Dairy Free Gluten Free Pancakes Flapjacks Recipes
DAIRY-FREE, GLUTEN-FREE PANCAKES (FLAPJACKS)
This is my version of the traditional flapjack for North America for people with diet restrictions. Don't be fooled though, this breakfast staple tastes great and will satisfy just about anyone.
Provided by Elanas Pantry
Categories Breakfast
Time 15m
Yield 12 flapjacks, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a blender, combine eggs, agave, vanilla and water and blend on high until smooth.
- Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter.
- Warm grapeseed oil in a large skillet over medium heat.
- Pour pancake batter onto skillet.
- Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side.
- Remove from heat to a plate.
- Repeat process with remaining batter, adding more oil to skillet as needed.
Nutrition Facts : Calories 45.1, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 484.7, Carbohydrate 0.6, Sugar 0.5, Protein 3.1
VEGAN FLAPJACKS
Choose your favourite nuts and dried fruits in this versatile dairy-free flapjack recipe, or change it up each time you make them - be adventurous!
Provided by Anna Glover
Categories Afternoon tea
Time 50m
Number Of Ingredients 6
Steps:
- Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.
- Melt the dairy-free spread, sugar and syrup in a saucepan over a medium heat. Remove from the heat and tip in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon.
- Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares. Keep in an airtight container for up to three days.
Nutrition Facts : Calories 177 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
GLUTEN FREE DAIRY FREE PANCAKES
My granddaughters love pancakes and I have been at a loss for a recipe for them that they like but I can eat too, so today I tried something new. I used recipe #294223 Gluten Free Dairy Free Muffin Mix flour mixture which is one I always keep in my cupboard. Made some adjustments from the muffin mix and came up with the following that the grandkids loved and didn't even know the difference. Now we can all have our Sunday morning favorite again. I don't think ricemilk would work very well in this recipe though.
Provided by Chirie
Categories Breakfast
Time 30m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine 2 cups flour mixture and 1 tsp.baking powder in large bowl and mix with wire whisk.
- Beat 4 eggs in separate large bowl and add 5 tablespoons olive oil,1 tsp.vanilla and 1+1/2 cup milk substitute and mix well with whire whisk.
- Add wet mixture to dry mixture and mix well with wire whisk.
- Drop 1/4 cup measure of batter onto hot lightly greased griddle and cook till bubbles form,approx. 1+1/2 minute. Flip and continue cooking approx 1 to 1+1/2 minute more.
- Keep warm on warmed plate in 200 degree F oven till all cooked.
- Serve and enjoy.
Nutrition Facts : Calories 224.3, Fat 21.6, SaturatedFat 3.9, Cholesterol 186, Sodium 162.2, Carbohydrate 0.8, Sugar 0.3, Protein 6.3
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