It is Food Allergy Awareness Week 12-18 May so I thought I would share this versatile recipe for these gluten, dairy and egg free pancakes. Pancakes are a favourite breakfast/brunch treat of ours, especially during the school holidays and on long weekends. It’s taken a while to find a good dairy, egg, wheat and nut free recipe and now we’ve found one, it’s getting regular use.

If you don’t have coconut flour, don’t panic, you can leave it out. Coconut flour is quite absorbent, so you’ll need a little less liquid if you’re not using it. Just add the liquid little by little until you have a nice smooth batter and let it rest for ten minutes before using.

Gluten, dairy and egg free pancakes

Thanks to a brilliant suggestion from a mum on the Allergy Support NZ page  I’ve just started making these gluten, dairy and egg free pancakes in the oven too. To do this, pour heaped spoonful’s of the mix into a greased 12 cup muffin pan. Bake at 180 degrees for around 10-12 minutes or until they are springy and starting to pull away at the edges.

On Anzac weekend I made this mix into little pikelets in the oven for the kids, while cooking larger ones on the stove tops for us “bigger kids”. Both were served with stewed boysenberries (the last of our last season’s ‘Pick your Own’ stash from the freezer) and sliced banana. You could also add a dollop of whipped coconut cream.

For a bit of fun, swap the blueberries for dairy

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free chocolate chips or omit them altogether and create different gluten, dairy and egg free pancakes or pikelet shapes with the batter. You can find silicone pancake rings, like these ones below, in all sorts of shapes and sizes at home ware stores, Nood and Spotlight.

Want more gluten free recipes? Check out some of our other posts gluten free banana pancakes or, flourless peanut butter banana cookies or these gluten free zuchini fritters – breakfast.

Munch mum Rebecca Oliver our Allergy specialist.

Banana and Blueberry Pancakes
 
Prep time
Cook time
Total time
 
These pancakes are gluten, dairy and egg free!
Ingredients
  • 1 cup rice or soy milk
  • 1 teaspoon apple cider vinegar
  • ¼ cup oil (use a lightly flavoured oil like olive or rice bran. Alternatively use melted coconut oil)
  • 1 large banana (or 2 small bananas)
  • 1 cup rice flour
  • 2 tablespoons of tapioca starch
  • 2 tablespoons of coconut flour
  • 1 teaspoon GF baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon sugar (optional)
  • Pinch of salt
  • ½ cup frozen blueberries
Instructions
  1. Whisk your milk alternative, apple cider vinegar and oil together in a small bowl and set aside for ten minutes.
  2. Combine the rest of the ingredients, except the blueberries, in a medium sized mixing bowl
  3. Add the milk, vinegar and oil mix to the dry ingredients and blitz with a stick blender until smooth.
  4. Rinse the frozen blueberries in warm water, drain and add to the pancake mix. Stir gently to combine
  5. Add spoonful’s of the mix to a greased pan on medium low heat. When the pancakes bubble and start to change colour on top, turn and cook on the other side until golden.
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