Looking for a reliably good pancake recipe that can be made with your favorite flour? You are in the right place! These pancakes are egg free and can be RPAH / FAILSAFE friendly, gluten free, and dairy free depending on your choice of ingredients.
FAILSAFE Pancakes (that are also gluten-free)
Looking for a reliably good recipe for pancake and waffle mix that can be made with your favorite flours and milks? You are in the right place! This FAILSAFE pancake and waffle mix is egg free and can be RPAH / FAILSAFE friendly, gluten free, and dairy free depending on your choice of ingredients.
Whisk together flour, baking powder, salt, and sugar in a large mixing bowl.
Add the milk, water, and oil and stir to combine.
Heat a large skillet over medium heat and drop the batter into the pan by the spoonful. I’ve done smaller pancakes for my kids and pan sized pancakes for my husband. All work and cook at the same rate.
Cook until bubbles form on the top and then flip and cook until golden brown on the other side (about 1-2 minutes per side).
Serve with pure maple syrup, golden syrup, pear jam (or whatever else you like for your pancakes).
Leftover batter keeps in the refrigerator for 2-3 days. They also freeze really well. I always put them on a baking sheet to freeze and then transfer to a zip top bag for easy storage.
- Amount Per Serving
- Calories 97kcal
In order for this to be low salicylate and/or gluten free, choose a flour blend that you can tolerate. My favorite is the all-purpose gluten free flour blend from Silvana’s Kitchen.
To make dairy-free and/or low salicylate, make sure to choose a plant-based alternative like rice milk or oat milk. Both homemade and store bought varieties will work.
This recipe is low in salicylates, gluten free, dairy free, egg free, vegan, and would be safe for people on a FAILSAFE or RPAH Elimination Diet.