Gluten Free Dairy Free Egg Free Pancakes Recipes

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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



Delicious Gluten-Free, Dairy-Free, Egg-Free Pancakes image

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

1 cup rice flour (brown or white or mix of both)
3 tablespoons tapioca flour
1/3 cup potato starch
1 tablespoon brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon guar gum
2 eggs (May egg replacer to be egg free)
3 tablespoons canola oil (I use a bit of both) or 3 tablespoons applesauce (I use a bit of both)
2 cups water
maple syrup, for serving
blueberries, a handful of (optional to add before flipping cakes)

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



Gluten-Free, Dairy Free, Egg Free Pancakes image

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

1/4 cup tapioca flour
1 tablespoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon cooking oil
2 teaspoons baking powder
2 cups water
1/4 cup brown sugar
2 1/2 cups rice flour

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



Easy Gluten Free, Dairy Free, Egg Free Pancakes image

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

1 cup gluten-free flour, mix (I like the bisquick gluten free)
1 cup soymilk
1/4 cup applesauce
2 tablespoons vegetable oil
1/4 cup blueberries (chopped) (optional) or 1/4 cup strawberry (chopped) (optional)
1 teaspoon cinnamon (optional)

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