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Hypoallergenic Pancakes

Hypoallergenic Pancakes

Westport, CT

I made these pancakes for Jane (aka Pink Hebe) who was visiting from London. She is allergice to milk and wheat products (although a few sparsely placed semi-sweet chocolate chips were OK). It's my basic pancake recipe, but I substituted rice flour and rice milk for the regular flour and milk. They turned out quite nicely.

1 cup rice flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 cup rice milk
1 egg
2 tablespoons cooking oil
1/2 cup chocolate chips

Mix all dry ingredients together. Add milk, oil and egg; mix thoroughly. I use a small ice cream scoop (or melon ball scoop) to make mini-pancakes. When they are on the griddle, I place 2-4 chocolate chips on top of each pancake and then cook on a medium high griddle for about 1 minute. Turn pancake and cook on other side until golden brown.