My dear friends, have you ever craved for a stack of fluffy pancakes on a lazy Sunday morning, but been hesitant due to dietary restrictions? Fear not, for today I bring you a recipe that will satisfy all your pancake cravings while catering to different dietary requirements. Yes, you heard it right! These pancakes are gluten-free, egg-free, and dairy-free making them perfect for vegans or people with food allergies.
In this recipe article, I will be sharing a gluten-free, egg-free, and delicious pancake recipe that is easy to make and has simple ingredients. You don’t need fancy ingredients to make these pancakes; everything you need might already be in your pantry.
Nowadays, many people are looking for healthier food options that are allergy-friendly without compromising taste. And those who have dietary restrictions often feel left out when it comes to classic breakfast foods like pancakes. Well, I believe everyone should be able to enjoy a delicious stack of pancakes without feeling guilty or sacrificing their health.
So get ready to whip up some of the best gluten-free and dairy-free pancakes you’ll ever taste. These delightful flapjacks are bound to become one of your go-to breakfast recipes. Trust me; once you try these pancakes, you won’t even miss the traditional ingredients.
Why You’ll Love This Recipe
Greetings, dear readers! As a nutritionist and food blogger, I am always on the lookout for delicious and healthy alternatives to traditional recipes. And let me tell you, this gluten-free, egg-free, and dairy-free pancakes recipe is a game changer!
You might be thinking: why would I want to make pancakes without eggs, milk, or wheat flour? Well, let me give you a few reasons why you’ll love this recipe.
Firstly, it is incredibly versatile. You can customize the recipe to your liking by adding your favorite toppings such as blueberries or bananas. Plus, it’s perfect for those with food allergies or who prefer a vegan lifestyle. So you can enjoy your breakfast without worrying about any dietary restrictions.
Secondly, this recipe is packed with healthy ingredients. Instead of using all-purpose flour which can be high in carbs and gluten, we use a blend of oat flour, rice flour, and sorghum flour. These flours are not only gluten-free but also packed with nutrients like fiber and protein which keeps you full for longer.
Thirdly, making these pancakes is incredibly easy and fun! You don’t need to have any special cooking skills to master this recipe. All you need are common ingredients and minimal prep time to create fluffy and delicious pancakes that will impress your family and friends.
Lastly, these pancakes taste amazing! Trust me; they’re every bit as delicious as traditional pancakes made with wheat flour and milk. The addition of cinnamon and maple syrup gives it an extra layer of flavor that will keep you coming back for more.
In conclusion, this gluten-free, egg-free, and dairy-free pancake recipe ticks all the right boxes – healthy ingredients, easy preparation, scrumptious taste – making it the perfect breakfast option. So go ahead and give it a try; it’s sure to become one of your breakfast staples!
As a nutritionist cum food blogger, I know the importance of using wholesome and nutritious ingredients in cooking. For this gluten-free, egg-free pancake recipe, I use a blend of gluten-free flours that make amazing pancakes. This recipe is customizable, and almost all ingredients can be substituted based on your requirements.
- 1 ½ cups flour mix: Use any gluten-free flour mix you have or make your own by combining oat flour, rice flour, potato starch, and sorghum flour.
- 2 teaspoons baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup milk: If you want to make it diary-free, use almond milk or coconut milk.
- 2 tablespoons vegetable oil: You can substitute it with melted coconut oil or melted vegan butter.
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds or ground flax
- 3 tablespoons water
- 1 cup gluten-free flour blend: Bob’s Red Mill Gluten-Free Pancake Mix is perfect for making these pancakes quickly.
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups dairy-free milk: Almond milk or coconut milk are great options.
- 2 tbsp unsweetened applesauce or mashed banana
No need to worry about not having certain ingredients at home as there are plenty of substitutions and variations for this recipe. The pancakes turn out fluffy and delicious every time no matter what gluten-free flour mix is used!
The Recipe How-To
Now, let’s dive into the heart of this recipe article- The Recipe How-To. Get your apron on and your spatula at hand, it’s time to make some pancakes!
- 1 ½ cups of gluten-free all-purpose flour
- 2 tablespoons of sugar
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- 1½ cups of dairy-free milk
- (I use almond or rice milk for this recipe)
- 1 tablespoon of apple cider vinegar
- 2 tablespoons of vegetable oil
- (can be substituted with melted coconut oil)
- 1 mashed medium-sized banana
- (ripe bananas work best!)
In a large bowl, combine all the dry ingredients: gluten-free flour, sugar, baking powder, baking soda, and salt. Mix them well using a whisk.
In another bowl, combine all the wet ingredients: dairy-free milk, apple cider vinegar, vegetable oil and mashed banana. Whisk them thoroughly until they are evenly combined.
Pour the wet mixture into the dry ingredient bowl and whisk gently again until they form a smooth batter. Make sure there’s no lump or bumps in your pancake batter as this can cause uneven cooking.
Allow the pancake batter to rest for at least five minutes to activate the baking powder and allow it to rise.
