Total Time
15mins
Prep 0 mins
Cook 15 mins

Came across this recipe over the internet, while looking for a wheat-free pancake recipe that did not use too many different flour. It is really good. made it using banana yogurt. It was a big hit at our house from the 3 year old to the 37 year old. This recipe works well cut in half.

Ingredients Nutrition

Directions

  1. Blend all ingredients until there are no lumps.
  2. Drop batter by spoon onto lightly greased griddle until 1 side bubbles.
  3. Flip pancakes and bake until golden brown.
Most Helpful

I tried these for my daughter who is wheat, egg, dairy and yeast free. I had to use egg replacer, soy yogurt and rice milk. The batter was super thick so I added more rice milk. It didn"t spoon very easily onto the pan but I thought it might thin out with heat...not so much. Could have been the many replacements but it wasn't so good.

cookingteacher January 29, 2011