Making allergy free pancakes is a weekend ritual at our house. As long as you're going to the work of putting all of the ingredients into the bowl, why not double the recipe and freeze the leftovers? Breakfast for the week is served!
My kids never get tired of pancakes. If I make a double batch, it usually doesn't last until the next Saturday morning rolls around! I have experimented with this recipe using different flours and egg replacers. This is the most updated recipe that gets the best reviews at my house!
Now that my kids have gotten older, even they can whip of a batch of these cakes. Now, they can make a pretty good pancake but my husband, who is generally not the cook at our house, makes the best pancakes hands down. I suppose one could argue it's because he always cleans up the dishes without any help from me but, that's part of the whole deal, right?
I used to buy a commercial gluten-free pancake mix for the convenience factor, especially when camping. 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 upfront). Just add oil and "safe" milk and you're ready to make some flapjacks!
Here are a couple of the special ingredients we use to make these (affiliate links):
Bob's Red Mill Gluten Free All Purpose Flour
Allergy Free Pancakes
- 1.5 cups all purpose gluten free flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon Ener-G Foods Egg Replacer
- 1/4 cup water
- 3 tablespoons canola oil, divided
- 1-2 cups rice milk Start with 1 cup and add additional to correct consistency
- Combine the flour, sugar, baking powder, baking soda, and salt 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, 2 tablespoons canola oil, and rice milk to the flour mixture. Mix well.
- Heat canola oil on a griddle or skillet over medium-low 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.