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Old 10-04-2013, 10:52 AM   #1
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Gluten Free Pancakes?

Which recipe do you think is the closest thing to real pancakes without
gluten? I've always used this sites Carbalose or Carbquick pancakes and
can no longer do so. Appreciate your input.
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Old 10-04-2013, 10:57 AM   #2
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Dutch Baby Pancakes

These are good but DH would like a more regular pancake.
Thanks for your help.
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Old 10-04-2013, 12:56 PM   #3
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Gosh Barbo I don't know. I 'm trying to work out creating a waffle. It's not working but I hope I get it. They come out stuck to my waffle iron.

I found this and there are a few that might work.
http://www.lowcarbfriends.com/bbs/lo...s-waffles.html

What about using Jen's G/F bake mix? What about using Ouiziod's BTF mix?

Last edited by rosethorns; 10-04-2013 at 12:59 PM..
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Old 10-04-2013, 05:16 PM   #4
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There is a Gluten free Blueberry Pancake recipe on this site...I think the author made them while camping with her family.
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Old 10-04-2013, 08:58 PM   #5
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Flax-Whey Protein Pancakes

I'm making these in the morning. Haven't made them in ages. They're pretty good, Barbo. A friend on another board tell me she uses them for sandwiches!

INGREDIENTS:

¾ c. flax meal (I like half dark and half golden)
¼ c. vanilla whey protein (I used Body Fortress with 3 carbs per scoop or plain and my own vanilla for less carbs)
¼ c. cream
¼ c. water (or more if batter gets too thick as it sits)
1 beaten egg
pinch salt
¼ tsp. each baking powder and baking soda

DIRECTIONS: Mix all ingredients. Using ¼ c. measuring cup not quite full, spoon this fairly thick batter onto a hot, griddle to make 6 pancakes. I oiled my griddle with coconut oil but any acceptable oil is OK. Cook over medium-high heat. When the batter begins to rise up a bit and pancakes are browning to your liking on first side (about 2 minutes), flip and cook until second side is brown. Serve at once with butter and your favorite syrup (I use Cary’s sugar-free maple syrup).

NUTRITIONAL INFO: Makes six 4″ pancakes, each contains:

124 calories
8.32 g fat
5.13 g carbs
3.90 g fiber
1.23 g NET CARBS
8.28 g protein
124 mg sodium
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Old 10-05-2013, 12:45 PM   #6
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These are pretty good. I use this recipe all the time because it's so easy.
I have even added in chopped nuts and dried cranberries and made them into muffins/cake and baked them.
This recipe is very versatile...I made banana bread with it too for my Mom and she loved it...I did use a real banana for her cake.

Lots of times, I mix this up and make half of it into pancakes and the other half into muffins or a mini loaf cake, just for something different to snack on. These pancakes are pretty filling too.

Almond Flour Pancakes:



  • 1 cup almond meal
  • 2 eggs
  • 1/4 cup water (for puffier pancakes, you can use sparkling water)
  • 2 T oil
  • 1/4 teaspoon salt
  • 1 T sweetener


Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won't "bubble" on top the same way as regular pancakes. Flip them when the underside is brown.

Last edited by Nigel; 10-05-2013 at 12:49 PM..
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