Gluten Free, Casein Free Copycat IHOP Pancakes

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat electric griddle to 375 degrees F.
  • Sift together dry ingredients into mixing bowl; set aside.
  • Stir rice milk and cider vinegar into a small bowl, set aside.
  • Beat eggs in large mixing bowl and add canola oil. Whisk in rice milk/vinegar mixture.
  • Whisk in flour mixture just until combined. Batter will be thin and lumpy, but don't overmix; otherwise the pancakes will be tough.
  • Using shortening or GFCF margarine, grease the preheated pancake griddle. Pour pancake batter by 1/4 cup onto hot griddle, leaving room for batter to spread and make turning easy.
  • When pancakes are full of bubbles and lightly browned on the bottom, turn and cook until evenly browned.
  • For variety, use 1 cup applesauce and 1-1/2 cups rice milk; add 2 teaspoons cinnamon and 1/2 teaspoon nutmeg.
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