Allergy-Friendly Pancakes (Gluten Free, Dairy Free,

Name: Allergy-Friendly Pancakes (Gluten Free, Dairy Free, Egg Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups rice milk; 3 tablespoons ground flax seeds (flax meal); 1/3 cup oil (grapeseed oil is my favorite choice); 1 teaspoon vanilla extract; 1 tablespoon apple cider vinegar; 1/2 cup millet flour (or brown rice flour); 1/2 cup sorghum flour; 1/2 cup tapioca starch; 1/3 cup potato starch (not potato flour); 3 tablespoons sugar; 3/4 teaspoon xanthan gum; 1/2 teaspoon baking soda; 1 tablespoon baking powder; 1/4 teaspoon cinnamon or 1/4 teaspoon apple pie spice; 1 dash salt

Servings: persons

1 3/4 cups rice milk
3 tablespoons ground flax seeds (flax meal)
1/3 cup oil (grapeseed oil is my favorite choice)
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1/2 cup millet flour (or brown rice flour)
1/2 cup sorghum flour
1/2 cup tapioca starch
1/3 cup potato starch (not potato flour)
3 tablespoons sugar
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1 tablespoon baking powder
1/4 teaspoon cinnamon or 1/4 teaspoon apple pie spice
1 dash salt

1
Place rice milk in a medium bowl and heat in the microwave until warm, about 90 seconds. Stir in flax meal and let sit.
2
Meanwhile, in a small bowl combine the flours and starches, sugar, xanthan gum, baking soda, baking powder, cinnamon, and salt. Mix until thoroughly combined.
3
To the rice milk mixture add the oil, vanilla and vinegar. Stir well.
4
Heat up your pan on medium-high or griddle to 350 degrees. When it is hot (a drop of water placed on it sizzles), add a little oil and spread around.
5
Add the dry mix to the wet and whip with the spoon to get most of the lumps out. Batter should be thick.
6
Spoon the batter onto prepared pan (about 1/4 cup) and spread out with the back of the spoon. Flip over when bubbles form and the top starts to dry out. Cook the other side until golden brown.

705

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 3/4 cups rice milk, 3 tablespoons ground flax seeds (flax meal), 1/3 cup oil (grapeseed oil is my favorite choice), 1 teaspoon vanilla extract, and more.

Yes, Allergy-Friendly Pancakes (Gluten Free, Dairy Free, Egg Free) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Allergy-Friendly Pancakes (Gluten Free, Dairy Free, Egg Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions