Gluten Free,  Recipes

Hypo-allergenic Pancakes

As often happens, I find myself in the middle of the weekend and completely out of eggs. We wanted to make pancakes, but without eggs I needed a new recipe. I found this recipe for gluten-dairy-egg free pancakes. I had almost all of the ingredients so I thought I would try it. Here is my version of the recipe (with a few different ingredients)

1/4 cup tapioca flour

1 tablespoon cinnamon1/8 teaspoon nutmeg1 tablespoon olive oil2 teaspoons baking powder2 cups water1/4 cup brown sugar1 cup white rice flour1.5 cups brown rice flour

1 tsp almond extract

I mixed it all together and heated up our ceramic pan. As expected the first pancake was a little burnt on one side not quite done on the other. Takes at least one nearly ruined pancake to get the hang of a new batter.  After I got the hang of it they cooked up to be slightly heavier than normal pancake consistency. Fluffy enough to soak up fruit compote or syrup (which is the only reason anyone eats pancakes).

These were extremely easy to make. As an adult I can say the consistency is a little off, but I would make them again. I think kids will never notice the difference, but I don’t have kids, so I could be wrong. Since this is a camp recipe, it seems it is probably a kid pleaser.

It makes a pretty big batch of pancakes (~16) and we froze 8 of them for later in the week. I freeze mine in plastic containers with wax paper in between. We always eat ours within 2 weeks, so I can’t vouch for how well it works to leave the pancakes frozen for longer periods of time.

One Comment

  • Alvaryko

    oh nothing can beat the old sochol way of making pancake from the scratch. we used to make it before for our snacks. but as i got here in USA there are ready mix pancake and frozen ones too. they eat it not for snacks but for breakfast meal. bizarre huh? lol

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