golly-gee-gluten-free-pancakes

Golly Gee Gluten-Free Pancakes

11 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Kevin Ryan

“A trip to the health food store will be necessary for these flapjacks, but it is worth it. While there, pick up some real maple syrup to serve with them!”

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Ingredients

Adjust Servings

Original recipe yields 9 pancakes

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Directions

  1. In a medium mixing bowl, beat the egg with the apple juice and melted butter. Add the remaining ingredients and stir.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. This batter must be used right away and can not sit and wait.

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Reviews (11)

Rate This Recipe
COOKINGJANET
54

COOKINGJANET

I have been making these for many months and my 5 year old son loves them - with a few changes. I use the "sweet" white sorghum flour instead of the amaranth. I use any kind of juice, add a banana and sometimes add chocolate chips for variety. With just the sorghum flour change, these are very tasteful! Thanks for the recipe.

CHEFANGELA
39

CHEFANGELA

These GF pancakes were easy to make & turned out really well! I substituted corn starch for the arrowroot flour, and pineapple juice for the apple. I also like the fact that they don't have added sugar!

glutenfreegal
35

glutenfreegal

This is a wonderful recipe and worth a try for those who are gluten intolerant. If you have problems with flatness i suggest beating 2 egg whites instead of using 1 egg white and yolk. This website has great info on how to beat egg white properly. Thank you for the recipe and please add more of them!

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 179 cal
  • 9%
  • Fat
  • 6.5 g
  • 10%
  • Carbs
  • 26.7 g
  • 9%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

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