Allergen Free Pancakes

  • 2 Cups flour-[I used 1 cup Coconut flour, 1/2 cup each White rice flour and sweet rice flour]
  • 1/4 Cup Tapioca Starch
  • 2 TBS Cane sugar
  • 2 tsp Baking powder [corn free-mix 2-1 ratio Crm of tartar and baking soda]
  • 1 tsp Baking soda
  • 1 tsp salt -[corn free-use sea salt]
  • 2 Cups Milk Alternative-[Rice/Coconut/Soy]
  • 2 tsp lemon juice
  • 1/4 Cup Oil [I used Safflower]
  • 2 tsp Vanilla extract
  • 1+ tsp Cinnamon
  • 1/4 cup lemonade
You may need to add a splash more lemonade or Milk to get less thick consistency [I added a few splashes]- Combine all ingredients in bowl and mix well.  Heat skillet over med-hi heat, grease pan with ‘safe’ oil- [corn/safflower/canola] Spoon batter onto pan-cook until golden then flip and remove to plate. You may make large batches and cool thoroughly on cooling rack then freeze – To reheat microwave for 30 sec-1 minute.  This recipe would adapt well to any added fruit of your choice.  Corn free/dairy free/nut free/soy free/egg free/gluten-free/wheat free.
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