Gluten Free Casein Free Copycat Ihop Pancakes Recipes

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FLUFFY GLUTEN-FREE PANCAKES



Fluffy Gluten-Free Pancakes image

These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.

Provided by Fioa

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 8

1 cup all-purpose gluten-free flour
½ teaspoon gluten-free baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
½ cup cold milk, or more as needed

Steps:

  • Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
  • Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
  • Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. 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 90.4 calories, Carbohydrate 13.5 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 190.9 mg, Sugar 1.4 g

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

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