Gluten-Free & Egg-Free Pancakes

Kitty FloridoAugust 4, 2021

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It’s been almost three months since I started going into a gluten-free and egg-free diet for detox… and the transition was not an easy one. I’ve been trying different brands and so far I’ve been finding some hits and misses. One of the best things I did, was to get a gluten-free all-purpose flour mix to at least don’t miss on so many things. The brand I’ve been working the best with is Red Bob’s Mill.

Best Homemade Gluten Free and Egg Free Pancakes

Also, this is a labor of love. I’ve found that when working on a gluten-free recipe, it’s better to measure the dry ingredients by weight… and after many many tries, I figured that besides the obvious missing ingredients (gluten and egg), I needed a bit more structure. That’s when I added a bit of almond meal – you can see clearly in the pictures that’s not almond flour but just ground almonds. That made a ton of difference and additional tweaking.

For the egg replacement, I used a flaxseed egg. This is made by mixing flaxseed meal (I used my coffee grinder) with water. The ratio I’ve been using is 1 tablespoon of flaxseed meal with 3 tablespoons of water. Mix and let it sit for at least 5 minutes (best if you can push it for 15 minutes). What also helps wonders, is that after you mix the batter… let it rest for 5 minutes before cooking as we share in our original recipe from 2010. You could make it a dairy-free recipe as well, by replacing the butter with oil, and the milk with non-dairy milk.

The end result is fluffy pancakes, that could easily pass for regular classic pancakes. This discovery has made me a very happy gluten and egg-free foodie. Also, if you want to bring the nutty flavor over the top, make sure to make Brown Butter (you can see the how-to here). This definitely, is a perfect weekend breakfast.

Top the pancakes with your favorite fruit, or classically as we did here, with butter and pure maple syrup.

Kitty

Gluten-Free & Egg-Free Pancakes

An original recipe by The Foodies’ Kitchen
Yields: 5-6 pancakes

Ingredients:
1 flaxseed egg (1 tablespoon of ground flaxseed + 3 tablespoons of water)
120g gluten-free flour
15g almond meal
1 pinch of salt
3 teaspoons of baking powder
1 tablespoon of brown sugar
2 tablespoons of butter
1 cup of milk
1 teaspoon vanilla extract

Directions:

Mix the ground flaxseed and water, and let rest for at least 5 minutes.
Melt your butter and let it slightly cool.
In a medium bowl, mix the dry ingredients: gluten-free flour, almond meal, salt, baking powder, and sugar.
Add the milk, flaxseed egg, vanilla, and butter to the dry ingredients.
Let the batter rest for at least 5 minutes before cooking the pancakes.
Heat your pan at mid-high temp, and add butter or cooking spray.
When the pan is hot, add about ⅓ cup of batter.
Cook for 3 minutes, until bubbles, have surfaced to the top and are slightly golden on the sides.
Flip and cook for an additional 3 minutes.
Serve warm with maple syrup.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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