Breakfast

Dairy, Egg, and Gluten Free Pancakes is for Breakfast.

Dairy, Egg, and Gluten Free Pancakes takes several minutes to prepare.

Dairy, Egg, and Gluten Free Pancakes takes several minutes to cook.

Dairy, Egg, and Gluten Free Pancakes makes 4 servings.

The ingredients for Dairy, Egg, and Gluten Free Pancakes are:

Compliments Gluten free flour
Baking soda
Baking powder
Salt
Sugar
Olive oil (can use what ever you like)
Rice milk (or dairy free milk of choice, might need more or less depending on how thick it is)
Vanilla extract ( I used a powder because it is alcohol free)

Here is how you make Dairy, Egg, and Gluten Free Pancakes:

Whisk together the flour, baking soda, baking powder, salt, sugar and vanilla if using the powderWhisk in vegetable oil and vanilla if using liquid vanillaAdd your milk, a little at a time, keep adding milk and stirring till you get pourable mixtureHeat griddle or flat pan over medium high heat, I use a non stick pan, but if you don't have one, then you might need a wee bit of oil or dairy free butterPour a small pancake and then spread it out a bit with a spoonCook until the sides get dry and the top starts bubbling; then flip and cook till done, another minute or two.Serve as is, or add a little jam, syrup, or what ever you like on the top...Serving Size: Makes 8 small to medium pancakesNumber of Servings: 4Recipe submitted by SparkPeople user ROSEBUD2015.

The nutritional information for Dairy, Egg, and Gluten Free Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 201.9

• Total Fat: 7.7 g
• Cholesterol: 0.0 mg
• Sodium: 179.2 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 0.5 g
• Protein: 0.3 g

The dietary needs meet for Dairy, Egg, and Gluten Free Pancakes is Gluten Free