Light and fluffy gluten free pancakes are possible with the substitution of rice flour for wheat. You can prepare the batter the night before for a quick breakfast.
Not at all appealing - they were dry and dense. Not fluffy or flavoursome. I hadn't told my son that we were going gluten free and he too one bite and left the table. Not a winner for us. - 24 Jul 2011
These were pretty good just following the directions. I made a second batch trying to "fluff" them up with some baking powder, but also added some salt. This batch was way too salty and they were a bit hard. I will follow the original recipe, but add a pinch of salt. Loved this since I only had to have the rice flour instead of the other gluten free ingredients. My kids really liked them. - 11 Aug 2009 (Review from Allrecipes USA and Canada)
I am switching to a GF diet, and these were great! I added a tbsp of brown sugar, and 1tsp baking soda. YUMM! - 19 Sep 2010 (Review from Allrecipes USA and Canada)