Gluten Free Casein Free Copycat Ihop Pancakes Recipes

Steps:

• Lightly oil a skillet or griddle, and preheat it to medium heat.
• Grind the oats in a blender or food processor until fine, like flour.
• Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
• In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
• Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
• Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

Steps:

• Preheat a skillet over medium heat.
• Put all ingredients in a bowl and combine(mix) until smooth.
• Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
• When the edges appear to harden, flip the pancakes (they should be light brown.).

Steps:

• Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
• Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
• Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• Preheat electric griddle to 375 degrees F.
• Sift together dry ingredients into mixing bowl; set aside.
• Stir rice milk and cider vinegar into a small bowl, set aside.
• Beat eggs in large mixing bowl and add canola oil. Whisk in rice milk/vinegar mixture.
• Whisk in flour mixture just until combined. Batter will be thin and lumpy, but don't overmix; otherwise the pancakes will be tough.
• Using shortening or GFCF margarine, grease the preheated pancake griddle. Pour pancake batter by 1/4 cup onto hot griddle, leaving room for batter to spread and make turning easy.
• When pancakes are full of bubbles and lightly browned on the bottom, turn and cook until evenly browned.
• For variety, use 1 cup applesauce and 1-1/2 cups rice milk; add 2 teaspoons cinnamon and 1/2 teaspoon nutmeg.

Steps:

• In a medium sized bowl add flour, baking powder, sugar, salt and baking soda, whisk together with a fork to blend all of the dry ingredients.
• Add vegetable oil, slightly beaten egg, 1 and 1/2 cups of buttermilk and stir until mixture is just well blended.
• Add pumpkin, vanilla, and pumpkin pie spice and stir until you have a uniform mixture.
• Heat a frying pan to a medium heat.
• Oil the cooking area slightly with vegetable oil.
• Pour batter into pan (1/2 cup of batter per pancake).
• Flip pancake over when you see the edges of the pancake become dry and small bubbles from on the uncooked side.
• After flipped cook for another minute.
• Serve warm.

Steps:

• Place first 5 ingredients into a bowl, add buttermilk, oil and egg.
• With a spoon mix all ingredients and beat until smooth.
• Spray a griddle for frying pan with nonstick spray.
• Heat pan or griddle to medium low heat.
• Fry pancakes until small bubbles show on top before flipping pancakes.
• If batter is too thick add a little more buttermilk.

Steps:

• Beat eggs until very light.
• Sift together the flour, salt and sugar.
• Add half the milk and fold in flour, sifted with sugar and salt.
• Then add remaining milk, cream and butter.
• If consistency is too thick , add more milk.
• Using a hot griddle, ladle the batter onto the griddle creating a 5-6 inch diameter.
• These pancakes are thin and will only need a minute or two on each side.
• Place 2 tablespoons of lingonberry (Swedish cranberries) sauce on center of pancake and roll up like jelly roll.
• Serve sprinkled with confectioners sugar.

Steps:

• Mix all in blender. Let sit 1 or 2 minute.
• In a preheated non stick skillet pour 1/3 cup of batter.
• Cook over med. until surface bubbles.
• Flip and cook until underside is golden brown.

Steps:

• Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
• Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
• Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.