My friend Sue posted the link to this recipe on Facebook this week. I looked at the recipe and commented that they looked good and should be easy to convert to gluten free.
To convert these pancakes, I replaced the flour with Bob’s Red Mill GF All-Purpose flour and added about 3/8 teaspoon of xanthan/guar gum. (In the GF baking class I took the baker recommended mixing xanthan and guar gum 50/50 and using in the plcce of straight xanthan gum. It has worked great and makes it a little less expensive.)
I’m not big on pancakes, but the men in this house love it when I make them. I have to say these were good! Definite shades of cinnamon rolls. Plates were cleaned and not a crumb remains. I added a splash of vanilla to the frosting recipe. Jesse threatened to drink any left overs. Sorry Jess, it was washed down the drain. I used a 1/4 cup measure to pour the pancakes on the griddle and got 21 pancakes from the recipe.