Gluten Free, Casein Free Copycat IHOP Pancakes

Submitted by IrishEyes.NYC

"Oh, how we miss "the real deal," and how expensive the store-bought GFCF pancake mixes are! If you're not casein- or dairy-intolerant, you can use 3 cups buttermilk in place of the rice milk/vinegar combination for more authentic flavor and texture."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 8-10 pancakes
• Serves: 4

ingredients

• 1 3⁄4 cups brown rice flour
• 3⁄4 cup tapioca flour
• 1⁄2 cup sugar
• 4 teaspoons baking powder
• 1 1⁄2 teaspoons guar gum
• 1 teaspoon baking soda
• 2 1⁄2 cups rice milk, at room temperature
• 1⁄2 cup apple cider vinegar
• 2 eggs, at room temperature
• 4 teaspoons canola oil

directions

1. Preheat electric griddle to 375 degrees F.
2. Sift together dry ingredients into mixing bowl; set aside.
3. Stir rice milk and cider vinegar into a small bowl, set aside.
4. Beat eggs in large mixing bowl and add canola oil. Whisk in rice milk/vinegar mixture.
5. Whisk in flour mixture just until combined. Batter will be thin and lumpy, but don't overmix; otherwise the pancakes will be tough.
6. 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.
7. When pancakes are full of bubbles and lightly browned on the bottom, turn and cook until evenly browned.
8. For variety, use 1 cup applesauce and 1-1/2 cups rice milk; add 2 teaspoons cinnamon and 1/2 teaspoon nutmeg.