This recipe is very similar to the other gluten-free, dairy-free recipe I posted here. However, in an attempt to stick as close to my elimination diet as I can (and still eat pancakes, of course), I’ve left out the eggs… and added a few more things. So, here is the gluten-free, dairy-free, soy-free, egg-free version!
6 cups brown rice flour
6 teaspoons baking powder
3 teaspoons baking soda
1 1/2 teaspoons salt
4 teaspoons cinnamon
After combining the dry ingredients, add:
1/2 cup apple sauce (no sugar added)
1/2 cup honey
6 Tablespoons apple cider vinegar (I use Bragg’s)
2 teaspoons vanilla
1/2 cup milled flax seed mixed with 3/4 cup water and set until it gels (5 minutes?)
5 cups coconut milk (no sugar added)
Stir all the ingredients together. The batter will be slightly runny, like cake batter. However, while it sets it will gel until it’s more like brownie batter. This is OK! I used coconut oil to grease the pans. Not only does this eliminate any soy from the non-stick spray, but it makes the pancakes crunchy and delicious.
Make sure the skillet gets up to heat so that it sizzles a little when you add the batter, but not so hot that it burns before the top side is almost done. The pancakes rise the best when they are allowed to cook mostly on one side and then flipped for only 2-3 minutes on the other side.
The vinegar helps the pancakes rise well and the flax seed helps hold the batter together… one would hardly notice there were no eggs. Except my tummy. It’s oh-so-very happy I left the eggs out.