Wednesday, December 29, 2010


This is the recipe I used to use with white flour before I was diagnosed with celiac disease.  It works great just switching out the flour and adding xanthan gum.  My kids can't even taste the difference!  I freeze what we don't eat, and heat them up for a quick breakfast.  I love them with strawberry jam on top!

4 cups featherlight flour
1 teaspoon xanthan gum
4 tablespoons sugar
2 tablespoons plus 2 teaspoons baking powder
1 teaspoon salt
4 beaten eggs
4 cups milk
1/2 cup oil

Mix together dry ingredients.  In a separate bowl mix together the beaten eggs, milk and oil.  Pour wet ingredients into dry ingredients and whisk.  Grill on a hot 375º griddle.

Note:  I pour the amount I'd like on the griddle, then spread it around a little with the back of the spoon.


  1. Xanthan gum!! I don't think we can buy that in Sweden. What is that for? I haven't made American pancakes since forever, will have to try that again soon!

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  3. It is a powder corn base product that acts as a binder when using gluten free flour. Some people use Guar Gum in place of it. They both work well. In most recipes you use 1/2 the amount of Guar Gum in place of the xanthan gum. I like to buy my gluten free flours, and xanthan gum from Augason Farms. Here is the link:

  4. Thanks for the explanation on the xanthan gum. I'm new to the Celiac scene. Do you know if you can buy it in stores like Whole Foods or just online?

  5. Xanthan gum is very common. I'm sure you can get it at Whole Foods. Other health food stores like Good Earth carry it. I've also seen it at grocery stores like Walmart, Macey's, Smith's, etc.