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    You are in: Home / Recipes / Gluten-Free, Dairy Free, Egg Free Pancakes Recipe
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    Gluten-Free, Dairy Free, Egg Free Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    nesa1600's Note:

    I work at a camp, we are always having folks come to camp with different allergies. This recipe will accommodate three allergies. God put it on my heart and it works good, can also be used for making muffins, just add your choice of fruits. When making this recipe, be sure and sift all dry ingredients; and mix them first,, before adding liquid ingredients. Water measurements may vary, depending on consistency. If u prefer thicker pancakes, you may want to add less water. For thinner pancakes, may need to use more water.

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    Serves: 4-5



    Units: US | Metric


    1. 1
      Mix all dry ingredients first. Add oil and water, mix well. Use ladle to measure desired mixture into desired non-stick skillet. Cook as desired, flip and cook opposite side. Remove from heat. Use cooking spray to grease skillet with before cooking pancakes, or use 1 teaspoon butter to grease skillet, if desired for added flavor.

    Ratings & Reviews:


    Nutritional Facts for Gluten-Free, Dairy Free, Egg Free Pancakes

    Serving Size: 1 (191 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 450.1
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 189.1 mg
    Total Carbohydrate 94.7 g
    Dietary Fiber 3.4 g
    Sugars 13.5 g
    Protein 5.9 g

    The following items or measurements are not included:

    tapioca flour

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