The whey is added for protein content, and it adds to the structure of the pancakes. Whey powder also absorbs liquid. If you omit the whey powder, you might try adding 1/4 cup of non-fat dry milk OR adding 1/4-1/2 cup of another gluten-free flour. Another trick is to add an egg white. The egg white provides structure and actually dries baked goods (and pancakes).~Jaydl@KAF

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