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Golly Gee Gluten-Free Pancakes

Golly Gee Gluten-Free Pancakes

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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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

COOKINGJANET
54
5/14/2005

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
4/22/2005

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
8/18/2006

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!