Delicious Gluten Free Dairy Free Egg Free Pancakes Food
GLUTEN-FREE VEGAN PANCAKES
Looking for a gluten-free pancakes recipe that is also free from dairy and eggs? Your allergies don't have to hold you back from gloriously fluffy pancakes!
Provided by MOMables.com
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 3 pancakes, Calories 208 calories, Sugar 10.8g, Sodium 178.1mg, Fat 1.2g, SaturatedFat 0.1g, Carbohydrate 45.7g, Fiber 2.7g, Protein 4.6g, Cholesterol 1.2mg
DELICIOUS GLUTEN-FREE, DAIRY-FREE, EGG-FREE PANCAKES
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
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
ALLERGY-FRIENDLY PANCAKES (GLUTEN FREE, DAIRY FREE, EGG FREE)
These fluffy pancakes passed the test with the gluten eaters in my family. I changed a recipe I had and am excited to share the results. They are not too sweet, and have a great rise to them. I hope you enjoy them as much as we have! Instead of the flours and starches listed, you could use a little less than 2 cups of your own gluten-free flour mix. If your mix has added xanthan gum, omit the gum in the recipe.
Provided by Pear n Ginger Girl
Categories Breakfast
Time 30m
Yield 10 5-inch pancakes, 4-5 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 384.2, Fat 21.3, SaturatedFat 2.7, Sodium 478.6, Carbohydrate 45.7, Fiber 4.9, Sugar 10.5, Protein 5.1
EASY GLUTEN FREE, DAIRY FREE, EGG FREE PANCAKES
Make and share this Easy Gluten Free, Dairy Free, Egg Free Pancakes recipe from Food.com.
Provided by GuavaJelli
Categories Breakfast
Time 12m
Yield 12 pancakes
Number Of Ingredients 6
Steps:
- 1. Spray cooking spray on skillet.
- 2. Heat on medium.
- 3. Mix all ingredients in one bowl.
- 4. Use 1/4 measuring cup to drop pancakes into skillet.
- 4. Fry pancakes until dry around the edges (about 5 minutes).
- 5. Flip and fry 2 minutes more until done.
- Note: You can substitute one mashed ripe banana for applesauce.
Nutrition Facts : Calories 35, Fat 2.6, SaturatedFat 0.3, Sodium 11.8, Carbohydrate 2.3, Fiber 0.2, Sugar 0.8, Protein 0.7
GLUTEN-FREE, DAIRY FREE, EGG FREE PANCAKES
I work at a camp, we are always having folks come to camp with different allergies. This recipe will accommodate three allergies. God put it on my heart and it works good, can also be used for making muffins, just add your choice of fruits. When making this recipe, be sure and sift all dry ingredients; and mix them first,, before adding liquid ingredients. Water measurements may vary, depending on consistency. If u prefer thicker pancakes, you may want to add less water. For thinner pancakes, may need to use more water.
Provided by nesa1600
Categories Breads
Time 15m
Yield 8-10 pancakes, 4-5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 450.1, Fat 4.8, SaturatedFat 0.8, Sodium 189.2, Carbohydrate 94.8, Fiber 3.4, Sugar 13.5, Protein 6
DAIRY-FREE, EGG-FREE PANCAKES
These pancakes are light, fluffy, and very delicious. You don't miss the egg or dairy at all! I have sent it to my friends, and several have tried it and given it both thumbs up. They cook very quickly, so do not leave them on the pan for too long or they will burn. You may double the recipe for more servings. Great for a quick, delicious breakfast!
Provided by Natural Girl
Categories Breakfast
Time 10m
Yield 6 medium pancakes, 2-3 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 316.4, Fat 0.6, SaturatedFat 0.1, Sodium 709, Carbohydrate 71.3, Fiber 1.9, Sugar 19, Protein 6.5
COLLEEN'S GLUTEN-FREE, DAIRY-FREE PANCAKES
Gluten-free, dairy-free pancakes. I created this recipe based on my old wheat-based one.
Provided by Collen Little
Categories Breakfast and Brunch Pancake Recipes
Time 15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 19.2 g, Cholesterol 46.5 mg, Fat 5.5 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 256.2 mg, Sugar 3.3 g
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