Think you need wheat flour, eggs, and milk to make delicious pancakes? Think again! These allergy free pancakes are made without the top 8 allergens but still delicious!
Making allergy free pancakes is a weekend ritual at our house. My kids never seem to get tired of pancakes. Now that they've gotten older, they can even whip up a batch of these cakes on their own. A double batch 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!
Allergy friendly ingredients
Pancakes usually contain wheat flour, eggs, and milk but you can still make some pretty darn good pancakes without those ingredients! Following are the allergy free substitutes I use:
Wheat/gluten free flour- If you have a wheat allergy or gluten intolerance, you have lots of flour options! I used to mix my own but as the years have gone by more tasty, convenient, and economical options have become available at the regular grocery store. I like Bob's Red Mill Gluten Free All Purpose 1 to 1 Baking Flour. Use what is available to you and what you like.
Egg replacer - Powdered egg replacers contain ingredients that act as leaveners that help to create that fluffy texture we love in a pancake. They also contain binders that help hold baked goods together. I use both Bob's Red Mill and Ener-G Foods egg replacers in this recipe.
When making these pancakes, mix together all of the dry ingredients first and then add the oil, egg replacer + water mixture, and milk.
Adding the milk - We use 2 cups of soy milk for this recipe. When we use rice milk, the batter can get a little thin if we use 2 cups so we use closer to 1-½ cups. I recommend starting with 1 cup and then gradually adding the remaining cup, stirring frequently, to get the desired consistency. If the batter is too thin your pancakes will not get as thick and fluffy.
Make pancake mix ahead of time! 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! Note, I just add the egg replacer in with the dry ingredients and add a little extra milk if needed. They turn out really well!
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!
Allergy Free Pancakes
- 1-½ cups all purpose gluten free flour
- 2 tablespoons granulated sugar
- 1-½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon egg replacer such as Bob's Red Mill
- ¼ cup water
- 3 tablespoons canola oil, divided
- 2 cups dairy free milk I use oat or soy milk
- 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 milk substitute 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.
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