Delicious, with a good texture, these pancakes are gluten free, dairy free, and egg free, and are gobbled up by everyone in my family whether or not they can eat gluten dairy or eggs. I have a
compulsive need tendency to experiment with our pancake recipes around here, but when I made these everyone said: THIS is the recipe! Write it down!
You can substitute other flours in this recipe if you stick with a similar ratio of 1/4 starch to 3/4 whole grain. I like using a variety of flours to give good taste and texture.
I have not experimented with using coconut or almond flour in in these pancakes, but experiment away- just know that coconut flour absorbs a ton of liquid and almond flour is rather heavy, so you may want to use smaller portions of these as part of your pancake mix.
Pancake Recipe: Gluten-Free Dairy-Free Egg-Free
1/2 C Tapioca Starch
1/2 C Brown Rice Flour
1/2 C Teff Flour
1/2 C Buckwheat Flour
2 T Flax meal
1/2 tsp. Salt
1 T Baking Powder
1 T Honey (optional, but very good)
2 T Oil (I use walnut or coconut oil)
2 C Water or milk substitute. (If we have it around, we might use coconut milk, but water really is just fine.)
- Mix all of your ingredients with a whisk. Just add water until the batter seems right for pancakes (thin enough to pour off of a spoon, but not as thin as crepe batter) then let the batter sit for a minute while you preheat the pan.
- Spoon batter onto an oiled skillet over medium high heat cooking until bubbly and then flipping once.