Yesterday, I tweaked my recipe for dairy-gluten-egg-soy free pancakes. I’ve had trouble with egg-free pancakes. They taste fine, but it’s hard to add nuts and fruit to them, they crumble easily, are held together by coconut oil and a prayer, and have a wet texture, even when fully cooked. Well… yesterday’s tweaking gave me the best pancakes yet, so I wanted to add the updated recipe here. The biggest change is in the flour choice, no applesauce… and I forgot to add oil. (Note: for my other “free” pancakes, click here and here (with eggs))
2 cups Brown Rice Flour
1 cup Bob’s Mill general purpose gluten-free flour
4 Tablespoons honey
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoons-ish salt (I use my hand, what can I say?)
1 1/2 teaspoons cinnamon
1 teaspoon gluten free vanilla
3 Tablespoons apple cider vinegar
about 3 Tablespoons reconstituted milled flax seed
2 1/2 cups almond milk
To cook, melt coconut oil in a skillet on medium heat. Cooked covered with a lid. This will help them rise, and make deliciously cakey and crispy pancakes. If they are not covered, they will not rise as well.
Note: the batter is very thick, it should glop and not run. I make the pancakes about 5 inches in diameter. This recipe will make 15-18 5 inch pancakes.
Note 2: to make these nut-free, you can use coconut milk, they just won’t rise as well.