Dairy, egg, gluten & wheat free pancake recipes

For all you pancake lovers out there, you can still enjoy pancakes with allergies; you can substitute with rice milk or any plant milk. It still makes great pancakes and won’t be able to taste the difference.

Here are some dairy, nut, soya and wheat free recipes that I’ve tried over the years.

Traditional pancakes (Dairy Free)

Ingredients (Serves 4)

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

Method

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.

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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

Method

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

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Allergen-Free Whole-Grain Pancakes (Gluten, dairy, soya and egg Free)

• 1¾ Cups Rice milk
• 1/3 Cup Grapeseed oil (third of a cup not 1 to 3 cups!)
• 1 Teaspoon Vanilla Extract
• 2 Tablespoons Ground Flax seed
• 2 Tablespoons Agave Nectar
• 3 Teaspoons Apple Cider Vinegar
• 1 Tablespoon Gluten-Free Baking Powder
• Half Teaspoon Aluminum/ Gluten-Free Baking Soda
• 2 Cups Gluten-Free All Purpose Flour Blend
• Dash Himalayan Salt- or salt of your choice

How to make them:

• Add rice milk to a medium glass bowl, stir in ¼ cup grape seed oil, flax seed, agave, vinegar, and vanilla.
• In a large glass bowl, sift the flour, baking soda, baking powder and salt.
• Add liquid ingredients and mix well.
• Heat your pan over medium heat and oil the pan.
• Pour about half cup the batter into the pan.
• Cook the pancakes until the outside edge begins to look brown, and bubbles break on the surface of the batter, approximately 3-5 minutes.
• Flip and cook the other side for another couple of minutes, or until thoroughly cooked.
• Enjoy!

I didn’t have grape seed oil so just used olive oil in the mix and vegetable oil to cook. I also didn’t have the vinegar so added a dash of balsamic as I thought the whole amount might add too much vinegary taste.

The batter will keep overnight in the fridge and you can make another batch the next day or have them for breakfast, now that is a good idea. That is if we don’t finish them for tea.

I wonder if they would freeze well? Might try that. Good luck with the flipping!

How do you eat your pancakes?

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. With just lemon juice and sugar – divine. And with fresh blueberries and Sweet Freedom fruit sugar (which is a bit like maple syrup) they tasted amazing.

Tanya Wright’s freefrom pancake recipe from I’m Hungry

There is also a really simple recipe in Tanya Wright’s allergen free recipe book.

It can be wheat and gluten free and also dairy free if you use a plant milk of your choice.

This recipe uses banana instead of egg.

They look great in the picture, perhaps I’ll try these next time I’m feeling particularly brave on pancake day.

Hey, why do we have to wait until pancake day to have pancakes? They’re delicious and actually not very hard to make.

So be brave, make some pancakes. I’d love to hear how you get on.

Other allergen friendly pancake recipes to try

If you want to try some other recipes there are loads of blogs and websites you can discover. Here’s a few of my favourites:

• For loads of tried and tested easy and simple pancake recipes – Glutarama blog
• Oat milk pancake recipe

Pancake mixes for those who don’t want to make from scratch

“Anyone can make pancakes, so what’s so special about a pancake mix?”

I don’t find making pancakes easy. I often end up with a gloopy mix that doesn’t cook well or it’s too greasy and doesn’t seem to form a proper pancake.

If you aren’t a great cook or baker and would like to buy free from pancake mixes to make things easier you could try these products:

• Creative Nature pancake mix – It’s dead easy and creates lovely fluffy American style pancakes. Top 14 allergen free. Ingredients: Brown Rice Flour, White Rice Flour, Maize Starch, Tapioca Starch, Maize Flour, Buckwheat Flour, Raw Cane Sugar, Baking Powder (mono calcium phosphate, corn starch, raising agent: sodium bicarbonate), Himalayan Crystal Salt.
• Freee pancake mix – from Doves Farm – Ingredients: Flour blend (rice, potato, tapioca, maize, buckwheat), chickpea flour, raising agents (monocalcium phosphate and sodium bicarbonate), corn starch.
• Mrs Crimbles gluten free pancake mix – Ingredients: Maize flour, rice flour, cornflour, potato starch, raising agents: sodium bicarbonate, disodium diphosphate, stabiliser; xantham gum
• Amisa gluten free pancake mix – Ingredients: Wholegrain rice flour* (82.5%), wholegrain millet flour*, wholegrain buckwheat flour* (5%), wholegrain teff flour*, baking powder (raising agent: sodium bicarbonate, acidification agent: cream of tartar, corn flour*), thickener: guar gum*, sea salt.

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

If you enjoyed this blog you might be interested in:

• Anaphylaxis – The Essential Guide
• Get £10 off an Oddbox fruit and veg box
• Allergy Companions – The Trip Advisor for Allergy People

Photo by Monserrat Soldú from Pexels