Breakfast Recipe/ Dairy Free/ Dessert/ Dinner/ Egg Free/ Gluten Free/ Lunch/ No added sugar/ Snack/ Wheat Free

Pancakes – Egg & Dairy Free

Pankcake Day is with us tomorrow and so I’m putting my frying pan flipping skills to the test by whipping up some dairy free, egg free and wheat free pancakes. In accordance with my new regime, I did some research to find out if I could make egg free pancake batter and to my joy I found the following recipe which I have tweaked to be fussy foodie friendly and will be putting to the test tomorrow:

 

 

Pancake Ingredients:

  • 1 cup rice flour
  • 1/2 teaspoon bicarb. of soda
  • 2 teaspooons baking powder
  • 1/4 teaspoon salt
  • 1 cup rice milk (plain or vanilla)
  • 1 1/2 tablespoons oil
  • 1 teaspoon vanilla extract

Pancake Recipe:

Sieve the flour, baking powder, bicarb. of soda and salt into a mixing bowl.

Add vanilla essence, oil and half the rice milk and whisk together.

Gradually add the rest of the rice milk until batter reaches a thick pouring consistency.

Heat the frying pan, add a drizzle of oil to the pan. Pour in a ladel of batter, moving the frying pan to ensure an even coating of batter across the base of the pan. Cook for a couple of minutes, loosen with a spatula then get flipping!

Cook your pancakes on each side then serve with your choice of filling, both savoury or sweet.

HAPPY PANCAKE DAY!

NOTE – this recipe was taken from http://mustfollowrecipes.blogspot.com/ and tweaked to be fussy foodie friendly.

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4 Comments

  • Reply
    Laura
    February 23, 2009 at 6:24 pm

    Mmmm, they sound good. I’ve got some buckwheat flour which I
    bought for making onion bhajis and haven’t used since. I have heard it is meant to be good for pancakes so perhaps I’ll give it a go.

  • Reply
    Miranda
    February 23, 2009 at 8:01 pm

    Buckwheat pancakes are amazing.. especially great with savoury e.g some bacon, goats cheese and asparagus!

  • Reply
    Claire
    February 24, 2009 at 8:43 pm

    Hello Fussy Foodies – so this recipe hasn’t worked for me which I’m really disappointed about :o( The mixture cooked into something almost like a scotch pancake but then crumbled as soon as I tried to get it out of the pan. I think it might be to do with the flour as rice and gluten free flour is known to be a lot drier than the normal plain flour. If anyone has come up with a successful egg free alternative, please please please let me know!!! Thanks, a pancake-less Claire.

  • Reply
    Miranda
    June 30, 2009 at 11:38 am

    Finally I have risen to the challenge – egg free pancakes

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