Preheat a non-stick griddle or frying pan over medium-low heat for two minutes until hot.
Using a ladle, pour a small amount (roughly about ¼ cup) of pancake batter onto the griddle or frying pan per pancake.
Cook the pancakes for around three to four minutes until small bubbles appear on top of each pancake. Then, flip and cook for another one-two minutes, or until golden brown.
Serve the gluten-free pancakes hot off the griddle with your favourite toppings such as fresh berries, maple syrup or a dollop of dairy-free yogurt.
Tips For Perfect Results:
Use a non-stick griddle or frying pan to avoid pancakes sticking to the pan even when greased.
Do not over-mix your batter as this can lead to tough and dense pancakes.
Have all your ingredients at room temperature before you start mixing your recipedients together.
Add sliced bananas, blueberries or any fruit of your choice to the batter for an extra kick of flavors.
If you want fluffier pancakes, add a tablespoon of ground chia seeds or ground flax seeds for every egg required in any regular pancake recipe.
I hope these instructions help you make the perfect stack of delicious gluten-free, egg-free pancakes. Let me know in the comments below about your experience making this
Substitutions and Variations
Now, let’s talk about substitutions and variations. This part is essential for you, especially if you have certain dietary restrictions or just simply want to experiment with different ingredients.
First off, we used all-purpose flour in this recipe to achieve a fluffy texture. However, if you’re gluten-free or prefer to avoid wheat flour, you can easily substitute it with oat flour, sorghum flour, rice flour, or any other gluten-free flour blend that suits your taste.
If you’re looking for a dairy-free alternative, simply swap the milk and yogurt with dairy-free milk and sour cream made from coconut or almonds, respectively. You can also replace the eggs with chia seeds or ground flax seeds mixed with water (1 tablespoon of seeds equals 1 egg), or use a store-bought egg replacer.
For a vegan option, you can use the substitutes mentioned above along with replacing honey with maple syrup or use a sugar substitute like stevia.
If you want to add some extra flavor to your pancakes, consider adding some blueberries, bananas or cinnamon into the batter. You can also top them off with fresh berries and drizzle maple syrup for added sweetness.
Lastly, if you’re short on time but still want delicious pancakes in the morning, use pancake mix instead of making the batter from scratch. Just be sure to read the label and choose a mix that aligns with your dietary needs.
In conclusion, feel free to experiment and try out different substitutions and variations until you find your perfect recipe that works for you!
Serving and Pairing
Now that you’ve mastered the art of making these delicious gluten-free and egg-free pancakes, you’ll want to serve them up in style. The great thing about this recipe is that it is versatile and pairs well with a variety of toppings.
One classic pairing is fresh blueberries, which add a pop of color and sweetness to the fluffy pancakes. You can also sprinkle a little cinnamon on top or drizzle some maple syrup over the pancakes for added indulgence.
If you’re looking for a dairy-free option, you can try serving the pancakes with some plant-based yogurt or sour cream, which will provide a delicious tangy flavor without any milk products. Alternatively, bananas can be sliced thinly and layered on top of the stack of pancakes for an extra burst of sweetness.
For a heartier breakfast, pair the pancakes with eggs or bacon for some protein. For those with a sweet tooth, chocolate chips can be added into the batter or sprinkled on top of the cooked pancakes.
If you’re feeling adventurous, try using the pancake batter to make waffles instead! Top with fruit compote or whipped cream for an extra treat.
No matter how you choose to serve these delicious gluten-free pancakes, they are sure to be a hit with everyone in your household!
Make-Ahead, Storing and Reheating
Once you have made these delicious gluten-free, egg-free pancakes, you might want to store the leftovers for later. The good news is that they store well and can be reheated in no time, making them a great option for busy mornings.
To store the pancakes, let them cool down completely and then stack them up on a plate with a sheet of parchment paper between each pancake. Then wrap the plate tightly with foil or plastic wrap and store it in the refrigerator for up to 3 days.
When you’re ready to reheat, simply remove the foil or plastic wrap and microwave the pancakes on high for 30-45 seconds, depending on your microwave’s wattage. If you prefer not to use a microwave, you can also reheat them in a toaster oven or regular oven at 350°F (175°C) for 5-10 minutes or until heated through.
If you want to make these pancakes ahead of time, you can also freeze them for up to 1 month. Simply place them in a single layer on a baking sheet or plate and freeze until solid. Then transfer them to an airtight container or freezer bag and label it with the date.
To reheat frozen pancakes, simply microwave them on high for 1-2 minutes or until heated through. You can also reheat them in a toaster oven or regular oven at 350°F (175°C) for 10-15 minutes.
With these storing and reheating tips, you’ll be able to enjoy these fluffy gluten-free, egg-free pancakes anytime you want!
Tips for Perfect Results
Now that we’ve gone through the recipe how-to, it’s time to dive into some essential tips and tricks for making the best gluten-free, egg-free pancakes. Following these tips will help you achieve perfectly fluffy and mouth-watering pancakes every time.
