Pancake heaven!

For all you pancake lovers out there, you can still enjoy pancakes with allergies; I made some today with rice milk and it worked really well, I don’t think you can really taste the difference.

Traditional pancakes (Dairy Free)

Ingredients (Serves 4)

  • 100g plain flour
  • 2 tsp baking powder
  • 1 egg, beaten
  • 150ml Rice or Soya milk


  1. Beat all the ingredients until the batter is smooth.
  2. Heat the oil in a frying pan and then add 3 tablespoons of batter.
  3. Tilt the pan to allow the batter to cover the base. Cook for about 1 minute each side.
  4. Put on a plate in a warm oven to keep from going cold.

Dairy/Wheat/Gluten/Corn/Egg free pancakes

This recipe is from Foods Matter.

  • 170g plain wheat/gluten free flour
  • 3 tbsp soya flour
  • 1 tsp wheat/gluten free baking powder
  • 2 tsp vegetable oil
  • 1 tsp seasalt
  • Water as required


  1. Combine the flour, baking powder and salt.
  2. Make a well in the centre, pour in the oil, then gradually pour in the water, stirring constantly with a fork. The consistency should be like thick cream
  3. Leave to stand for half an hour
  4. If it’s too thick add a little water. If it’s too thin, add a little flour
  5. Heat Pure of vegetable oil and fry on both sides until cooked

I love mine best with lemon juice and sugar. I might try some with crushed blueberries for my tea. You could try them with golden syrup, jam, treacle, or savoury with bacon and mushrooms. Anything that takes your fancy really.

Good luck with the flipping and do let me know how you get on. Please share any recipes you like if different from above.

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About Ruth

Ruth works freelance as a copywriter and writes the What Allergy blog to share information with people who have allergies, eczema, asthma and food intolerances. was voted in the top 5 allergy blogs and Ruth also judges regularly for the FreeFrom Food Awards and FreeFrom Skincare Awards. She also won the Foods You Can People's choice Best FreeFrom blogger award 2014.


  1. Thanks Ruth. Now here is a pancake recipe from my book!!
    75g/3oz gluten free & wheat free plain flour
    1 Tbsp caster sugar
    1 large ripe banana mashed
    100mls dairy and soya free milk

    One good non-stick pan and a whisk for mixing
    Oil for frying

    • Mix all ingredients to a batter
    • Brush the non stick pan with the oil and when the oil is very hot make the pancakes
    • Serve immediately or heat up later in the microwave for 10 seconds

    Can be stacked ontop of each other (if they don’t get eaten straight away!)– they don’t stick together.

    • Ohh I like the idea of adding banana. Definitely going to try that one, and who says pancakes are just for pancake day hey? Waiting for my kitchen so I can try out some of your recipes and see if mine look as good as the pics in the book ;o)

  2. Oh, and anyone interested in finding out more about Tanya Wright’s new allergy free cookery book, “I’m hungry!” should check out

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