Delicious Gluten Free Dairy Free Egg Free Pancakes Food

GLUTEN-FREE VEGAN PANCAKES

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.

ALLERGY-FRIENDLY PANCAKES (GLUTEN FREE, DAIRY FREE, EGG FREE)

Steps:

• Place rice milk in a medium bowl and heat in the microwave until warm, about 90 seconds. Stir in flax meal and let sit.
• Meanwhile, in a small bowl combine the flours and starches, sugar, xanthan gum, baking soda, baking powder, cinnamon, and salt. Mix until thoroughly combined.
• To the rice milk mixture add the oil, vanilla and vinegar. Stir well.
• Heat up your pan on medium-high or griddle to 350 degrees. When it is hot (a drop of water placed on it sizzles), add a little oil and spread around.
• Add the dry mix to the wet and whip with the spoon to get most of the lumps out. Batter should be thick.
• Spoon the batter onto prepared pan (about 1/4 cup) and spread out with the back of the spoon. Flip over when bubbles form and the top starts to dry out. Cook the other side until golden brown.

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

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.

GLUTEN FREE PANCAKES

Steps:

• 1. In a vita-mix, combine eggs, agave and vanilla and blend on high until smooth.
• 2. Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter.
• 3. Let batter sit for 15-20 minutes to thicken up.
• 4. Warm grapeseed oil in a large skillet over medium heat.
• 5. Ladle pancake batter onto skillet.
• 6. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side.
• 7. Remove from heat to a plate.
• 8. Repeat process with remaining batter, adding more oil to skillet as needed.

DAIRY-FREE, EGG-FREE PANCAKES

Steps:

• Mix flour, sugar, baking powder, and salt together in a medium mixing bowl. Add the water and applesauce; mix well. Cook on a greased griddle or skillet. Flip when they start to bubble slightly on the top.

GLUTEN-FREE, DAIRY FREE, EGG FREE PANCAKES

Steps:

• Mix all dry ingredients first. Add oil and water, mix well. Use ladle to measure desired mixture into desired non-stick skillet. Cook as desired, flip and cook opposite side. Remove from heat. Use cooking spray to grease skillet with before cooking pancakes, or use 1 teaspoon butter to grease skillet, if desired for added flavor.

COLLEEN'S GLUTEN-FREE, DAIRY-FREE PANCAKES

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.