gluten free pancakes
Allergy Free Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

These pancakes are free of dairy, egg, wheat/gluten, soy, peanuts, tree nuts, fish, and shellfish. This recipe makes great waffles, too!

Course: Breakfast
Cuisine: American
Servings: 12 pancakes
Calories: 115 kcal
Author: Kristi
  • 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
  • 2 cups rice milk
  1. 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.

  2. 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.

Recipe Notes


Nutrition Facts: Serving size: 1 pancake, calories: 113, total fat: 3 grams, saturated fat: 0 g, cholesterol: 0 mg, sodium: 340 mg, total carbs: 21, fiber: 1 g, sugar: 5 g, protein: 2 g