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Thursday
Mar252010

Saturday Pancakes | GFCF and Egg-free

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 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. 

Saturday Pancakes

A recipe from Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free Egg-Free and Soy-Free Recipes by Alexa Croft

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Peanut-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut Free | Wheat-Free | Sesame-Free | GFCF | Vegetarian | Easily Vegan

Ingredients:

1-1/3 cups warm WATER
2 tablespoons white CHIA SEED MEAL
1/4 cup melted HONEY
3 tablespoons melted organic PALM SHORTENING or COCONUT OIL
2 teaspoons gluten-free VANILLA EXTRACT
2 cups BOB'S RED MILL ALL PURPOSE GLUTEN FREE FLOUR (see Notes)
1/2 heaping teaspoon SALT
3/4 teaspoon BAKING POWDER
1/2 teaspoon BAKING SODA

Directions:

  1. Preheat oiled griddle to 350-375˚F.
  2. In a large mixing bowl whisk together water and chia seed meal. Set aside 2-3 minutes to thicken.
  3. Whisk in honey, shortening, and vanilla extract. 
  4. Add flour and salt and whisk until smooth.
  5. Add baking powder and baking soda. Whisk just until incorporated.
  6. 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. 
  7. Flip and cook 1-2 minutes more. Best enjoyed hot off the griddle.
  8. 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.

Notes:

For those who frequent this recipe, I have increased the yield of this recipe to feed a family of 4-5.

If cross-contact 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 or here. It may be used 1:1.

One reader asked what palm shortening was. It is non-hydrogenated palm oil—an allergy-friendly fat. I use it because not everyone tolerates coconut oil and butter is off limits for the dairy-free among us and I no longer use olive oil in baking. Another reason we use it is because of its short- and medium-chain fatty acid profile which Little Man's body can more easily convert to energy at a cellular level (versus long-chain fatty acids).

Reader Comments (61)

Do you have a sub I could use for the honey. I want to make for my daughter who is not quite one yet and honey is a big no, no with babies. I would love to try this recipe.

June 27, 2013 | Unregistered CommenterValerie

Valerie, yes, I grab what I have ... maple syrup, cane sugar, agave, stevia etc. Honey does up the golden factor ... so if you use cane sugar for example, the cakes will not turn out as golden as if you used honey ... but still yummy. If using granulated sugar, just add 2-4 tablespoons more water to replace the liquid in the liquid sweetener. xoLexie

June 27, 2013 | Unregistered CommenterLexie

I had not-so-good results with this recipe. I did change the water to almond milk and used Better Batter AP GF flour in place of Bob's (Better Batter would create a lighter texture and flavor so that shouldn't be the issue). The mix was so horribly thick that my Kitchen Aid pro blender wouldn't mix it. I added more milk. And more milk. And more. Finally, I just used a hand mixer instead. I used an ice cream scoop to dig it out and put it on the griddle. There was NO way this mixture would "pour." Is all this grief just because of the almond milk instead of water ...?? They didn't taste so great either. My food allergy plagued husband ate them anyways because he thinks anything with syrup on it is a huge treat. I have been cooking gluten free for over 7 years now so I'm not a "newbie" at this; I'm rather baffled.

January 7, 2014 | Unregistered CommenterKris

Kris, I would try it again with the specified flour as well as rule out mis-measurement (I do it all the time :). I have had my fair share of egg-free pancake flops using rice-based blends (gummy gummy gummy). Plus with Better Batter (I have not used it) you have the xanthan gum component. In my recipe here the chia replaces the egg as well as the gum. xoLexie

January 7, 2014 | Unregistered CommenterLexie

I'm so happy to find this recipe. I've been searching and searching for a gluten free, egg free, almond free and even dairy free pancake recipe for my 4 year old son. I'm happy to say my search is finally over! After trying many other recipes and having my son push his plate away saying he didn't like them to asking for seconds of this recipe, I can't thank you enough!

February 8, 2014 | Unregistered CommenterHappy Mom

Happy Mom, I am so glad these pancakes passed the test in your house. I remember the desperation I felt when it came to pancakes. So thankful my husband came up with this one :)

xoLexie

February 17, 2014 | Registered CommenterLexie

I'm egg-free, so I'm going to try this recipe soon. :) Do you think I could replace the chia meal with ground flax meal?

April 2, 2014 | Unregistered CommenterMercy

Mercy, absolutely! I would use 2-1/2 T flax meal. Enjoy!
xoLexie

April 3, 2014 | Unregistered CommenterLexie

Ok, thanks Lexie

April 3, 2014 | Unregistered CommenterMercy

Do you have a substitute for honey in the Saturday Pancakes I can only have stevia

July 25, 2014 | Unregistered CommenterLaurie

Laurie, yes, you can use stevia … I would replace 1/4 cup honey with about 3 TBS milk + stevia to taste (it's an egg-free batter so taste away … but be prepared for a bean flavor … this goes away once baked). Oh and honey makes the pancakes golden, so stevia sweetened ones may not come out as purdy :) xoLexie

July 25, 2014 | Unregistered CommenterLexie

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