Gluten Free, Dairy Free, Corn Free Pancakes
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MAKE IT SHINE!
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I'm gluten and corn intolerant, rice sensitive and ran out of milk one night when I really wanted pancakes.
- Ready In:
- 15mins
- Serves:
- Yields:
- Units:
1
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ingredients
- 1⁄3 cup bob's redmill all purpose gluten-free flour (mostly garbanzo bean flour)
- 1⁄3 cup brown rice flour
- 1⁄3 cup coconut flour
- 1⁄8 cup ground flax seeds
- 1⁄4 teaspoon baking powder
- 1 cup almond milk
- 1 egg
- 1 tablespoon sugar
- 1 dash salt
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additions include
- berries (not dairy free) (optional) or chocolate chips (not dairy free) (optional)
directions
- Mix the dry and wet ingredients separately.
- Combine together. Optional additions include berries, chocolate chips {but then it would not be purely dairy free}, banana etc.
- If the mixture is too thick, add more almond milk until the right consistency for pancake batter.
- Heat your pan over medium heat and add butter.
- Pour out the size pancakes you want to make.
- When the pancake starts to be done around the edges and is bubbling on top flip over.
- Serve hot with butter and your favorite syrup.
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"I'm gluten and corn intolerant, rice sensitive and ran out of milk one night when I really wanted pancakes."
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This should not even be called a recipe. I followed it to a 'T' and it's just mush. After cooking on the griddle for 30 minutes it's hot mush (yet still uncooked) with no shape and is nothing like a pancake. This was a waste of time and money.Reply
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I'm gluten and corn intolerant, rice sensitive and ran out of milk one night when I really wanted pancakes.
