Allergy Free Pancakes
"This is a totally customizable batter guide to delicious pancake you can have even with food allergies!"Serves 2-3 | Prep Time 5minutes | Cook Time 6-10 minutes
Why I Love This Recipe
These pancakes are gluten, sugar free and vegan! You can use whatever gf flours and dairy free mills you prefer to match the needs you personally have, while never having to sacrifice the taste or simplicity of your weekend “quick breakfast”. Everyone, even people who eat regular pancakes, will approve!
Ingredients You'll Need
•1 cup mix of gluten free flours (I use 1/3 cup Sorghum flour, 1/3 cup oat flour and 1/3 cup amaranth. But any gf flours will work!)
• 1/8 cup starch (Tapioca, corn, arrowroot, etc.)
• 2 teaspoons Baking Powder
• 1 T Sweetener of choice
• 2 T oil of choice (make sure you melt it if using coconut oil)
• 1 cup Milk of choice (any Dairy free alternative will work, including water. Keep in mind, the thicker the milk, the thicker/fluffier the pancake)
•1/4 teaspoon Salt
*Optional add ins include chocolate chips (sugar, dairy, gluten free if required), blueberries, etc.*
Whisk all dry ingredients together
Mix in all wet ingredients (not including add ins) until smooth.
Fold in add ins if using.
Heat and grease your favorite griddle (or waffle iron works too!) over a med heat.
Scoop batter by 1/4 cup and let cook until bubbles appear and the under side looks browned nicely. Flip and repeat. (Make sure the heat does not get too high and cause them to burn before they are done!)