Finally, finally I have managed to make a batch of gluten free, dairy free, nut free, egg free pancakes that turned out tasty! (This has been a little know obsession for a while now. I have some great gluten free dairy free pancake recipes, but man, when it comes to egg free they were just turning out terrible.) Why, you might ask, would I care to make such pancakes when my family can eat eggs and nuts with no problem at all? Well, I love a baking challenge and we have some close friends with severe allergies to these ingredients so I often am looking for ways to bake without them (the eggs and nuts, not the friends.) I think the pancake obsession started because I made a flop of a batch of pancakes one morning when I was trying to bring breakfast to my friends house. Ugh- they were yuck, sort of dry-ish and yet somehow slimy-ish. Yuck. And my quest began to make pancakes if not perfect, at least a heck of a lot better than those ones!
And maybe it was the first snow of winter outside or the cozy fire inside, something inspired me this morning to give it yet another go. And these came out great! So here’s my recipe- I had Montina on hand so that’s what I used. I would think buckwheat or teff would work well too (but sheesh, I am NOT an expert on egg free pancakes, so try at your own risk!) I just was looking for something hearty.
Recipe: Hearty Gluten Free Egg Free Pancakes
- 3/4 C Brown Rice Flour
- 1/4 C Tapioca Flour
- 1/4 C Quick Oats (I used Bob Red Mill Gluten Free)
- 1/4 C Montina Baking Supplement (Or try another hearty grain like Buckwheat or Teff)
- 1 3/4 T Baking Powder
- 3 T Sugar
- 1 tsp salt
- 3 T flax meal plus enough warm water to make 1/2 cup mixed to allow to gel
- 1/2 C Coconut Milk (canned)
- 3/4 C Water (Or replace water and coconut milk with your favorite milk substitute)
- 2 T Olive Oil
- Thoroughly mix together dry items.
- Mix together water, coconut milk, flax meal gel and olive oil.
- Pour wet into dry and mix well.
- Spoon batter onto a lightly greased hot skillet. and cook until bubbly, flip once like you’d make any other pancake. If the batter seems too thick just add a bit of water.
I haven’t tried this recipe with other flours or milks. I’d be careful about messing with the flours too much, though I think the ones I mentioned should work well. If you can’t eat oats I would substitute another whole grain for the oats- maybe sorghum for the sweetness. If you use a sweetened milk instead of the coconut I would cut down on the sugar or cut it our completely.
Number of servings (yield): 4
Recipe by Alissa Marquess[/print_this]
Microformatting by hRecipe.