Definitely a five star recipe that's base I found on another recipe site http://allrecipes.com where it had many rave reviews. I fixed it to be dairy & corn free. DH and I give this 5 stars. This is excellent served with my Bananas With Coconut Milk (Gluten Free) using the maple syrup option or drop a few blueberries on top of each pancake before flipping. They are already delicious with pure maple alone. These work with variations such as a delicious incorporation of chopped or mashed banana, alcohol free vanilla and a dash of coconut milk to taste almost like banana fritters. Enjoy them whichever way you choose!
- 1 cup rice flour (brown or white or mix of both)
- 3 tablespoons tapioca flour
- 1⁄3 cup potato starch
- 1 tablespoon brown sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon guar gum
- 2 eggs (May egg replacer to be egg free)
- 3 tablespoons canola oil (I use a bit of both) or 3 tablespoons applesauce (I use a bit of both)
- 2 cups water
- maple syrup, for serving
- blueberries, a handful of (optional to add before flipping cakes)
- In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, sugar, baking powder, baking soda, salt, and guar gum. Stir in eggs, water, and oil or apple sauce until well blended and few lumps remain.
- Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve with real maple syrup on your choice of topping.
These are 5 star in my book! These looked, felt, and tasted like regular pancakes. I made them egg free using ener-g egg replacer. I also substituted corn starch because I didn't have potato starch. I substituted xantham gum because I didn't have guar gum. I thought the 2 cups of liquid seemed a little much. I started with 1 cup of water, and then ended up adding another 1/2 cup of rice milk. These were excellent. Will definitely be making these again.
I really liked these pancakes. I followed the recipe except instead of adding potato starch, I added cornstarch. (I didn't have the potato starch.). I also added some ground flax and chia seeds. I was afraid I would never be able to have anything gluten-free that tasted good. These were really good. The kids didn't even ask for syrup. Which is always a plus in my book.
Yes, definitely five stars! I used brown rice flour and substituted the potato starch with sweet rice flour, and I used egg iin it. Also I used honey instead of the brown sugar. They turned out wonderful. I had them with syrup made of a little honey, rose water and water - delicious! Thanks for posting! Made for Ramadan Tag 2010.