When our family switched to GFCF and (even more difficult) egg free, pancakes were our biggest challenge. I say challenge because you have never seen anything like two engineers in a kitchen full of ingredients and recipes. (Try making the pancake thinner and turn up the heat. Hmmm, now try cooking it more slowly. What about more baking powder?) When we found the successful combination obsevers might have thought that our favorite team had hit a home run, actually it was a home run and a touch down all in one with high fives flying all around.
You want to know the secret, don't you? You know you do...
Okay we settled on the Pancake and Waffle recipe in this book. There may be newer cookbooks that are great, but this is our go-to book.
Here are our modifications-- we add 2 cups of buckwheat flour or sorghum flour to the dry pancake mix. To replace the egg, we use ground flax seed mixed with water, heated until it becomes the consistency of raw egg (eeww).
The pancakes are cooked on a nonstick skillet at a much lower heat than conventional pancakes.And the results.