Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
September 29, 2013 at 12:19 pm
My family loved them! We used blueberries and chocolate chips. I think next time I will add a little more sugar though. I like my pancakes a little sweeter! Thanks for the great recipe!
Jeanine Friesen says
October 1, 2013 at 7:09 am
Glad to hear that, Susi! My family dips these in syrup when they’re eating them, but more sugar without the syrup would work well too. 🙂
October 7, 2013 at 2:55 pm
I used 1 cup Sorghum instead of the rice flour and added an extra TBS of sugar. I did put a few chocolate chips in each muffin. We buttered them up a little and dipped them in Powdered Sugar since that’s what we do with pancakes. (pancakes are a rare-treat) My boys really liked them and decided to call them man-cakes. LOL Thanks so much for the recipe!
October 9, 2013 at 7:04 am
Haha, Man Cakes, I like that! I’m glad that you could make this recipe your own – do what works for you! 🙂
October 16, 2013 at 6:03 am
These were brupper (breakfast for supper) at our house last night. They turned out great and I loved that I could mix them up pop them in the oven and work on the rest of the meal without having to constantly flip and pour more pancakes. They came out nice and fluffy with a great taste, and I was able to get supper on the table in 30 minutes. I doubled the recipe for my family of 6 and the kids (gluten eating) are taking the leftovers to school for lunch today. They loved them! I subbed 1/3 C of the rice flour for sorghum flour and added an extra 1Tbl. of sugar. I am going to be adding these little gems onto our meal list, thanks for another great one!!
October 29, 2013 at 7:11 am
That’s great, Beth! Glad to hear that even the gluten eating are enjoying them 🙂
October 20, 2013 at 9:13 am
I did the sorghum recipe that a poster mentioned (I was out of the rice flour)…after about 5 minutes of baking, I topped with bacon piece 🙂 YUMMO!!!!
October 29, 2013 at 6:57 am
Oh… sounds great, Jaclyn! Glad that the substitution worked for you!
November 5, 2013 at 6:24 pm
These are sooo good! (And I don’t even like pancakes). We made them for the first time three weeks ago and are making them again tonight. My 11yo (The gluten free child) mixes them up herself. Everyone (gluten free and not) likes them. Trying them tonight with an apple spice syrup recipe I found.
November 11, 2013 at 11:45 am
Oh, that syrup sounds good, JoanE! So glad to hear that they are a hit with everyone, and that your 11 year old is getting to work in the kitchen making them too. They are just as easier (actually easier) than making pancakes. No hot frying pan to worry about. 🙂
February 8, 2015 at 12:59 am
Can we omit the use of xanthan gum? What is the effect if we exclude them?
February 8, 2015 at 8:23 am
You ‘could’ probably omit it – but xanthan gum is what helps hold the baked goods together, as well as helps the batter to hold air bubbles. It acts as gluten in gluten-free flours.
February 20, 2015 at 9:42 pm
How would you substitute a gluten free all purpose flour blend like Pillsbury or King Arthur GF baking mix?
February 21, 2015 at 8:15 am
I’m sorry, Dee, I don’t know what is in those baking mixes, and I am not sure how you would substitute them.
Lindsay Brightmire says
August 3, 2015 at 7:00 pm
My goodness…this is my first time leaving a comment on a recipe–ever!!! I just wanted to thank you. My son has Aspergers and is super hard to please. School lunches are a nightmare with his sensory issues and gluten intolerance. But he LOVES these! My whole family does. I’ve done a lot of GF baking and this is my new favorite recipe!! Thanks SO much!!
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