Gluten, dairy, soya and egg free pancakes

Anyone who has tried to make freefrom pancakes will know that it’s not easy; far too many bowls of uncookable gloop have ended up being thrown in disgust into the bin. At the recent FreeFrom Food Awards judging we were looking at freefrom pancake mixes and one judge (a non allergy person) was heard to say,

“Anyone can make pancakes, so what’s so special about a pancake mix?”

Well yes, anyone can make NORMAL pancakes with normal flour, normal milk and real eggs, but consider a thought for those budding chefs trying to concoct something half decent with gluten free flour, rice milk and flax seed.

I wasn’t feeling brave this morning but I decided to take the plunge and have a go. Throw gluten free flour to the winds of caution, put on my apron and get mixing. I found this recipe on the US www.celiac.com website and it comes courtesy of Destiny Stone – thank you for sharing it. They’re the best I’ve ever made. Click on the link here if you would like to make Destiny’s Allergn free Whole Grain pancakes.

Gluten, dairy, egg and soya free successful and tasty pancakesNow I will come clean, they didn’t fold up nicely into a little parcel, but they did hold well enough together to get them out of the pan, onto the plate to cut up nicely with a knife and fork.

This is progress everyone. Huge progress and they tasted delicious.

With just lemon juice and sugar – divine. And with fresh blueberries and Sweet Freedom fruit sugar (which is a bit like maple syrup) they tasted amazing.

Allergen-Free Whole-Grain Pancakes (Gluten, dairy, soya and egg Free)

  • 1¾ Cups Rice milk
  • 1/3 Cup Grapeseed oil (third of a cup not 1 to 3 cups!)
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons Ground Flax seed
  • 2 Tablespoons Agave Nectar
  • 3 Teaspoons Apple Cider Vinegar
  • 1 Tablespoon Gluten-Free Baking Powder
  • Half Teaspoon Aluminum/ Gluten-Free Baking Soda
  • 2 Cups Gluten-Free All Purpose Flour Blend
  • Dash Himalayan Salt- or salt of your choice

How to make them:

  • Add rice milk to a medium glass bowl, stir in ¼ cup grape seed oil, flax seed, agave, vinegar, and vanilla.
  • In a large glass bowl, sift the flour, baking soda, baking powder and salt.
  • Add liquid ingredients and mix well.
  • Heat your pan over medium heat and oil the pan.
  • Pour about half cup the batter into the pan.
  • Cook the pancakes until the outside edge begins to look brown, and bubbles break on the surface of the batter, approximately 3-5 minutes.
  • Flip and cook the other side for another couple of minutes, or until thoroughly cooked.
  • Enjoy!

I didn’t have grape seed oil so just used olive oil in the mix and vegetable oil to cook. I also didn’t have the vinegar so added a dash of balsamic as I thought the whole amount might add too much vinegary taste. Seemed to turn out OK.

I had four for my lunch (I know, greedy pig) and had loads of batter left over.

The batter will keep overnight in the fridge and you can make another batch the next day or have them for breakfast, now that is a good idea. That is if we don’t finish them for tea.

I wonder if they would freeze well? Might try that. Good luck with the flipping!

Tanya Wright’s freefrom pancake recipe from I’m Hungry

Tanya Wright free from pancake recipeThere is also a really simple recipe in Tanya Wright’s allergen free recipe book, I’m Hungry.

It can be wheat and gluten free and also dairy free if you use a plant milk of your choice.

This recipe uses banana instead of egg.

They look great in the picture, perhaps I’ll try these next time I’m feeling particularly brave on pancake day.

Hey, why do we have to wait until pancake day to have pancakes? They’re delicious and actually not very hard to make.

So be brave, make some pancakes. I’d love to hear how you get on.

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About Ruth

Ruth works freelance as a copywriter and writes the What Allergy blog to share information with people who have allergies, eczema, asthma and food intolerances. http://www.whatallergy.com was voted in the top 5 allergy blogs and Ruth also judges regularly for the FreeFrom Food Awards and FreeFrom Skincare Awards. She also won the Foods You Can People's choice Best FreeFrom blogger award 2014.

Comments

  1. Nice egg free version, Ruth, thanks. I had banana pancakes this morning for brekkie: just egg and banana with some honey on top. Was delish.

    • That does sound good. I can have egg so might try that. The simpler the better really gets my vote.

      • Grandma likes to “BAKE” do you have a cookie reipce that the kids can eat? Pass it along if you do please!! I will also look around for one, which should be wheat and dairy free??

    • Apologies Micki, it seems that sometimes my wordpress comments as if I’m you, ever since I shared something on here from an email you sent me pretending to be you!!! Must check next time! How long have I been doing this for?

  2. Ruth I am sharing this on the Facebook page and ideal for me being vegan, and for a load of people intolerant to wheat/gluten/dairy/soya and egg. (which i am to three of them)

    I have another recipe planned tonight-forgot it was pancake day today! Whoops

    Catch up with you soon

    rich

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