Gluten-free, Egg-free Pancakes | Allergy

Gluten-free, Egg-free Pancakes

by Allergy Guy

Gluten-free, egg-free pancakes are easy to make.  They key to this recipe is making your own rice flour for maximum freshness.

One of the problems with making recipes with any kind of flour, is that the flour is oxidized by the time you use it.  The other challenge to gluten-free baking is that you need to keep many different types of flour on hand, for example, rice flour, bean flour etc.  At the same time, you probably also have whole rice and whole beans as well.

There is an easy way to reduce how many products you have in the cupboard, and increase the freshness of your flours.All you need is a coffee grinder – even an inexpensive one will do.

This recipe calls for brown rice.  You simply grind the rice to a medium-fine flour, and there you have fresh rice flour!

You do have to be careful not to over-heat the flour by grinding it for too long.  On the other hand, if you don’t grind it for long enough, it will have larger pieces in it.

The best way to to deal with this is to add small amounts of rice to the grinder, and grind the rice in batches.  I find ¼ cup at a time works well in my very basic $20 Braun coffee grinder.

Warning: Experimental recipe.  Amounts are estimates and need refining.  This recipe will be verified at a later date.

When I make a recipe, I tend to just throw things in without measuring too carefully.  The last time I made this recipe, I did some rough estimates, and that’s what the ingredients show.  Next time I make this, I will follow this recipe and make sure all the amounts are correct.

Gluten Free Ingredients

1 Cup whole brown rice
1/8 cup Chia seeds.  Can be substituted for flax seeds
1/8 cup Flax seeds (1/4 cup if not using chia seeds)
2 tsp Baking powder
1/2 tsp Salt
2 Cups Water
1/4 cup Oil (olive or any baking oil)


  1. Grind the rice in a coffee grinder, ¼ cup at a time (adjust according to your coffee grinder.  If you have a flour mill, even better!)  As each batch is ground, add it to your mixing bowl.  Be sure all the rice is ground into a medium-fine flour.
  2. Add chia seeds to grinder.  Grind to a course flour.  Leave in grinder.
  3. Add flax seeds to grinder.  Grind until chia seeds and flax seeds are a course powder.  Add to mixing bowl.
  4. Add remaining dry ingredients to mixing bowl.
  5. Stir dry ingredients.
  6. Add water.
  7. Stir.
  8. Add oil.
  9. Stir until thoroughly mixed.

Cooking Instructions

  1. Pre-heat frying pan to about 5 on an electric stove.
  2. If using a bare metal pan such as stainless or cast iron, spread a small amount of oil on the pan for the first pancake.  If using non-stick, this is not necessary.
  3. Pour some batter on the pan.  Spread on pan by lifting the pan and tilting in all directions.
  4. Fry until cooked through, except for a bit of raw pancake batter on top.
  5. Flip pancake.
  6. Fry for a few minutes more.  Flip to check that both sides are light-brown and crispy

As a reminder, I don’t normally measure ingredients, so the above are approximations.  I’ll tighten this up for you.

If you have any questions, comments or suggestions, do please leave a comment!

(Visited 967 times, 1 visits today)

Leave a Comment

Previous post:

Next post: