Delicious Soy Free Dairy Free Pancakes Recipes

DELICIOUS SOY-FREE & DAIRY-FREE PANCAKES

Delicious Soy-Free & Dairy-Free Pancakes image

Make and share this Delicious Soy-Free & Dairy-Free Pancakes recipe from Food.com.

Provided by chrislday

Categories Breakfast

Time 10m

Yield 18 Pancakes, 6 serving(s)

Number Of Ingredients 9

Ingredients

3 eggs
2 1/4 cups coconut milk
6 tablespoons canola oil
2 cups whole wheat flour
1/2 cup almond flour
1/2 cup unbleached white flour
3 tablespoons sugar
3 teaspoons baking powder
1 1/2 teaspoons salt

Steps:

Beat egg until fluffy.
Add coconut milk and canola oil.
Sift dry ingredients. Add and mix well.
Heat a heavy griddle or fry pan which is greased with coconut oil.
The pan is hot enough when a drop of water breaks into several smaller balls which "dance" around the pan.
Pour a small amount of batter (approximately ¼ cup) into pan and tip to spread out, or spread with a spoon.
When bubbles appear on surface and begin to break, turn over and cook the other side.

Nutrition Facts : Calories 525.9, Fat 35.6, SaturatedFat 18, Cholesterol 93, Sodium 810.5, Carbohydrate 46.1, Fiber 4.6, Sugar 6.6, Protein 11.2

DAIRY-FREE PANCAKES

Dairy-free pancakes image

Skip regular milk and replace it with coconut or hemp milk in these light pancakes suitable for people with dairy or lactose intolerance

Provided by Caroline Hire - Food writer

Categories Main course

Time 30m

Yield Makes 8 small pancakes

Number Of Ingredients 4

Ingredients

125g plain flour
1 egg
300ml hemp or coconut milk (see tip)
sunflower or rice bran oil , for frying

Steps:

Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
Heat a small, non-stick frying pan with a splash of oil. When hot, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture in between pancakes and adding more oil for frying as necessary. Pile the pancakes up between sheets of baking parchment or cook to order. Serve with the pancake filling of choice.

Nutrition Facts : Calories 90 calories, Fat 3.2 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 12.6 grams carbohydrates, Sugar 0.8 grams sugar, Fiber 0.7 grams fiber, Protein 2.3 grams protein

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

Ingredients

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

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