{has_more=true, offset=40, total=101, results=[{comment_text=these are pretty runny pancakes. Nice though, approved=true, user_name=Peter, hs_createdate=1702249880042, rating_new__1_5_=4, id=11175397142}, {comment_text=these are pretty runny pancakes. Nice though, approved=true, user_name=Peter, hs_createdate=1702249880040, rating_new__1_5_=4, id=11175576155}, {comment_text=Best pancakes ever!, approved=true, user_name=Mel, hs_createdate=1702249879363, rating_new__1_5_=5, id=11175461027}, {comment_text=Amazing, approved=true, user_name=Yates, hs_createdate=1702249878666, rating_new__1_5_=5, id=11175490222}, {comment_text=Used GF self raising flour but kept rest of recipe as is initially. Texture was too runny so I added a table spoon of coconut flour (almold, plain or SR may have been better choice) and extra baking powder, to overcome density of the coconut flour. Turned out nice consistency in batter and fluffier pancakes than many recipes. Could do with even more baking powder but need to be careful it doesn't overpower the taste., approved=true, user_name=Lucia, hs_createdate=1702249878376, rating_new__1_5_=2, id=11175531940}, {comment_text=Batter is too liquid so spreads too much in the pan. No depth to these pancakes and spongy consistency. Flavour definitely needs perking up too., approved=true, user_name=Charlotte, hs_createdate=1702249877816, rating_new__1_5_=1, id=11175436336}, {comment_text=Delicious. The best pancakes, so light and fluffy. I will definitely be cooking these again especially because I'll on a gluten free diet. I used lactose free milk too. Thank you for this delicious recipe., approved=true, user_name=Hodah, hs_createdate=1702249877154, rating_new__1_5_=5, id=11175651421}, {comment_text=So fluffy taste so good on their own and with maple syrup, approved=true, user_name=Gemma, hs_createdate=1702249877127, rating_new__1_5_=5, id=11175662002}, {comment_text=Great pancakes. I add a bit more sugar and keep mixing it to be the right consistency before cooking., approved=true, user_name=Chris, hs_createdate=1702249877073, rating_new__1_5_=5, id=11175343134}, {comment_text=We love these in our house and make them in preference to other standard pancakes. They always turn out light and fluffy. As mentioned in another review, we did find that the brand of GF flour used makes a difference to how these turn out/taste. Our best result was using Edmonds GF flour. The only suggestion I'd make is to have the egg at room temperature and slightly warm the milk (if using straight from the fridge) so that the coconut oil mixes well., approved=true, user_name=Natalie, hs_createdate=1702249876331, rating_new__1_5_=5, id=11175679899}]}
Reviews
101
What did you think of this recipe?
Peter
these are pretty runny pancakes. Nice though
4
Peter
these are pretty runny pancakes. Nice though
4
Mel
Best pancakes ever!
5
Yates
Amazing
5
Lucia
Used GF self raising flour but kept rest of recipe as is initially. Texture was too runny so I added a table spoon of coconut flour (almold, plain or SR may have been better choice) and extra baking powder, to overcome density of the coconut flour. Turned out nice consistency in batter and fluffier pancakes than many recipes. Could do with even more baking powder but need to be careful it doesn't overpower the taste.
2
Charlotte
Batter is too liquid so spreads too much in the pan. No depth to these pancakes and spongy consistency. Flavour definitely needs perking up too.
1
Hodah
Delicious. The best pancakes, so light and fluffy. I will definitely be cooking these again especially because I'll on a gluten free diet. I used lactose free milk too. Thank you for this delicious recipe.
5
Gemma
So fluffy taste so good on their own and with maple syrup
5
Chris
Great pancakes. I add a bit more sugar and keep mixing it to be the right consistency before cooking.
5
Natalie
We love these in our house and make them in preference to other standard pancakes. They always turn out light and fluffy. As mentioned in another review, we did find that the brand of GF flour used makes a difference to how these turn out/taste. Our best result was using Edmonds GF flour. The only suggestion I'd make is to have the egg at room temperature and slightly warm the milk (if using straight from the fridge) so that the coconut oil mixes well.
Sift the flour, baking powder and salt into a large bowl. Add the Chelsea White Sugar and whisk to combine.
In a separate smaller bowl, add the milk, coconut oil and egg. Whisk until well combined.
Add the wet ingredients to the dry ingredients and whisk until smooth.
Heat a large non-stick pan over medium heat. For each pancake, spoon two tablespoons of the pancake mixture into the pan. Cook for 1-2 minutes each side, until golden brown.
Serve with Chelsea Maple or Honey Maple Flavoured Syrup and fresh fruit.
Used GF self raising flour but kept rest of recipe as is initially. Texture was too runny so I added a table spoon of coconut flour (almold, plain or SR may have been better choice) and extra baking powder, to overcome density of the coconut flour. Turned out nice consistency in batter and fluffier pancakes than many recipes. Could do with even more baking powder but need to be careful it doesn't overpower the taste.
2
Charlotte
Batter is too liquid so spreads too much in the pan. No depth to these pancakes and spongy consistency. Flavour definitely needs perking up too.
1
Hodah
Delicious. The best pancakes, so light and fluffy. I will definitely be cooking these again especially because I'll on a gluten free diet. I used lactose free milk too. Thank you for this delicious recipe.
5
Gemma
So fluffy taste so good on their own and with maple syrup
5
Chris
Great pancakes. I add a bit more sugar and keep mixing it to be the right consistency before cooking.
5
Natalie
We love these in our house and make them in preference to other standard pancakes. They always turn out light and fluffy. As mentioned in another review, we did find that the brand of GF flour used makes a difference to how these turn out/taste. Our best result was using Edmonds GF flour. The only suggestion I'd make is to have the egg at room temperature and slightly warm the milk (if using straight from the fridge) so that the coconut oil mixes well.