanna.blogspot.com/2012/02/savory-baked-egg-cups-for-valentines.html

    Best,
    Anna

  79. Jennifer in PA

    MAde these today and found them to be quite good. My flour mix was almond meal, brown rice flour, millet, and then some white rice flour and cornstarch. Anyway 2 of my 4 children, 1 of whom is GF, have been complaining that their stomachs bother them since breakfast. They both ate 2 pancakes. Do you think it could just be that the grains are heavier and they are not used to that? They had the same complaints about the whole grain muffins I made from your site with the same GF flour. Should I adjust my flours to another combo?
    Thanks.

    1. shauna

      Jennifer, did you use any xanthan or guar gums? Those can irritate. Also, it’s possible that your kids are reacting to one of the flours, either because of cross-contamination (some companies make gf flours in the same space where they make gluten flours) or perhaps another intolerance? It’s possible that the almond meal is a little heavy, although we’ve never had that problem here. Hm. Lots to explore.

  80. Alana

    I stumbled across your site a few weeks ago. My daughter has recently been diagnosed with fructose malabsorption which has turned our family’s eating habits upside down. Not that we ate junk but we’ve had to go lactose free, gluten free, soy free, almost every kind of sugar and natural sweetener free and what else am I missing? Oh yes, many kinds of fruits are out too. I found your recipe for all purpose flour and tried your pizza crust and it was great! Today my daughter declared she wanted pancakes for lunch so I came back to your site. These pancakes were a huge hit. Thank you so much for having the courage to blog about your life’s challenges and for turning them into an inspiration for others. I would be completely lost if it weren’t for sites like yours. Thank you.

    PS We have to admit that eliminating gluten has made us all feel better!

  81. Bonnie

    I have never tried gluten free baking by weight. I have a great kitchen scale, but I usually use it to weight shiitakes and such ;)
    I LOVE this idea! Makes so much sense!

  82. Missy

    I made these this morning. I used Bob’s Red Mill GF all purpose flour only because I didn’t have all the flours in your mix on hand (I’m new to GF), coconut milk instead of buttermilk, and vanilla extract. These were so good!! When I took my first bite it was so satisfying like when you bite into something chocolate that is so good and you get that “feeling”. You know what I mean…that oh my word, in the pit of your belly, go through your body tastes so good feeling. They seriously made my morning. I’m going to try to freeze the leftovers and reheat them in the toaster so I can have a quick go to in the morning. I also have food sensitivities due to my leaky gut so I’m on a rotation diet..fun stuff but it will get better. That’s why I thank you , thank you, thank you for turning my morning around because I thought it was going to turn out a lot different!

  83. Garvan Gallagher

    Hi, these looked amazing so I thought I’d try them. I used a gluten free/wheat free white flour with flaxseed, but the ratios you have in here didn’t work for me. The mix was so thick I kept having to add more milk, which left the pancakes very soggy. Would love to get the mix right as the non soggy parts tasted really nice. Any ideas?

    1. shauna

      Garvan, that’s probably because you switched the flours. Each of the flours has a different protein and starch level, as well as different absorption rate. Flaxseed absorbs differently than psyllium too. Having to add more milk because the mix was thick shouldn’t have made them soggy. But you might consider letting the batter sit for awhile, to let the flours hydrate, before you make them.

  84. Renee Dole

    Hi Shauna!

    Thank you for this recipe. I own a little Japanese Futon & Breakfast on Bainbridge Island and often have guests with gluten-free dietary needs. I used your pancake recipe recently and the guest ended up writing a blog about how good their breakfast was. They were vegan so I substituted a couple of the dairy items :) Thank you again for the inspiration and for providing a great resource for all. Our website is http://www.fuurin-oka.com and their blog is http://www.theoccasionalvegan.com/2012/06/fuurin-oka-japanese-futon-and-breakfast-a-relaxing-oasis-on-bainbridge-island/

    Warmly,
    Renee

  85. Katie

    I loved this post. My two-year-old is obsessed with pancakes. We also have a special book and every time I get asked, “Pancakes mummy? Please?” Too cute to resist. I have found that I can put pretty much anything into a pancake– gluten or no gluten, probiotic yoghurt or coconut milk, raw cacoa and chia — anything, and she will gobble them up in delight. Your posts on baking weights has helped me so very much. Thank you!

