In the beginning, the modifications we made to our son’s diet threw my husband for a loop. Weekends were his time to cook breakfast. It was a tradition he enjoyed, but remove gluten, eggs, and dairy and it became a serious challenge. So when I saw my husband flipping picture-perfect pancakes one Saturday morning, I nearly broke into tears. “Those have got to have egg in them,” I exclaimed. Nope. They were gluten-, dairy- and egg-free and delicious! That’s when I knew I had married a genius (I don't mean to brag :) and Saturday Pancakes were born.
The recipe I am sharing today for Saturday Pancakes is featured in my cookbook Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free and Soy Free Recipes. The simplicity of it is a good example of my effort to deliver a collection of recipes that make the transition to a gluten-, dairy-, and egg-free diet relatively easy, hassle-free, and tasty.
On the occasion that I use a ready-made gluten-free flour blend, I opt for Bob's Red Mill All Purpose Gluten Free Flour 1) because it is one of the few that is gum-free and 2) because it has proven to be one of the best performers when baking without eggs.
The Lexie's Kitchen Holiday Book Launch Giveaway is still underway and I would like to thank Bob's Red Mill for their generous sponosorship. One of the goodies the grand prize winner will receive is a $100 Bob's Red Mill Gift Card. Imagine all the gluten-free flour, teff flour, tapioca starch, coconut flour, flaxseed and chia seed you could stock up on with that! Enter here:
In addition to the giveaway here on my site, Bob's Red Mill is hosting a giveaway of Everyday Classics over on their blog. Enter to win by 11:59 pm on 12/12/13.
A recipe from Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free Egg-Free and Soy-Free Recipes
1-1/3 cups warm WATER
2 tablespoons white CHIA SEED MEAL
1/4 cup melted HONEY
3 tablespoons melted organic PALM SHORTENING
2 teaspoons gluten-free VANILLA EXTRACT
2 cups BOB'S RED MILL ALL PURPOST GLUTEN FREE FLOUR (see Notes)
1/2 heaping teaspoon SALT
3/4 teaspoon BAKING POWDER
1/2 teaspoon BAKING SODA
- Preheat oiled griddle to 350-375˚F.
- In a large mixing bowl whisk together water and chia seed meal. Set aside 2-3 minutes to thicken.
- Whisk in honey, shortening, and vanilla extract.
- Add flour and salt and whisk until smooth.
- Add baking powder and baking soda. Whisk just until incorporated.
- Using a 1/4-cup measure gently scoop batter onto griddle to form 4-inch pancakes. Cook until bubbles appear and begin popping on surface.
- Flip and cook 1-2 minutes more. Best enjoyed hot off the griddle.
- Batter may be prepared in a blender. Simply add all ingredients to blender container except for baking soda and baking powder. Blend until smooth. Add baking soda and baking powder and blend just until combined. Pour batter from blender container for perfectly round pancakes.
If cross-contamination with tree nuts and soy are a concern for you and your family, I provide a recipe for a nearly identical homemade blend to Bob's on page 39 of Everyday Classics. It may be used 1:1.