Pancakes- Top 8 Allergy Free
I am not allergic to eggs, but for many years my wife excluded eggs from her diet due to an inconclusive allergy test. Long story short she is not allergic to eggs either, but I created this recipe to give her one more breakfast option during her egg-free period. This recipe is also a slam dunk on mornings when you wake up and realize you’re all out of eggs. We’ll use a 50-50 blend of an all purpose gluten free flour blend and the naturally gluten free Buckwheat flour. Buckwheat adds a rich toasty flavor due to its high content of the flavonoid Rutin. This recipe is top 8 allergy free, and a short stack of these pancakes is sure to satisfy.
Working Around your Allergies
This recipe is already free of the top 8 allergens. Your starches can be interchanged with others if you need starch sourced from something other than corn. Potato starch, Tapioca starch, and Corn starch can all be used interchangeably. Remember to make each recipe your own!
Ingredients:
37 g White Rice Flour
37 g Brown Rice Flour
18 g Corn Starch
18 g Tapioca Starch
8 g Amaranth Flour
4 g Xanthan Gum
-or-
¾ Cup All Purpose Gluten Free Flour
¾ Cup Buckwheat Flour
¼ Teaspoon Baking Soda
1 Teaspoon Baking Powder
1½ Cups Rice Milk
2 Teaspoons Apple Cider Vinegar
1 Teaspoon Vanilla Extract
1 Tablespoon Avocado Oil
2 Tablespoons Sugar
¼ Teaspoon Cinnamon
Instructions:
Start by mixing the rice milk, vanilla extract, apple cider vinegar, and avocado oil in a large mixing bowl. Next, sift the gluten free flour, buckwheat flour, baking soda, baking powder, sugar and cinnamon into the bowl and stir thoroughly to combine. The batter should have no clumps and should be a thick but still pourable consistency. Scoop approximately ½ cup of batter and pour onto a hot and oiled skillet. When the edges of the pancake appear cooked it is time to flip. The second side will cook slightly faster. Stack on a plate when finished, serve with syrup, jelly, or jam.
Tips:
- Always sift your flour! This is critical in so many recipes. Flour works best when the clumps are broken up and the components are evenly mixed. Flour without chaff is also a plus, and sifting alleviates all three issues in one single action.
Allergy Free Pancakes
Ingredients
- ¾ cup All Purpose Gluten Free Flour
- ¾ cup Buckwheat Flour
- ¼ tsp Baking Soda
- 1 tsp Baking Powder
- 1 ½ cups Rice Milk
- 2 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1 tbsp Avocado Oil or other neutral oil
- 2 tbsp Sugar
- ¼ tsp Cinnamon
Instructions
- Mix the 1 ½ cups Rice Milk, 1 tsp Vanilla Extract, 2 tsp Apple Cider Vinegar, and 1 tbsp Avocado Oil in a large mixing bowl.
- Sift the ¾ cup All Purpose Gluten Free Flour, ¾ cup Buckwheat Flour, ¼ tsp Baking Soda, 1 tsp Baking Powder, 2 tbsp Sugar, and ¼ tsp Cinnamon into the wet ingredients and whisk until combined. The batter should be a thick but still pourable consistency with no lumps.
- Scoop approximately ½ cup of batter and pour onto a hot and oiled skillet. When the edges of the pancake appear cooked flip and continue cooking on the other side. Remove from heat when cooked through. Continue this process until all the batter is used.
- Serve pancakes with syrup, or jam and enjoy!