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Egg-free Pancakes

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Some recipes from the past:

Our kids like pancakes for breakfast, especially on weekends when we have a big meal before setting out on our day’s worth of adventures or chores.  That was before two members of the family were diagnosed with sensitivities to eggs, which has required some new approaches to many foods (and breakfast especially).  Simple substitutions to the original recipe didn’t work.  They came out as more of a “porridge” – not bad by any means, and actually worthy of a little more experimenting as an oatmeal substitute, but certainly not pancakes.  So it was time to try reworking things beyond substitutions to make a new, egg-free variety.

Egg-Free Pancakes_01

Gather Up:

  • 2 tbsp flax seed meal
  • 3/4 cup water, room temperature
  • 2 tbsp grade B maple syrup
  • 1 tsp vanilla
  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • coconut oil as needed for cooking

Egg-Free Pancakes_02

Combine the liquid ingredients in a medium bowl and mix.  Combine the almond flour, tapioca flour, flax seed, and baking powder in a separate larger bowl and mix these.  Next, add the liquid ingredients to the dry and mix well.  You should have a batter that is slightly thick, but will still pour like a smoothie.  You can add a little more water (a tablespoon at a time) if it is too thick.

Egg-Free Pancakes_03Melt a half teaspoon of coconut oil in a skillet over medium-low heat.  You’ll need to watch the temperature to ensure you’ve got just enough heat to cook these through without burning one side or the other.  If you’re cooking too hot, they will be a bit doughy in the middle.  Drop heaping spoonfuls of the batter into the pan to form “silver dollars” about 2″ in diameter.

Egg-Free Pancakes_04Cook on the first side until they lift easily with the spatula and are golden brown, about two minutes.  Flip and continue cooking one to two minutes longer until golden brown on the other side.  Transfer to a plate…and use a clean spatula to beat back the mob trying to get at them before they are all cooked (this is where a big griddle would come in handy).  Keep them warm before serving.

Egg-Free Pancakes_06As an alternative, you can add in about a cup of fresh blueberries (frozen would work, but makes it difficult to get things to cook all the way through because they are so cold) and cook them up that way.  Enjoy!

Egg-free Pancakes
 
Prep time
Cook time
Total time
 
Egg, dairy, and gluten free pancakes that are quick and easy to make, and sure to be a hit with the kids. This recipe yields 18 "silver dollar" pancakes about 2" in diameter.
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 2 tbsp flax seed meal
  • ¾ cup water, room temperature
  • 2 tbsp grade B maple syrup
  • 1 tsp vanilla
  • 1 cup almond flour
  • ¼ cup tapioca flour
  • 1 tsp baking powder
  • coconut oil as needed for cooking
Instructions
  1. Combine the liquid ingredients in a medium bowl and mix.
  2. Combine the almond flour, tapioca flour, flax seed, and baking powder in a separate larger bowl and mix these.
  3. Add the liquid ingredients to the dry and mix well. You should have a batter that is slightly thick, but will still pour like a smoothie. You can add a little more water (a tablespoon at a time) if it is too thick.
  4. Melt a half teaspoon of coconut oil in a skillet over medium-low heat (cast iron works best for these).
  5. Drop heaping spoonfuls of the batter into the pan to form “silver dollars” about 2″ in diameter.
  6. Cook on the first side until they lift easily with the spatula and are golden brown, about two minutes.
  7. Flip and continue cooking one to two minutes longer until golden brown on the other side.
  8. Transfer to a plate and keep warm before serving. Work in batches, adding more coconut oil as needed to keep things from sticking.
Notes
As an alternative, you can add about a cup of fresh blueberries to the batter just before cooking for an extra treat.

 

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