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Karen's Non-Gummy Pancakes
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Avg. rating 4 from 16 votes.
Recipe Created By: Karen Eck
1 1/2 cups flour (see gluten-free option below)
1 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1 egg, beaten or replacement (see options below)
2 Tbsp vegetable oil
1 1/2 cups milk or dairy-free milk alternative
In a large bowl, combine dry ingredients.
In a medium bowl, mix wet ingredients.
Add wet ingredients to dry ingredients, stirring til smooth.
If you want thinner or thicker pancakes, adjust the amount of milk or milk alternatives.
Grease and heat pan to 380F, or until a drop of water dances on it.
Add batter by spoonfuls, flipping when bubbles appear and edges of pancake appear dry.
With milk or egg substitutes, the pancakes will be less fluffy, but they still taste good.
Both rice milk and DariFree work as milk subs.
To replace the eggs, I use the equivalent of two eggs here:
- 2 Tbsp white vinegar + 2 Tbsp water + 2 tsp baking powder
- 3 Tbsp oil + 3 Tbsp water + 2 tsp baking powder
To make wheat and gluten free, use Xavier's Flour Mix
Wheat Germ Pancakes: add 1/2 cup wheat germ plus 1/4 cup more milk to the batter.
This recipe may not be able to be made free of all possible allergen at the same time.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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