Wheat Free, Dairy Free, Egg Free Snickerdoodle Pancakes

Wheat Free, Dairy Free, Egg Free Pancakes

I have finally found the perfect recipe for allergy friendly pancakes. Believe it or not, it is possible to make a milk free, wheat free, egg free pancake that actually tastes great! And it only uses a few, fairly normal ingredients, so they’re easy to whip up while camping. I actually mix up several batches of the dry mix at a time and store until I’m ready to use. Then all I have to do is add milk, oil, and applesauce!

 Hunter is allergic to (let me get out my fingers here) milk, wheat, corn, soy, eggs, and rice. Finding a pancake recipe without wheat, rice, or eggs has been a nightmare! But, after much trial and error,  we have done it! It’s loosely based on Cybele Pascal’s recipe for apple pancakes… but these are more of a snickerdoodle pancake!

You will need :

1 cup oat flour (by far, the cheapest of the gluten-free flours- just pour oats, as in oatmeal out of a canister, into your blender or food processor until it resembles a fine flour)

½ tsp salt

3 tsp double acting baking powder

1 tsp cinnamon (Modify this more or less due to your own tastes

2 T sugar (Again, you can modify according to taste. )

1 cup safe milk (almond, soy, coconut, oat)

2 T oil

¼ cup applesauce (This is the egg substitute. You cannot really taste it.)

Mix dry ingredients together, then add wet. Cook on a griddle, or pour into a buttered pan and make baked pancakes. (Trust me, make the baked pancakes!) You can also double the recipe, add a little more sugar and cinnamon, pour into a pan,  and you have snickerdoodle cake!

Linking up to Allergy Friendly Thanksgiving. This will most likely be one of Hunter's desserts for Turkey Day, in cake form.