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Monday
Dec092013

Gluten-Free Dairy-Free Egg-Free Pancakes

 

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. 

Saturday Pancakes 
A recipe from Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free Egg-Free and Soy-Free Recipes

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:

 

  1. 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.
  2. One reader asked what palm shortening was. It is non-hydrogenated palm oil—an allergy-friendly fat. I use it here on my blog 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 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—those found in animal fats. Other oils I use include Safflower and Avocado. I think a post on Fats is due :)

 

 

Reader Comments (13)

That's so great you have found a new pancake recipe! What exactly is palm shortening?

Danielle, Thank you for your question. I have adding a note to the post with an answer. xoLexie

December 10, 2013 | Registered CommenterLexie

I don't have a grinder to make the chia seed meal. Can flax meal be used as a replacement with the same results?

December 16, 2013 | Unregistered CommenterDee

Absolutely. Just use an extra 1 tablespoon :)

December 16, 2013 | Unregistered CommenterLexie

Thanks, Lexie! I so enjoy your blog!

December 16, 2013 | Unregistered CommenterDee

Wow, just.....Wow! I can't believe how good these pancakes are!! I used 3 T. of flax meal and they resembled pancakes with eggs! I now have the only pancake recipe I will ever use! Thanks, Lexie!

December 17, 2013 | Unregistered CommenterDee

Doin' the Happy Pancake dance for Dee's house! :) xoLexie

December 17, 2013 | Unregistered CommenterLexie

i am so excited to try these! i am on a weird diet for my allergies! these sound really good!

January 22, 2014 | Unregistered Commenterruthie finney

I can't have eggs/ flax or chia seeds, what could I use???

February 17, 2014 | Unregistered CommenterAmber

Amber, you might try Ener-G egg replacer. But no guarantees. This recipe was specially designed to use gel eggs in place of eggs. xoLexie

February 17, 2014 | Registered CommenterLexie

I just made these! But I noticed i didn't have any all purpose flower on me, so i used the second closest thing i had- corn meal. I threw the corn meal in my nutrabullet to smooth it out, then continued with the recipe. The out come was corn bread, and it was amazingly delicious. Because of my allergies I haven't had corn bread since I was 9 (I'm currently 16) and it was a nice suprise. Just letting you know if you swap the flower with corn meal you get REALLY good corn bread!
Thank you for the recipe!

March 2, 2014 | Unregistered CommenterBianca

Bianca, well thanks for letting me know! I will have to try that. We have a few cornbread lovers in this house. :) I think it's awesome that you are in the kitchen experimenting like this at 16! So impressed. I didn't start experimenting until I was 40, ha!

xoLexie

March 2, 2014 | Unregistered CommenterLexie

Thank you so much for posting this Lexie. I've been searching online for an egg-free, GF bread...haven't had pancakes (real pancakes) since we started this journey a few years ago. I'm excited to try this. And thanks to Dee for her flaxseed measurement since that's what we'll be using and Bianca for her advice on cornbread, since we haven't had that either :) This is such a blessing. I'll be looking more at your site.

March 14, 2014 | Unregistered CommenterRose

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