Delicious Gluten Free Dairy Free Egg Free Pancakes Recipes

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GLUTEN-FREE VEGAN PANCAKES



Gluten-Free Vegan Pancakes image

Looking for a gluten-free pancakes recipe that is also free from dairy and eggs? Your allergies don't have to hold you back from gloriously fluffy pancakes!

Provided by MOMables.com

Number Of Ingredients 9

1 cup gluten-free all-purpose flour
1 tablespoon ground flaxseed (flax meal)
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 tablespoons maple syrup (or sugar or honey)
1 teaspoon vanilla
1/4 cup unsweetened applesauce
1 cup milk (or nondairy substitute)

Steps:

  • Grease a griddle, and preheat over medium heat. (Or you can use a pan on your stovetop.)
  • In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
  • In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk. Slowly mix half of the liquid into the dry ingredients, stirring continuously, and the rest 1/4 cup at a time to avoid a runny batter. Mix until you get the lumps out of the batter.
  • On your griddle, begin to cook the pancakes, using about 1/4 cup of the batter for each one.
  • Cook for 1 to 2 minutes, until they start to bubble around the edges and flip. Cook for another 1 to 2 minutes. Remove from the griddle, and serve.

Nutrition Facts : ServingSize 3 pancakes, Calories 208 calories, Sugar 10.8g, Sodium 178.1mg, Fat 1.2g, SaturatedFat 0.1g, Carbohydrate 45.7g, Fiber 2.7g, Protein 4.6g, Cholesterol 1.2mg

DELICIOUS GLUTEN-FREE, DAIRY-FREE, EGG-FREE PANCAKES



Delicious Gluten-Free, Dairy-Free, Egg-Free Pancakes image

Definitely a five star recipe that's base I found on another recipe site http://allrecipes.com where it had many rave reviews. I fixed it to be dairy & corn free. DH and I give this 5 stars. This is excellent served with my Recipe #362340 using the maple syrup option or drop a few blueberries on top of each pancake before flipping. They are already delicious with pure maple alone. These work with variations such as a delicious incorporation of chopped or mashed banana, alcohol free vanilla and a dash of coconut milk to taste almost like banana fritters. Enjoy them whichever way you choose!

Provided by UmmBinat

Categories     Breakfast

Time 35m

Yield 6 Pancakes, 2 serving(s)

Number Of Ingredients 13

1 cup rice flour (brown or white or mix of both)
3 tablespoons tapioca flour
1/3 cup potato starch
1 tablespoon brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon guar gum
2 eggs (May egg replacer to be egg free)
3 tablespoons canola oil (I use a bit of both) or 3 tablespoons applesauce (I use a bit of both)
2 cups water
maple syrup, for serving
blueberries, a handful of (optional to add before flipping cakes)

Steps:

  • In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, sugar, baking powder, baking soda, salt, and guar gum. Stir in eggs, water, and oil or apple sauce until well blended and few lumps remain.
  • Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve with real maple syrup on your choice of topping.

Nutrition Facts : Calories 669.4, Fat 27, SaturatedFat 3.4, Cholesterol 186, Sodium 1263, Carbohydrate 93.4, Fiber 3.5, Sugar 7.9, Protein 12.8

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

COLLEEN'S GLUTEN-FREE, DAIRY-FREE PANCAKES



Colleen's Gluten-Free, Dairy-Free Pancakes image

Gluten-free, dairy-free pancakes. I created this recipe based on my old wheat-based one.

Provided by Collen Little

Categories     Breakfast and Brunch     Pancake Recipes

Time 15m

Yield 8

Number Of Ingredients 11

1 cup gluten-free all-purpose baking mix (such as Cloud 9 Specialty Bakery™)
¼ cup cornstarch
1 tablespoon white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup almond milk (such as Silk®)
2 large eggs
2 tablespoons coconut oil, melted
2 teaspoons vanilla extract
1 teaspoon lemon juice
coconut oil no-stick cooking spray

Steps:

  • Combine gluten-free flour, cornstarch, sugar, baking soda, and baking powder in a large bowl. Add almond milk, eggs, coconut oil, vanilla extract, and lemon juice; stir until batter is well combined.
  • Spray a griddle lightly with coconut oil; heat over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 19.2 g, Cholesterol 46.5 mg, Fat 5.5 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 256.2 mg, Sugar 3.3 g

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