Allergy-Friendly Pancakes (Gluten Free, Dairy Free, Egg Free)
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
10 5-inch pancakes
- Serves:
- 4-5
ingredients
- 414.03 ml rice milk
- 44.37 ml ground flax seeds (flax meal)
- 78.78 ml oil (grapeseed oil is my favorite choice)
- 4.92 ml vanilla extract
- 14.79 ml apple cider vinegar
- 118.29 ml millet flour (or brown rice flour)
- 118.29 ml sorghum flour
- 118.29 ml tapioca starch
- 78.78 ml potato starch (not potato flour)
- 44.37 ml sugar
- 3.69 ml xanthan gum
- 2.46 ml baking soda
- 14.79 ml baking powder
- 1.23 ml cinnamon or 1.23 ml apple pie spice
- 0.25 ml salt
directions
- Place rice milk in a medium bowl and heat in the microwave until warm, about 90 seconds. Stir in flax meal and let sit.
- Meanwhile, in a small bowl combine the flours and starches, sugar, xanthan gum, baking soda, baking powder, cinnamon, and salt. Mix until thoroughly combined.
- To the rice milk mixture add the oil, vanilla and vinegar. Stir well.
- Heat up your pan on medium-high or griddle to 350 degrees. When it is hot (a drop of water placed on it sizzles), add a little oil and spread around.
- Add the dry mix to the wet and whip with the spoon to get most of the lumps out. Batter should be thick.
- Spoon the batter onto prepared pan (about 1/4 cup) and spread out with the back of the spoon. Flip over when bubbles form and the top starts to dry out. Cook the other side until golden brown.
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