Gluten Free, Dairy Free, Corn Free Pancakes
- Ready In:
- 15mins
- Ingredients:
- 10
- Yields:
-
6 pancakes
- Serves:
- 2
ingredients
- 1⁄3 cup bob's redmill all purpose gluten-free flour (mostly garbanzo bean flour)
- 1⁄3 cup brown rice flour
- 1⁄3 cup coconut flour
- 1⁄8 cup ground flax seeds
- 1⁄4 teaspoon baking powder
- 1 cup almond milk
- 1 egg
- 1 tablespoon sugar
- 1 dash salt
-
additions include
- berries (not dairy free) (optional) or chocolate chips (not dairy free) (optional)
directions
- Mix the dry and wet ingredients separately.
- Combine together. Optional additions include berries, chocolate chips {but then it would not be purely dairy free}, banana etc.
- If the mixture is too thick, add more almond milk until the right consistency for pancake batter.
- Heat your pan over medium heat and add butter.
- Pour out the size pancakes you want to make.
- When the pancake starts to be done around the edges and is bubbling on top flip over.
- Serve hot with butter and your favorite syrup.
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RECIPE SUBMITTED BY
<p>After 7 years pioneering a rescue home in S Sudan, my health crashed and I found out I have massive food intolerance issues. So now I am learning how to eat clean, right for my type and allergy free.</p>
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