IHOP Allergy-Free Style

by Elizabeth on November 23, 2009

I’ve had it.  I can’t take it another day.  You people need food!  So here it is, proof that I can cook and bake, proof that allergy-free tastes good.


Breakfast around these parts is a battle.  I eat one thing.  My husband doesn’t eat anything.  My children expect me to create two separate five course meals for each of them, and all of this is all supposed to happen before 8 AM everyday.  It’s impossible.  So, pancakes are an easy solution to the problem.  I can make the mix in advance and only use what I need.  If the girls don’t eat everything that I make, then I place squares of parchment between the cooked cakes and freeze them in an airtight container.  Then the next morning is even easier.

These pancakes are gluten, dairy, soy, nut and egg-free, and they are just one of the  recipes in my allergy-free arsenal.  I have others, and I’m going to start sharing them with you.  Not everyday, but here and there, so you can start eating again.

What you need to know before we get started is that in order to make this work, you must 1) follow the directions EXACTLY 2) try to get good, superfine Chinese rice flour.  I buy it in Chinatown in NYC for fifty cents a bag, but I think that the brand that I linked to might be fine enough. None of the brands at the supermarket grind their rice fine enough for our purposes, and they will make your pancakes gritty (in a bind, you can use regular rice flour, just be forewarned that the texture might not be as smooth).  3) go buy some powdered, vanilla rice milk.  If you do these three things, I promise you pancakes that NO ONE, not your momma, not your husband, not even your kids will ever suspect are allergy-free.

So, let’s start with the mix that you will keep in an airtight container in your freezer until you are ready for pancakes.  It makes enough mix for about three breakfasts:


2 c superfine rice flour

2/3 c potato starch

1/3 c sorghum flour

1/4 c + 2 TBS granulated sugar

2 TBS baking powder

1 tsp xanthan

Pour all of these dry ingredients into a large Tupperware container and whisk until they are thoroughly combined.  I like to seal the container and shake it a few times just to be sure that it is evenly distributed.  Store this mix in the freezer for up to three months.

When you are ready to start cooking, remove your pancake mix from the freezer and whisk it again just to be sure that the flours didn’t settle.

Then follow this recipe to the best pancakes ever.  (If you were unable to find the powdered rice milk or just can’t wait for it to come in the mail, substitute 1 c. gluten-free, vanilla rice milk for the 1 c. water and powdered milk).


1 1/4 c well-whisked mix (see above)

1/2 tsp baking soda

1 c water

1 TBS powdered vanilla rice milk

1 TBS cider vinegar

1 TBS natural applesauce

2 TBS canola oil

1. In a large mixing bowl, whisk together the pancake mix and baking soda.  Set them aside.  In a separate bowl, combine the water, powdered rice milk, cider vinegar and applesauce.  When the wet ingredients are well-combined, add them, all at once, to the dry ingredients.  Whisk until the batter is thoroughly combined and no dry bits remain.

2. Wet a paper towel with a little canola oil and lightly rub the oil on the bottom of a non-stick skillet or griddle.  Heat over high heat until a drop of water dances on the griddle or skillet.  Turn the heat to medium high and pour the batter into the pan by scant 1/4 cups.  When bubbles in the pancake batter begin to burst, flip the pancakes and cook them through.  Remove to a plate to cool and then serve with sliced fruit and maple syrup.  Store uneaten pancakes with a square of parchment between them in an airtight container in the freezer for up to three months.  Makes about 10-12 small/ medium pancakes.


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