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 firstname.lastname@example.org . And no, it’s not MY Pete.
Print This Post