Practically Perfect and Painless Gluten-Free, Dairy-Free & Egg-Free Pancakes

by Maggie on November 1, 2009

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Perfect because these babies taste just like a wheat pancake.  Painless because they’re so easy to make and they honestly won’t make a mess in your frying pan.

We love pancakes in this house.  Pancakes for breakfast, pancakes for lunch, and as a lovely treat: pancakes for supper.  Maybe it’s the fact that we use the best maple syrup from Tuckey Farms in Exeter, Ontario.  Real maple syrup is essential.

I feel fortunate to have found a yummy gluten-free pancake recipe and so I must share it with you.  This recipe is Pete, Callum, and Liv friendly.  I recently veganized these babies so make sure you try it if you need a gluten-free, casein-free, egg-free pancake (see below).

Easy Gluten-Free and Dairy-Free Pancakes (Vegan Option)

1 cup of an all-purpose GF mix (I’ve used Bob’s and a few that I made myself so I think you’re safe to use anything here)
1/2 cup of brown rice flour
1/2 tsp salt
2 tablespoons agave or maple syrup
1 egg (see below to veganize these pancakes)
1 cup dairy-free milk
1/2 cup dairy-free yogurt

1.  Combine the flours and salt in a large bowl.
2. In a small bowl, mix the wet ingredients together until well blended.
3. Add the wet to the dry ingredients and stir to combine.
4. Preheat your pan (we use a cast-iron pan) and grease with olive oil.  Let it get good and hot and then drop your batter into the pan.I make little pancakes (four at a time).  I usually need to regrease the pan a couple of times.

Yield: 2 adults, 2 children

We usually have leftovers, so I place them between parchment and put them in a storage bag or container in the freezer.

NOTE: We have made these with cow’s milk and yogurt.  They are easily dairy-friendly.  If dairy is your friend.

VEGAN PANCAKE OPTION:

Instead of adding one egg to your wet ingredients, try making flax eggs.  In a small bowl mix 2 1/2 tablespoons of ground flax with 3 tablespoons of water.  Let sit for a couple of minutes as it gels up and looks like a raw egg.  Simply add this mixture to the wet ingredients (I said “simply” because I can’t believe how simple it was).  Once I combined the wet and dry ingredients, I found the batter to be too thick so I added an extra 1/2 cup of non-dairy milk.

If you’d like to try out some yummy maple syrup from Tuckey Farms, please email Pete at tuckeyfarms@sympatico.ca . And no, it’s not MY Pete.


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{ 3 comments… read them below or add one }

Tracy April 23, 2013 at 7:56 am

Ok, these are BY FAR, the BEST gluten free egg free pancakes
I have made since we have changed our diet!!
I made your flour #2 Recipe….subbed coconut flour for sorghum flour
Used coconut milk, and chia seeds instead of
Flax seeds for egg substitute. Added cinnamon to the
Batter! Soooo good! Thank you, thank you!

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Rose March 14, 2014 at 7:06 am

I am SO happy to have found your site. I love your vegan + gf options, that’s where we live right now and it’s hard to have anything bread-like. I am going to try this with the flax sub, I’m assuming you’ve done it with great success :) I can’t wait to have pancakes again.

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Preeti March 21, 2014 at 10:43 pm

I tried the recipe and we loved it except our 1yr old daughter who is a picky eater. Thanks for sharing this recipe. I love it and next time I’ll try replacing egg with flax seeds and see if she. Likes it. The only thing I wanted to ask is there a substitute for adding yoghurt? Since my daughter is dairy/wheat/soy/nuts/coconut allergic I don’t know what to add?

Thanks!

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