Ingredients
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1
-
3
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1/3
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1
-
1 1/2
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1/2
-
1/2
-
1/2
-
2
-
3
-
-
-
-
-
Directions
Delicious Gluten-Free, Dairy-Free, Egg-Free Pancakes,Definitely a five star recipe that’s base I found on another recipe site where it had many rave reviews. I fixed it to be dairy & corn free. DH and I give this 5 stars. This is excellent served with my Recipe #362340 using the maple syrup option or drop a few blueberries on top of each pancake before flipping. They are already delicious with pure maple alone. These work with variations such as a delicious incorporation of chopped or mashed banana, alcohol free vanilla and a dash of coconut milk to taste almost like banana fritters. Enjoy them whichever way you choose!,I have another GF/CF recipe that use, but it’s more involved. I tried this, but made a few changes. I was concerned about the large amount of water and eggs. So, I doubled the recipe, but used 3 eggs and 2 C water, sorghum flour, 4 T Sucanat, and coconut oil. They made 20 (3-inch) pancakes that everyone liked. Thanks for another easy GF/CF pancake recipe – I might try using rice milk instead of water next time too. UPDATE: I did this again, not knowing I had reviewed/made this before. I did all the recipe amounts, but used cashew milk and sweet rice flour, leaving out the sugar. They were quite thin, and REALLY soaked up whatever I fried it in. My first 3 were done in coconut oil, the rest in butter. I like the butter best.,I have another GF/CF recipe that use, but it’s more involved. I tried this, but made a few changes. I was concerned about the large amount of water and eggs. So, I doubled the recipe, but used 3 eggs and 2 C water, sorghum flour, 4 T Sucanat, and coconut oil. They made 20 (3-inch) pancakes that everyone liked. Thanks for another easy GF/CF pancake recipe – I might try using rice milk instead of water next time too. UPDATE: I did this again, not knowing I had reviewed/made this before. I did all the recipe amounts, but used cashew milk and sweet rice flour, leaving out the sugar. They were quite thin, and REALLY soaked up whatever I fried it in. My first 3 were done in coconut oil, the rest in butter. I like the butter best.
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Steps
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1
Done
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In a Bowl, Mix or Sift Together the Rice Flour, Tapioca Flour, Potato Starch, Sugar, Baking Powder, Baking Soda, Salt, and Guar Gum. Stir in Eggs, Water, and Oil or Apple Sauce Until Well Blended and Few Lumps Remain. |
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2
Done
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Heat a Large, Well-Oiled Skillet or Griddle Over Medium High Heat. Spoon Batter Onto Skillet and Cook Until Bubbles Begin to Form. Flip, and Continue Cooking Until Golden Brown on Bottom. Serve With Real Maple Syrup on Your Choice of Topping. |
