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  • Writer's pictureNicole Ciuppa, RDN

Original Allergy Friendly Pancakes

Breakfast is, by far, my favorite meal of the day! I love to set aside a little extra time in the morning or early afternoon to cook something special. One of my go-to meals to whip up is pancakes.

Allergy friendly pancake are not as complicated to prepare as one may assume. These pancakes are and light and fluffy without using eggs. They are moist and flavorful without using dairy products. In this post, I am sharing how I make the most delicious pancakes with the perfect texture! These pancakes are so quick to mix together and have a airy middle encased with a golden brown outside.

I am in love with this recipe and have used it ever since I was diagnosed with severe food allergies at the age of two. I really hope you try making these pancakes. If you do, tag me in a picture of them on my Instagram: @nutritionallynicole #nutritionallynicole


  • 1 cup flour

  • 1 Tablespoon granulated sugar

  • 2 teaspoons baking powder

  • pinch of salt

  • dash of cream of tartar

  • 1/4 teaspoon pure vanilla extract

  • 1 cup water (fill up until about 1/4 inch away from the top)


  1. Heat a nonstick pancake griddle on medium heat.

  2. Add all dry ingredients in a bowl. Mix together until evenly incorporated.

  3. Add the vanilla to the water, first, to ensure an even distribution. Then, pour into the bowl of dry ingredients.

  4. Combine all ingredients together. Do not over mix. The batter should be lumpy and not too watery. [At this point, feel free to fold in any added ingredients. I like to add in banana slices or blueberries]

  5. Spoon the batter onto the preheated griddle and cook on each side for about 2 minutes. When the pancakes begin to form bubbles on it's surface, that is your cue to flip them over.

Serving Tip: I love to dress my pancakes with fresh fruit, a drizzle of raw local honey, and a sprinkle of cinnamon.

Happy Brunching!

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