Gluten Free Casein Free Copycat Ihop Pancakes Recipes

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GLUTEN FREE, CASEIN FREE COPYCAT IHOP PANCAKES



Gluten Free, Casein Free Copycat IHOP Pancakes image

Oh, how we miss "the real deal," and how expensive the store-bought GFCF pancake mixes are! If you're not casein- or dairy-intolerant, you can use 3 cups buttermilk in place of the rice milk/vinegar combination for more authentic flavor and texture.

Provided by IrishEyes.NYC

Categories     Breakfast

Time 30m

Yield 8-10 pancakes, 4 serving(s)

Number Of Ingredients 10

1 3/4 cups brown rice flour
3/4 cup tapioca flour
1/2 cup sugar
4 teaspoons baking powder
1 1/2 teaspoons guar gum
1 teaspoon baking soda
2 1/2 cups rice milk, at room temperature
1/2 cup apple cider vinegar
2 eggs, at room temperature
4 teaspoons canola oil

Steps:

  • Preheat electric griddle to 375 degrees F.
  • Sift together dry ingredients into mixing bowl; set aside.
  • Stir rice milk and cider vinegar into a small bowl, set aside.
  • Beat eggs in large mixing bowl and add canola oil. Whisk in rice milk/vinegar mixture.
  • Whisk in flour mixture just until combined. Batter will be thin and lumpy, but don't overmix; otherwise the pancakes will be tough.
  • Using shortening or GFCF margarine, grease the preheated pancake griddle. Pour pancake batter by 1/4 cup onto hot griddle, leaving room for batter to spread and make turning easy.
  • When pancakes are full of bubbles and lightly browned on the bottom, turn and cook until evenly browned.
  • For variety, use 1 cup applesauce and 1-1/2 cups rice milk; add 2 teaspoons cinnamon and 1/2 teaspoon nutmeg.

Nutrition Facts : Calories 431.8, Fat 8.8, SaturatedFat 1.5, Cholesterol 93, Sodium 720.5, Carbohydrate 79.4, Fiber 3.2, Sugar 25.8, Protein 8.1

COPYCAT IHOP PANCAKES



Copycat Ihop Pancakes image

Make and share this Copycat Ihop Pancakes recipe from Food.com.

Provided by Elaniemay

Categories     Breakfast

Time 15m

Yield 8-10 pancakes, 4 serving(s)

Number Of Ingredients 8

1 1/4 cups flour
1 egg
1/4 cup sugar
1 1/4 cups buttermilk
1/4 cup oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon vanilla

Steps:

  • Mix all in blender. Let sit 1 or 2 minute.
  • In a preheated non stick skillet pour 1/3 cup of batter.
  • Cook over med. until surface bubbles.
  • Flip and cook until underside is golden brown.

COPYCAT IHOP HARVEST GRAIN & NUT PANCAKES



Copycat IHOP Harvest Grain & Nut Pancakes image

Make and share this Copycat IHOP Harvest Grain & Nut Pancakes recipe from Food.com.

Provided by JustaQT

Categories     Breakfast

Time 10m

Yield 4-8 serving(s)

Number Of Ingredients 11

3/4 cup Quaker Oats
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 egg
1/4 cup sugar
3 tablespoons finely chopped blanched almonds
3 tablespoons chopped walnuts

Steps:

  • Lightly oil a skillet or griddle, and preheat it to medium heat.
  • Grind the oats in a blender or food processor until fine, like flour.
  • Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
  • In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
  • Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
  • Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

Nutrition Facts : Calories 432.7, Fat 24.2, SaturatedFat 3.5, Cholesterol 50.2, Sodium 1127.8, Carbohydrate 45.7, Fiber 5, Sugar 17.6, Protein 11.8

IHOP BUTTERMILK PANCAKES



Ihop Buttermilk Pancakes image

I got this recipe years ago from CopyKat Creations website. These are the only pancakes made in my house. They are fabulous. NOTE: I do use the extra buttermilk for a thinner batter. These are light and fluffy.

Provided by children from A to Z

Categories     Breakfast

Time 30m

Yield 9 4-5inch pancakes

Number Of Ingredients 8

1 1/4 cups flour
1 1/2 teaspoons baking powder
2 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 cup vegetable oil
1 egg, beaten slightly
1 1/2 cups buttermilk (1/8-1/4 c. more if needed to keep batter thinner)

Steps:

  • Place first 5 ingredients into a bowl, add buttermilk, oil and egg.
  • With a spoon mix all ingredients and beat until smooth.
  • Spray a griddle for frying pan with nonstick spray.
  • Heat pan or griddle to medium low heat.
  • Fry pancakes until small bubbles show on top before flipping pancakes.
  • If batter is too thick add a little more buttermilk.

Nutrition Facts : Calories 119.1, Fat 4.1, SaturatedFat 0.8, Cholesterol 22.3, Sodium 310.8, Carbohydrate 16.6, Fiber 0.5, Sugar 3.2, Protein 3.8

IHOP PANCAKES- COPYCAT



IHOP Pancakes- Copycat image

This recipe can be modified with whole wheat flour, fruit, or however you like your IHOP pancakes. Even make a Funny Face chocolat chip pancake for the kids

Provided by SJG3483

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 cups milk
1/4 cup vegetable oil
1/4 cup sugar
1 egg
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda

Steps:

  • Preheat a skillet over medium heat.
  • Put all ingredients in a bowl and combine(mix) until smooth.
  • Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
  • When the edges appear to harden, flip the pancakes (they should be light brown.).

Nutrition Facts : Calories 350.1, Fat 17.9, SaturatedFat 3.9, Cholesterol 57.2, Sodium 506.7, Carbohydrate 40.4, Fiber 0.8, Sugar 12.6, Protein 7.3

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