Allergy-Friendly Pancakes (Gluten Free, Dairy Free, Egg Free)

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READY IN: 30mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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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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