Delicious Gluten-Free, Dairy-Free, Egg-Free Pancakes

READY IN: 35mins
Recipe by UmmBinat

Definitely a five star recipe that's base I found on another recipe site where it had many rave reviews. I fixed it to be dairy & corn free. DH and I give this 5 stars. This is excellent served with my Bananas With Coconut Milk (Gluten Free) using the maple syrup option or drop a few blueberries on top of each pancake before flipping. They are already delicious with pure maple alone. These work with variations such as a delicious incorporation of chopped or mashed banana, alcohol free vanilla and a dash of coconut milk to taste almost like banana fritters. Enjoy them whichever way you choose!

Top Review by anozira86

These are 5 star in my book! These looked, felt, and tasted like regular pancakes. I made them egg free using ener-g egg replacer. I also substituted corn starch because I didn't have potato starch. I substituted xantham gum because I didn't have guar gum. I thought the 2 cups of liquid seemed a little much. I started with 1 cup of water, and then ended up adding another 1/2 cup of rice milk. These were excellent. Will definitely be making these again.

Ingredients Nutrition


  1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, sugar, baking powder, baking soda, salt, and guar gum. Stir in eggs, water, and oil or apple sauce until well blended and few lumps remain.
  2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve with real maple syrup on your choice of topping.

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