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Gluten Free, Dairy Free, Corn Free Pancakes

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:

ingredients

  • 13 cup bob's redmill all purpose gluten-free flour (mostly garbanzo bean flour)
  • 13 cup brown rice flour
  • 13 cup coconut flour
  • 18 cup ground flax seeds
  • 14 teaspoon baking powder
  • 1 cup almond milk
  • 1 egg
  • 1 tablespoon sugar
  • 1 dash salt
  • 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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  1. brad.bernhardt
    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
  2. theunpavedroad
    I'm gluten and corn intolerant, rice sensitive and ran out of milk one night when I really wanted pancakes.
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