Recipe by Jamie West
"This pancake recipe was created for my family members with multiple food allergies. This tasty breakfast item uses applesauce instead of egg and rice instead of wheat. A moist and yummy option for those with limited food choices. Serve with your favorite topping."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 cups
This was an awesome base for a gluten free and dairy free recipe. Didn't have rice, so used buckwheat. Substituted almond milk. Also added cinnamon, ginger and nutmeg to taste, as well as one egg. Next time will add baked apple chunks. Excited to play around with this recipe.
hmmm.. well this recipe didn't go over very well with my family. But since so many other people did like it I thought I could help with the bland taste. I added vanilla and cinnamon to it since it had rice, it tasted very good just not what we were were looking for. Good luck.
I just made this recipe for the first time and it turned out pretty well. We are new to gluten-free and I was craving a baked good of some sort. This definitely helped my craving! I substituted almond milk in place of cows and agave for the sugar. I added a pinch of salt, cinnamon and vanilla. The texture is still very different from regular pancakes, but I was able to get used to it after a couple of bites. Thanks for the recipe.
Update: When I made this the second time, I mixed the ingredients slightly different and the outcome was a very fluffy pancake! I used the same substitutions as stated above, but made these changes: heated my skillet first, mixed dry and wet ingredients separately then added the wet ingredients on top of the dry, only mixed about 10 times with a whisk til it was just barely combined, then immediately scooped onto my skillet. This texture was more like regular pancakes than when I tried to mix it with the electric mixer.
I can't wait for my 16 month old to try these. I made the recipe to a t. I just ate one without butter or syrup and loved the flavor and texture. I didn't notice the grainy texture that I sometimes get with rice flour recipes. I made the recipe into "cookie size" rounds and I think these are going to be our little girl's version of a cookie when she can't eat what we are having. Great recipe! What a relief to have something for our gluten and egg free kiddo.
excellent...did not expect it to be this good but had to use up some precooked rice...glad I found it...and as everyone seems to say..."even my fussy husband enjoyed them"...I would however cut back on the sugar
wow! these aree amazing!! i used brown rice flour [thats all i had in the kitchen],9 and added 1/2 a beaten egg for fluffiness. otherwise i followed the rest to a tee, and these are the BEST pancakes ive eaten!! i think the sweetness of the rice flour makes it.
Can't wait to try these. I have celiac disease and grandson has egg/dairy allergies. This has us both covered. Thanks !
I am sorry but just did not work out for me. The batter was a lot and it thickened up substantially.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 33
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make 5-star, completely gluten-free pancakes.
See how to make tall, fluffy pancakes.
These seasonal favorites are light, airy, and delicate, not dense and cakey.