Allergen Free Pancackes

Pancakes without wheat, soy, dairy, eggs, or refined sugar


1/2 cup brown rice flour
1/2 cup Quinoa flour (or you may use 1 cup any flour)
2 Tbs. Tapioca flour
1/2 tsp Baking Powder
1/4 cup Splenda (or your own sweetner)
2 Tbs. canola oil (or oil of choice)
1 egg replacer (I use EnerG Egg replacer)
6 Tbs. Rice milk (or any other milk)
6 Tbs. Apple Juice (more if batter is too thick)
Cinnamon as desired
1 tsp Vanilla if desired


Mix up all wet ingredients. Add in all the dry ingredients mixing well to avoid lumps. Cook on griddle or pan until both sides are brown. These pancakes are a little dense, but I use heated strawberry jam as syrup and it helps moisten and lessen any strong flavor from the flours. My two year old loves these!

See other recipes submitted by Paige Bruner