Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Original Pancake House - Rockville, Md

savvvyseller

Recommended Posts

savvvyseller Enthusiast
savvvyseller
Posted

It's been reported elsewhere that The Original Pancake House recently introduced gluten free pancakes, at least at locations in CA and CO. We ate this weekend at the location on Rockville Pike in Rockville, Maryland and can confirm that the restaurant is serving gluten free pancakes there. From memory, I believe they have plain, blueberry, strawberry, chocolate chip and banana varieties.

We also visited Noah's Pretzels down the road in Gaithersburg, Maryland for gluten free soft pretzels.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

Very cool.

blueeyedmanda Community Regular
blueeyedmanda
Posted

Agreed...very cool might be worth the road trip for me! I love pancakes!

Gemini Experienced
Gemini
Posted
It's been reported elsewhere that The Original Pancake House recently introduced gluten free pancakes, at least at locations in CA and CO. We ate this weekend at the location on Rockville Pike in Rockville, Maryland and can confirm that the restaurant is serving gluten free pancakes there. From memory, I believe they have plain, blueberry, strawberry, chocolate chip and banana varieties.

We also visited Noah's Pretzels down the road in Gaithersburg, Maryland for gluten free soft pretzels.

The only problem with that is most pancake houses are wall to wall gluten. Do they use a dedicated griddle to cook the gluten-free ones on? I would tend to doubt it.

I also wouldn't trust the knowledge level of anyone working in a pancake house, unless you are lucky enough to have either a gluten-free waitress or cook.

savvvyseller Enthusiast
savvvyseller
Posted
  • Author

The pancakes are cooked separately and they use different plates. Just posted this as an FYI - as always, use your own comfort level as a guide.

NWLAX36Mom Rookie
NWLAX36Mom
Posted

So how were the pancakes?

Where is the restaurant on Rockville Pike?

Have you been to Lilit Cafe in Bethesda - yum!

Thanks for the info.

Lockheed Apprentice
Lockheed
Posted

That's a good start. I hope they are yummy! I'll have to see if there is one of these locations anywhere near where we are traveling later this month.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


colorado Apprentice
colorado
Posted

I have been eating breakfast at the original pancake house in Greenwood Village Colorado since last fall when I found out they had Gluten Free pancakes. The locations in Colorado, well at least the one I visit, received their mix from Deby's Bakery, a local gluten-free bakery and restaurant.

Earlier this year they switched to Bob's Red Mill gluten-free pancake mix, which I am not a fan of. I make Pamela's all the time. Bob's is just too starchy tasting.

As for the Gluten risks, sure they are always an issue at any restaurant, even ones that offer gluten free options. Still, I tend to get a couple scrambled eggs, and the gluten-free pancakes and I seem to do just fine.

Granted, they do no special flagging other than putting a plastic marker in the pancakes. Meaning, I don't think they take any extra precautions with the other portions of your meal.

I don't go there as often as I used to since they switched mixes. Like I said, my experiences have been good, but yours could be different.

Dyan Rookie
Dyan
Posted

At least this is a start. I agree about Bob's mixes. I think their all purpose mix has too strong of bean flavor to it. But I do like the individual flours.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,752
    • Most Online (within 30 mins)
      7,748
    Alison A
    Newest Member
    Alison A
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      High blood test numbers - with scales. Any advice?

      By Scott Adams · Posted

      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.     
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      Gluten Free Daily Vitamins for Kids w/ Celiac

      By Sandi20 · Posted

      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...