Allergy Friendly Pancakes Gluten Free Dairy Free Egg Free Recipes

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ALLERGY-FRIENDLY PANCAKES (GLUTEN FREE, DAIRY FREE, EGG FREE)



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

These fluffy pancakes passed the test with the gluten eaters in my family. I changed a recipe I had and am excited to share the results. They are not too sweet, and have a great rise to them. I hope you enjoy them as much as we have! Instead of the flours and starches listed, you could use a little less than 2 cups of your own gluten-free flour mix. If your mix has added xanthan gum, omit the gum in the recipe.

Provided by Pear n Ginger Girl

Categories     Breakfast

Time 30m

Yield 10 5-inch pancakes, 4-5 serving(s)

Number Of Ingredients 15

1 3/4 cups rice milk
3 tablespoons ground flax seeds (flax meal)
1/3 cup oil (grapeseed oil is my favorite choice)
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1/2 cup millet flour (or brown rice flour)
1/2 cup sorghum flour
1/2 cup tapioca starch
1/3 cup potato starch (not potato flour)
3 tablespoons sugar
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1 tablespoon baking powder
1/4 teaspoon cinnamon or 1/4 teaspoon apple pie spice
1 dash salt

Steps:

  • 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.

Nutrition Facts : Calories 384.2, Fat 21.3, SaturatedFat 2.7, Sodium 478.6, Carbohydrate 45.7, Fiber 4.9, Sugar 10.5, Protein 5.1

GLUTEN-FREE, DAIRY FREE, EGG FREE PANCAKES



Gluten-Free, Dairy Free, Egg Free Pancakes image

I work at a camp, we are always having folks come to camp with different allergies. This recipe will accommodate three allergies. God put it on my heart and it works good, can also be used for making muffins, just add your choice of fruits. When making this recipe, be sure and sift all dry ingredients; and mix them first,, before adding liquid ingredients. Water measurements may vary, depending on consistency. If u prefer thicker pancakes, you may want to add less water. For thinner pancakes, may need to use more water.

Provided by nesa1600

Categories     Breads

Time 15m

Yield 8-10 pancakes, 4-5 serving(s)

Number Of Ingredients 8

1/4 cup tapioca flour
1 tablespoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon cooking oil
2 teaspoons baking powder
2 cups water
1/4 cup brown sugar
2 1/2 cups rice flour

Steps:

  • Mix all dry ingredients first. Add oil and water, mix well. Use ladle to measure desired mixture into desired non-stick skillet. Cook as desired, flip and cook opposite side. Remove from heat. Use cooking spray to grease skillet with before cooking pancakes, or use 1 teaspoon butter to grease skillet, if desired for added flavor.

Nutrition Facts : Calories 450.1, Fat 4.8, SaturatedFat 0.8, Sodium 189.2, Carbohydrate 94.8, Fiber 3.4, Sugar 13.5, Protein 6

EASY GLUTEN FREE, DAIRY FREE, EGG FREE PANCAKES



Easy Gluten Free, Dairy Free, Egg Free Pancakes image

Make and share this Easy Gluten Free, Dairy Free, Egg Free Pancakes recipe from Food.com.

Provided by GuavaJelli

Categories     Breakfast

Time 12m

Yield 12 pancakes

Number Of Ingredients 6

1 cup gluten-free flour, mix (I like the bisquick gluten free)
1 cup soymilk
1/4 cup applesauce
2 tablespoons vegetable oil
1/4 cup blueberries (chopped) (optional) or 1/4 cup strawberry (chopped) (optional)
1 teaspoon cinnamon (optional)

Steps:

  • 1. Spray cooking spray on skillet.
  • 2. Heat on medium.
  • 3. Mix all ingredients in one bowl.
  • 4. Use 1/4 measuring cup to drop pancakes into skillet.
  • 4. Fry pancakes until dry around the edges (about 5 minutes).
  • 5. Flip and fry 2 minutes more until done.
  • Note: You can substitute one mashed ripe banana for applesauce.

Nutrition Facts : Calories 35, Fat 2.6, SaturatedFat 0.3, Sodium 11.8, Carbohydrate 2.3, Fiber 0.2, Sugar 0.8, Protein 0.7

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