Making allergy free pancakes is a weekend ritual at our house. As long as I'm going to the work of putting all of the ingredients into the bowl, I usually just double the recipe and freeze the leftovers for breakfasts throughout the week.
My kids never get tired of them. In fact, usually we run out before another Saturday morning rolls around!
I have experimented with this recipe so it has evolved over the years. I think this is the best version so far!
I used to buy commercial gluten free pancake mix for the convenience factor.
But then I realized that I could throw all of these ingredients together in a resealable bag which is pretty much the same thing. It's ready to go when you need it (but does take a little work up front). Just add oil and water and you're ready to make some flap jacks!
tablespoons granulated sugar
1) Combine the rice flours, potato starch, potato milk powder, tapioca starch, sugar, baking powder, baking soda, salt and xanthan gum in a medium sized mixing bowl. In a small bowl, whisk the Ener-G Foods Egg Replacer and warm water together until fluffy. Add egg replacer and water mixture, canola oil and water to the flour mixture. Mix well.
2) Heat canola oil on a griddle or skillet over medium heat. Pour batter onto griddle and cook until bubbles stop forming and edges become firm. Flip pancake and cook for a couple of minutes longer. Remove from griddle. Repeat until batter is gone.
Makes about 12 pancakes.