Who doesn’t love a good allergy free pancake? When our daughter was little, I had four ingredients to work with; rice, oil, salt and pears. As she was able to tolerate more foods, the recipe changed a bit, but the base has remained relatively the same.

Because I use mostly white rice and tapioca flours in my allergy free pancake recipe which can be sticky, the key is a good pan. Recently, I was blessed with a new ANOLON pan given to me by @allergicgirl Sloane Miller.

This is the fourth meal that I’ve made with my new 12″ Anolon pan, and it has performed beyond expectations. As a matter of fact, it was so good, I believe I don’t need to add as much oil to the recipe next time. The allergy free pancakes browned beautifully and cooked through perfectly. The Wolf gas range burner was on a medium setting.

For a successful allergy free pancake please use a good non-stick pan like ANOLON. I’m sure it also makes amazing scrambled eggs with ease but eggs are an allergen for us, so I have not tried them.

©2005 Heidi Bayer All Rights Reserved

3/4 Cup White Rice Flour
1/4 Cup Tapioca Starch / Flour
1/2 Tsp Baking Soda
1 Tbsp Maple Syrup
1 tsp Sugar
2 Tbsp Vinegar
1 Tbsp Canola Oil
1/2 – 3/4 C Water
1/2 tsp Xanthan Gum
4 0z Unsweetened Applesauce

Mix the dry ingredients together in a small bowl. In a separate bowl, add the oil, maple syrup, then applesauce. Fold the dry ingredients into the wet ingredients and stir well by hand. Add the vinegar at the very end and stir to combine.

Heat a non-stick pan to medium, and add pancake batter in about 1/4 cup increments. Cook about 4 minutes on the first side, then flip and cook 2 minutes more. This pancake will not have ‘holes’ like traditional wheat pancakes.

Remove pancakes from the pan, and keep warm. Serve with blueberries and maple syrup. Leftover pancakes are also good warmed up in the toaster.

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