– Use a non-stick pan or griddle: Pancakes tend to stick, especially gluten-free ones. So to ensure that your pancakes have crispy edges and are evenly cooked throughout, use a non-stick pan or griddle.
– Don’t overmix the batter: Overmixing the batter can lead to tough and chewy pancakes. Mix dry and wet ingredients until just combined, then stop. Lumps in the batter are okay.
– Let the batter rest for 5-10 minutes: Resting allows the ingredients to meld together and results in more tender pancakes.
– Ensure that your baking powder and soda are fresh: Using expired leavening agents will result in flat pancakes. To test if your baking powder is still good, drop a teaspoon of it into a bowl of warm water. If it bubbles vigorously, it’s still fresh.
– Cook the pancakes on medium heat: Medium heat ensures that your pancakes cook through without burning or sticking to the pan.
– Flip only when bubbles form on top: Wait for bubbles to form before flipping your pancake. This will ensure that your pancake is cooked on one side before flipping.
– Keep warm in the oven: If you’re serving more than one person at a time, keep finished pancakes warm in an oven set at 200°F until ready to serve.
By following these tips, you’ll be able to make amazing gluten-free and egg-free pancakes every time!
Now, let’s address some of the frequently asked questions (FAQs) about this gluten-free, egg-free and dairy-free pancake recipe. I understand that when it comes to specific dietary needs, people often have varying doubts and concerns. Therefore, I will try my best to provide thorough answers that will help you achieve the perfect stack of pancakes with ease. So, without further ado, let’s dive into these FAQs.
What can I use instead of eggs in pancakes?
For this recipe article, we will be using a variety of plant-based ingredients to create delicious and nutritious dishes. These ingredients include mashed bananas, chia seeds, ground flax seeds, whipped tofu, applesauce, and store-bought egg replacers like Ener-G. With these ingredients, we can make a range of organic, gluten-free, and dairy-free recipes that everyone can enjoy. Let’s get started!
Can you make pancakes without eggs?
Let’s start making our healthy and delicious recipe by whisking together the gluten-free flour, baking powder, a pinch of sugar, and a pinch of salt in a medium-sized bowl. Then, in a separate bowl, let’s combine the non-dairy milk, oil and water. Carefully pour this mixture into our dry ingredients and stir just until everything is evenly moistened.
What can I use instead of eggs in Bisquick pancakes?
Looking for some alternatives to eggs in popular box mixes like Bisquick? I’ve got you covered! Here are a few ideas: swap in 1/4 cup of unsweetened apple sauce for each egg, or use 1/4 cup of mashed banana per egg (which ends up being about half a banana). Another option is to mix in 1/4 cup of mashed sweet potato per egg, and add in 2 tablespoons of water or your preferred type of milk. These substitutes will give your recipes the lift and moisture you need without relying on eggs.
Can I use oil instead of eggs in pancake mix?
Incorporating a mixture of water, baking powder, and vegetable oil can act as an egg substitute for several eggs in a recipe without compromising the taste and quality of the final product. This blend acts as a fantastic alternative rather than using other substitutes, which can sometimes alter the consistency and taste of the baked goods.
And there you have it – a delicious and healthy gluten-free, egg-free pancake recipe that is sure to satisfy your cravings while keeping your health in check! Whether you are dealing with allergies or simply looking for a healthier breakfast option, these pancakes are the perfect choice.
And remember, just because you are eating healthy doesn’t mean you have to skimp on flavor. With ingredients like cinnamon, blueberries, bananas, and maple syrup, these pancakes are packed with sweet and savory flavors that will leave your taste buds singing.
So why not give this recipe a try and see for yourself? You’ll be surprised at just how easy it is to make fluffy pancakes without eggs or gluten. And best of all, you can be confident that you are fueling your body with wholesome ingredients that will keep you energized throughout the day.
So what are you waiting for? Whip up a batch of these pancakes today and start your morning off right with a delicious and nutritious meal. Your taste buds (and your body) will thank you for it!
Gluten Free, Egg Free, Delicious Pancakes Recipe
- 1 2/3 cups gluten-free all-purpose flour (Trader Joe's brand)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 bananas, masked
- 1/4 cup vegetable oil
- 1/2 cup yogurt or 1/2 cup sour cream
- 2/3 cup milk
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup blueberries (optional) or 1/2 cup semi-sweet chocolate chips (optional)
- maple syrup, and butter for serving
- In a large bowl, whisk together.
- In another bowl, combine the mashed bananas, oil, yogurt and milk. Gently fold into bowl of dry ingredients to incorporate.
- Heat a heavy pan or griddle over medium heat. Once skillet is hot, ladle batter in 3 oz scoops and fry pancakes 3-5 minutes per side, or until bubbles form and set. If adding chocolate chips or blueberries, drop them in once the batter has hit the pan, so they are evenly distributed in the pancakes.
- Serve with butter and maple syrup.