  86. Malisams

    ohhhh yum. i just made these — both the whole grain flour to have on hand, and the pancakes — and they were phenomenal.

    i didn’t have buttermilk, just low-fat milk, so i used that and it was just fine (though next time i will definitely get some buttermilk since it makes everything better). i also only had vanilla extract, so that stood in for the almond extract. i’ll be sure to have almond extract next time for sure. all in all, though, awesome pancakes. i think the flax seed and the cardamom make it. i won’t buy pre-packaged pancake mix ever again.

    thanks!

  87. Courtney

    I just made these pancakes for dinner! They were delicious!!! My husband is allergic to dairy, so we used coconut milk and coconut oil. And we added blueberries. YUM! I’ve made several of your recipes and am always beyond thrilled with the results. I also use your AP flour mix in non-gf recipes with great success. And finally, at your behest, I began weighing ingredients and am a total convert! It is so much easier, tidier, faster…and deliciouser!

  88. Keala

    THANK YOU SO MUCH for all these recipes and your whole blog. I am literally crying right now, I am so happy. :) These pancakes are the best! I have felt so much better going GF but did not like taste of it until I found your website. The GF with gums was making me bloated too. THANK YOU! Also, I was making 2 sometimes 3 separate breakfasts cuz no one would eat GF with me. My daughter gobbled these up.

    The weight measurements are awesome! Why don’t we do that here in the USA always? It’s SO MUCH easier! I grind my own flour and it was SUCH A PAIN to figure how much flour the berries were going to make. Now all i have to do is measure weight of berries on the scale and then grind them. I can throw sorghum, amaranth, rice, millet, etc. together on scale and then just throw them in my grinder. Its amazing! You have decreased my breakfast prep time by like one hour between measuring and only having to make one meal. THANK YOU! Also LOVE the graham crackers. They saved my one year old nephew over labor day weekend. We were out camping and he was breaking out in hives from food allergy to wheat. Luckily I made and brought GF graham crackers from your recipe. WHAT A LIFESAVER! I CAN“T THANK YOU ENOUGH!

  89. James J.

    Hi All! My wife needed to quit dairy (our nursing baby can’t handle it) and we were already gluten free…so I made these pancakes dairy free. We also have no kitchen scale so I guessed…here’s what I came up with and they came our great. Thanks for all the advice GFG. I always tell my wife that I got the new GF recipes from my girlfriend (which she knows is you.…don’t tell your hubby!).
    1/2 Cup Sorghum Flour
    1/4 Cup Sweet Rice Flour
    1/4 Cup Tapioca Starch
    1/4 Cup Ground Flaxseed
    1/4 Cup Almond Meal
    1/4 Cup Quinoa Flour (made in vitamix without dry grains container!)
    1/2 teaspoon of cinnamon and 1/2 of cardamom
    1 Cup of Almond Milk
    2 eggs
    1 teaspoon k. salt.
    4 Teaspoons coconut oil…melted.

  90. Frances

    being about to spend a weekend with a couple of gluten-free friends, i got inspired to try some gluten-free cooking (my first “on purpose”). i found these pancakes didn’t hold together quite as well as i was hoping, but i was surprised how fluffy they actually were, and i love the whole grain flavors, as i’ve been eliminating a lot of white flour from my own diet anyway. i’m really excited to keep experimenting with this recipe, and others of yours, too. thanks for making gluten-free seem a lot less intimidating!

  91. Kellie

    My daughter and I are making pancakes every Thursday night until we get them perfect. These were great. We decided that flax was too much of a star, but that’s easy enough to fix. Pancakes are back!

    As others have suggested here, I think I’ll add some almond flour to the mix. I like the idea of the higher protein flour.

    Thanks for all you do to make life better for us.

  92. Linda

    I made them exactly as directed and they were too thick. I had to add plain milk to get it thin enough for making into pancakes. Flavour is wonderful. Thumbs up from all family members. I love your gluten free whole grain flour mix done by weight!

      1. Linda

        That is a good point! However they were in now way pourable or easy to get off a spoon, so not very workable. That said with the added liquid they are excellent. Making them again this morning. Thank you.

  93. Sara

    This is my first gluten free recipe on your website. I followed your recipe and cut it in half because I was making pancakes for only myself. Best pancakes I ever made! I’m never going back to measuring cups, weighing is so much easier. Thank you for sharing all of your gluten free knowledge!