Contributed By: jplahall
FoodAllergyKitchen.com
Pancakes without wheat, soy, dairy, eggs
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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Meal Type: Breakfast & Brunch
Ingredients
1/2 cup Brown rice flour
1/2 cup Quinoa flour (or you may use 1 cup any flour)
2 tbsp. Tapioca flour
1/2 tsp Baking Powder
1/4 cup Sugar (or your own sweetner)
2 tbsp. Canola oil (or oil of choice)
1 Egg replacer (I use EnerG Egg replacer)
6 tbsp. Rice milk (or any other milk)
6 tbsp. Apple Juice (more if batter is too thick)
1 tsp Vanilla if desired
Cinnamon as desired
Preparation
1-Mix up all wet ingredients.
2-Add in all the dry ingredients mixing well to avoid lumps.
3-Cook on griddle or pan until both sides are brown.
Cook's Notes
These pancakes are a little dense, but I use heated strawberry jam as syrup and it helps moisten and lessen any strong flavor from the flours. My two year old loves these!
Nutrition Information