Gluten Free, Dairy Free, Corn Free Pancakes

"I'm gluten and corn intolerant, rice sensitive and ran out of milk one night when I really wanted pancakes."
 
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photo by a food.com user photo by a food.com user
Ready In:
15mins
Ingredients:
10
Yields:
6 pancakes
Serves:
2
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ingredients

  • 13 cup bob's redmill all purpose gluten-free flour (mostly garbanzo bean flour)
  • 13 cup brown rice flour
  • 13 cup coconut flour
  • 18 cup ground flax seeds
  • 14 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)
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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.

Questions & Replies

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Reviews

  1. This should not even be called a recipe. I followed it to a 'T' and it's just mush. After cooking on the griddle for 30 minutes it's hot mush (yet still uncooked) with no shape and is nothing like a pancake. This was a waste of time and money.
     
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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> <p><a style=height: 20px; width: 40px; position: absolute; opacity: 0.85; z-index: 8675309; display: none; cursor: pointer; border: medium none; background-image: url(&quot;data; href=http://www.pinterest.com/pin/create/extension/></a></p>
 
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