Gluten free, egg free, dairy free pancakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 135.6
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 179.5 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Gluten free, egg free, dairy free pancakes calories by ingredient


Introduction

Craving pancakes, but you can't eat eggs, gluten, dairy, or all of the above? Look no further!

The batter will seem runny, and will run a bit when you pour it (I use 1/4 cup scoops of batter in the frying pan or on the griddle), but the pancakes should turn out thin and light. Craving pancakes, but you can't eat eggs, gluten, dairy, or all of the above? Look no further!

The batter will seem runny, and will run a bit when you pour it (I use 1/4 cup scoops of batter in the frying pan or on the griddle), but the pancakes should turn out thin and light.
Number of Servings: 12

Ingredients

    3 tbsp flax meal
    2 tbsp cornstarch
    .5 cup tapioca starch/flour
    .5 cup (Sweet White) Sorghum Flour
    .5 cup oat flour
    .5 cup brown rice flour
    .5 tsp salt
    1 tsp Baking Powder
    .25 tsp Baking Soda
    2 tbsp Sugar
    1 cup Soy Milk
    .5 cup rice milk
    3 tbsp Vegetable Oil

Tips

Add blueberries to make them more delicious!

You can take out 1 tbsp flax meal and all the cornstarch, and add 2 eggs, if you can eat them.

You can substitute brown rise flour, sorghum, oat flour, or your favorite gluten free flour for any of these in the recipe. You can also substitute potato starch for the tapioca starch.

You can use milk instead of soy and rice milk, if you'd like.


Directions

Mix all ingredients until well blended (don't worry about over blending, since there is no gluten!).

I like to fry these in bacon grease, but cooking spray or butter would work just as well. Enjoy!

Serving Size: 12 pancakes (2-2.5 inch diameter)

Number of Servings: 12

Recipe submitted by SparkPeople user TAHLON.