Comments on: Pancakes for the Gluten-Free Ratio Rally

By: Courtney L

Courtney L — Fri, 08 Apr 2011 22:26:09 +0000

I’ve been looking for years for a good, hearty gf pancake and I have finally found it! These are delicious and filling. Thanks so much for what you do, you’re an impressive teenager.

By: Kathy

Kathy — Thu, 31 Mar 2011 17:34:53 +0000

We tried these pancakes yesterday. Absolutely delicious. Thanks so much for sharing the recipe!!

By: Amy

Amy — Sun, 27 Mar 2011 15:54:30 +0000

I got the link to your recipe from Glutenfreegirl.com – and I am so glad I did! Your pancakes have made an 8-year-old girl very, very happy this morning. None of the mixes I’ve tried have been good enough, but she gobbled these down with sunflower seed butter and maple syrup and declared them delicious. Thank you, thank you!

By: Jenny

Jenny — Wed, 16 Mar 2011 15:23:08 +0000

I am a teen with Celiac, I was diagnosed with is when I was 7, ever since then I have had a REALLY hard time staying on the diet… This year I had a HUGE breakout, worse then I have ever had before. I am determined not to “cheat” again. This website (and the pancakes that I saw when I first clicked this site ) has really got me motivated. I can’t wait to try those pancakes, and to try new recipes…maybe even invent one of my own! (almost all GF foods i have ever eaten except for a selectuve few, have tasted grainy, and dry.) But i’m going to try to figure out a way to change that. Thank You!

By: Alicia

Alicia — Sat, 12 Mar 2011 18:49:11 +0000

Thank you SO much for your pancake recipe! My little 2 yr old is allergic to wheat, gluten, corn (which means no baking powder), rice, oats, egg, dairy, yeast, etc, etc, etc… You get the picture. So, I’ve been experimenting with all kinds of flours, and this is the first pancake recipe that the whole family enjoys! I substituted the rice flours for buckwheat flour, and quinoa flakes. And, for the 2 tsp baking powder, I just used 1/2 tsp baking soda with 1 tsp cream of tartar instead. Oh, and my little angel also can’t have any sugar. I even took out the sugar in the recipe and they still turned out great. She will eat these with just a little margarine on them! You’ve made Saturday morning pancakes come back to life in our family! I can’t thank you enough. And, one more note: Because of all the ingredients in the recipe, these do take a long time to make (especially with little kids whining “I’m hungry!”) so, I made a double recipe of the dry ingredients this time, so it’ll be quicker to whip up next time.

By: Dan

Dan — Sat, 12 Mar 2011 04:38:39 +0000

I love the idea of that rally, and those gluten-free pancakes look fantastic! Awesome Lauren!

By: A Canadian Foodie

A Canadian Foodie — Fri, 11 Mar 2011 23:42:08 +0000

Lauren,
Do you ever visit Edmonton? I would love to have you teach me how to do a gluten free bread or cake – and then write about it. Baking together is so much fun! There is not a gluten free blogger (per se) in this city, and no one I can learn from. Let me know if you ever come up – and maybe we can plan a baking morning!

Valerie

By: Angie Halten

Angie Halten — Thu, 10 Mar 2011 00:10:03 +0000

This recipe uses a combination of six different gluten free flours…wow! That’s quite a mixture. That alone is what’s tempting me to try these out, along with all the other great comments that’s been posted.

Angie.

By: Laura

Laura — Tue, 08 Mar 2011 16:55:39 +0000

These pancakes are fantastic! I just made them for breakfast. Mine didn’t come out as thick as yours, but they were so soft and moist and they actually turned a perfect golden-brown when they cooked. I stacked them up and put strawberry jam and hemp seeds in between the layers. SOOOOOOOOOO delicious!

I don’t eat sugar, so I left that out completely. They were plenty sweet enough without the sugar. Also, I left out the xanthan gum and subbed an extra 1 Tbsp flaxseed meal with 3 Tbsp. water. I used hazelnut milk for the buttermilk, and it was definitely moist enough, maybe even too moist which might be why mine weren’t as thick as yours. Also, I used the flours that I had, so that ended up being just teff, sorghum, and superfine brown rice flour.

Thanks for the terrific recipe! These are definitely the best pancakes I’ve made so far.

By: new to gluten free

new to gluten free — Tue, 08 Mar 2011 08:35:49 +0000

hey im 17 and i found out today that i have celiac disease. being a food lover i’m sure it will be difficult to start, but finding this website has made me smile and i am sure i will be visiting it often