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    You are in: Home / Dairy-free / Delicious Gluten-Free, Dairy-Free, Egg-Free Pancakes Recipe
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    Delicious Gluten-Free, Dairy-Free, Egg-Free Pancakes

    Delicious Gluten-Free, Dairy-Free, Egg-Free Pancakes. Photo by keelay488

    1/1 Photo of Delicious Gluten-Free, Dairy-Free, Egg-Free Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    UmmBinat's Note:

    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 Bananas With Coconut Milk (Gluten Free) 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!

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    Serves: 2



    Units: US | Metric


    1. 1
      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.
    2. 2
      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.

    Ratings & Reviews:

    • on November 24, 2012


      These are 5 star in my book! These looked, felt, and tasted like regular pancakes. I made them egg free using ener-g egg replacer. I also substituted corn starch because I didn't have potato starch. I substituted xantham gum because I didn't have guar gum. I thought the 2 cups of liquid seemed a little much. I started with 1 cup of water, and then ended up adding another 1/2 cup of rice milk. These were excellent. Will definitely be making these again.

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    • on July 30, 2012


      I really liked these pancakes. I followed the recipe except instead of adding potato starch, I added cornstarch. (I didn't have the potato starch.). I also added some ground flax and chia seeds. I was afraid I would never be able to have anything gluten-free that tasted good. These were really good. The kids didn't even ask for syrup. Which is always a plus in my book.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2010


      Yes, definitely five stars! I used brown rice flour and substituted the potato starch with sweet rice flour, and I used egg iin it. Also I used honey instead of the brown sugar. They turned out wonderful. I had them with syrup made of a little honey, rose water and water - delicious! Thanks for posting! Made for Ramadan Tag 2010.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Delicious Gluten-Free, Dairy-Free, Egg-Free Pancakes

    Serving Size: 1 (426 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 669.3
    Calories from Fat 242
    Total Fat 26.9 g
    Saturated Fat 3.4 g
    Cholesterol 186.0 mg
    Sodium 1263.0 mg
    Total Carbohydrate 93.4 g
    Dietary Fiber 3.4 g
    Sugars 7.9 g
    Protein 12.8 g

    The following items or measurements are not included:

    tapioca flour

    guar gum

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