Gluten Free Egg Free Dairy Free Pancakes
NOTE: I have a new vegan, and very fluffy improved version of these pancakes. Click here for the recipe.
The one thing that would irk me about GF pancakes is that they were either hard, crumbly, stiff, or sometimes crunchy. I could not figure out how to keep them held together, fluffy, and springy and soft inside. But NOW I HAVE!
I am telling you, that magic combination of ground flax and honey works wonders in keeping baking soft, pliable and crumb-free. (Just don’t use too much or else your baking will turn into a very unappetizing goo. Honey never solidifies when you bake, so the moisture is permanent, and similarly with flax. I totally learnt my lesson the hard way with those. lol).
Anyhow! On to the recipe! These are beauties. They’re inspired by the recipe I found at Gluten Free Cooking School– check it out if you are looking for a variation.
NOTE: I’ve since improved these guys a bit, so I have new proportions on the side. This week I’ll be experimenting with almond and coconut flours to see how they change the consistency.
- 3/4 cup brown rice flour
- 3/4 cup arrowroot flour (starch)
- 1/2 cup amaranth flour
- 1/4 cup millet flour
- 1/2 tsp salt
- 1 tsp 2 tsp baking powder
- 1 tbsp ground flax
- Measure and mix all the wet ingredients first. You may wish to heat the honey and coconut oil melt completely and the mixture incorporates well. Note- virgin coconut oil tastes different than regular coconut oil and will lend sweetness/ a dessert-like taste to the pancakes.
- In a separate bowl, measure, mix and sift all the dry ingredients thoroughly. Add the wet ingredients to the dry ingredients.
- You may wish to add a little bit more water at a time until the batter reaches the consistency that you like- I prefer slightly runny so that my pancakes are a touch thinner.
- Ladle the batter on to a hot griddle. (I use a small ladle instead of a regular sized one, so that my pancakes are an easier portion size and cook quicker. Larger pancakes will not cook through for some reason).
- When your pancake is full of bubbles on the top and is brown on the bottom, flip it over and cook till browned on the other side.
Note 1: Because of the flax, the interior of the pancake will remain moist. Let the pancake rest for at least 10 min before serving, so that the inside has had time to solidify. The next day, you will find the pancake is firmer due to the cooling of the coconut oil. Simply warm in the microwave and it will be great.
Note 2: If you prefer to have a drier interior to the pancake, start with adding 2 tbsp coconut flour to the dry ingredients. You may also wish to replace the millet or amaranth with almond flour.
Note 3: You may find these pancakes are not sweet enough for your taste- I find that with maple syrup or any other toppings, they’re just perfect. However, if you want more sweetness, add 1-2 tbsp more of sugar, do not add honey. Or, you could add 1/4 cup applesauce or mashed ripe banana. More honey will make these babies gooey and not cook. Trust me, I know ;)
This recipe goes well with:
This recipe is similar to:
- Gluten Free Dairy Free Breakfast Porridge
- Raw Vegan Gluten Free Coconut Breakfast Bars
- Gluten Free Breakfast Cookies
- Gluten Free Breakfast Scones