Rating 4, 4 (7 · 15 minIngredients; 1 cup of gluten-free all-purpose flour; 1 tablespoon of ground flaxseed (flax flour); 2 teaspoons of baking powder; 2 teaspoons of ground cinnamon; ¼ teaspoon. I think that blends of GF flour with xanthan gum hold up much better in baked goods and pancakes; otherwise, you'll have to add your own. The pancakes in the photo cannot contain cinnamon, since two teaspoons cause this mixture to brown a lot and are too much. No recipe for gluten-free pancakes will have the “fluff” of real ones, especially those that do not contain dairy, eggs or gluten.
My 4-year-old son had just been diagnosed with several food intolerances and was looking for a pancake recipe that would meet the need. I tried this recipe this morning and was saddened to see that the resulting pancakes were rubbery, heavy and tasted unpleasant. They were fluffy instead of gummy like all the other recipes I tried and the flavor reminds me of an apple pancake with spices. If you add applesauce, the pancakes are too wet, so I removed the applesauce and thought the consistency of the pancakes was much better.
I used Bobs Redmill 1-to-1 flour, almond milk and replaced applesauce with a flax egg, which I have successfully replaced in numerous vegan and gluten-free pancake recipes with amazing results. However, my 6-year-old twins told me how good the pancakes tasted (blessed be their little heart), so I know that the recipe produces very tasty pancakes, but my flour mix is the cause of the problems.