Saturday Pancakes | GFCF and Egg-free
Bless his heart. I think the modifications we made to Miles’ diet kind of threw my husband for a loop. It used to be that weekends were his to cook breakfast—and he really enjoyed it—but when you remove eggs, gluten and dairy it becomes quite challenging. So, needless to say it made my weekend to find my husband in the kitchen flipping picture-perfect pancakes last Saturday morning. My first thought was “those have got to have egg in them.” Nope. They were gluten-, dairy- and egg-free AND delicious. They rocked! Here is his recipe.
Saturday Pancakes
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
In blender, blend on medium for 30 seconds:
1-1/2 tablespoons CHIA SEED MEAL or 2 tablespoons FLAX MEAL
6 tablespoons WATER
Add to blender in this order:
2 tablespoons light OLIVE OIL
1/4 cup liquified HONEY
1 tablespoon gluten-free VANILLA EXTRACT
3/4 cup WATER
1-1/2 cups BOB’S RED MILL ALL-PURPOSE GLUTEN-FREE FLOUR
1/2 teaspoon SEA SALT
1/2 teaspoon BAKING SODA
Blend at medium speed until combined. Pour batter onto heated 275-300˚F griddle. Flip pancakes when bubbles appear and begin popping on surface. Serve immediately.
Note: Bob's Red Mill All-Purpose Gluten-Free Flour is noted to be "manufactured in a facility that also uses tree nuts and soy." If this is not acceptable or you would like to make your own, try Lexie's version of this mix.
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Reader Comments (39)
These look fantastic! Good for you guys!
Katie: Thanks for posting the FIRST comment! I look forward to more.
-Alexa
Lex, you're awesome!! What a great site . . . easy and enjoyable to read. These recipes look fabulous and I will definitely be trying some of them. I've got a story to tell re:this diet and I keep meaning to email . . . but I think I will just telephone sometime soon! Hope you're all doing great and surviving the last of 'cabin fever' season . . . spring is here!! Lotsa love, Michelle (& the rest of the Gales too!)
I love Costco! We just went this morning =) It's so wonderful that your husband can still make you guys weekend breakfast—he must feel so good about that =)
Hey Lexie,
Really glad to have found this site and this recipe! I've managed to come up with a great crepe recipe (http://missdropsie.blogspot.com/2010/04/just-like-mom-used-to-make-gluten-free.html) but I just can't seem to come up with a good pancake one. Every time I try, they are FLAT and my husband keeps encouraging me to find a "fluffy" recipe.
I don't have any AP mix (except the bulk barn one which I DON'T like). Any recommendations on replacing that with other flours?
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Kirsten, thanks for dropping in :) And thanks for leaving a comment! Hmmmm, about an all-purpose flour mix. I have not come up with one of my own yet — maybe one day. I have tried and I have umpteen open bags of a variety of flours. Maybe it's lack of time, laziness, whatever, but I tend to grab Bob's Red Mill All-Purpose Gluten-Free flour the most (what I use in my pancake recipe). Maybe you've already tried it? It really is quite affordable and available (our Kroger carries it as does Costco in 5 lb bags!!). What impressed me so much about these pancakes is that even without eggs they were remarkably light—but of course don't expect them to stand 1/2" tall like egg & wheat flour ones do :). So many past GFCFEF attempts left me with flat, gooey pancakes. But not these. So I'd give Bob's Red Mill brand a try. I'd love to hear how they turn out for you!
-Lexie
Lexie I made these tonight for my kiddies. They gobbled them up! Their first words were, "Mmmm". It was cute. They are delish! Kudos to your hubs. I love that your recipes are already adapted for me and my family. Saves me the trouble :) I'm going to adopt you for this month's Apopt A Gluten-Free Blogger event! I've already tried two of your recipes so why not! Thanks Lexie.
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Hello Maggie. There's nothing like a "mmmmmm" from the kids. I shared your comment with my hubby, it made him smile. I am up for adoption :) Am tickled!
- Lexie
Yay Lexie! Thanks for passing on my comments to your hubs. I'll let you know when my post is up. I'm hoping to try one more recipe - maybe the cheesecakes or the marinade you just posted. I think it would be great with tempeh too. So many great recipes :)
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The cheesecake is verrrry good :). The recipe came from my sister's friend, Sinclair. Sinclair is a talented raw foods chef living on the Island of Maui. I would love to have her come stay for a week and do some raw cooking for us!
-Lexie
HI. I am not in the States and can't get that flour, so can you please let me know what it contains so I can make it up myself?
Thanks
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Hi Shelley, great question. Funny, my mother and I were discussing this very topic yesterday. She is in Hawaii and Bob's is very expensive there. Oh how frustrating it is when you are set to make something and then cannot find the ingredients or they are not affordable. Bob's Red Mill All Purpose GF Flour is a combination of (in this order): Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, Fava Bean Flour. In her book Bake Deliciously!, Jean Duane discusses the three categories of flours — grain, protein and starch. She goes on to say "Through trial and error, I have concluded that the best ratio for most things (to start with) is 50% grain flour, 25% protein flour and 25% starch." So if I were giving it a go I might do a trial with:
20% Garbanzo (protein)
5% Fava Bean (protein)
15% Potato Starch
10% Tapioca Flour
50% Sorghum
The only thing about this mixture is that usually ingredients are listed in order of quantity used and sorghum is next to last on Bob's list, so hmmmmm. Anyhow, let me know if you give it a try. Would love to know!
http://www.bobsredmill.com/gf-all_purpose-baking-flour.html
-Lexie
Lexie,
I have discovered that Bob's Red Mill GF products often are made on the same equipment as corn. I am sensitive enough in my corn intolerance that they set me off. I find that a blend of white and brown rice flour with tapioca starch and arrowroot powder works well.
What kind of Baking soda do you use?
~Gaabriel
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Gaabriel, Thank you for sharing that! I will have to look into it and note that fact. And thanks for sharing your flour blend. My mother (aka test kitchen) and I were talking about Bob's AP Flour today and how to come up with our own blend that is similar. For her, Bob's is just not economical. She is in Hawaii and shipping adds significantly to the cost. So I would like to have and post a make-your-own alternative to Bob's AP Flour. The reason I use and recommend Bob's AP Flour is that it is an economical GF flour and a time saver for busy mom's and dad's (at least for those in the U.S. and living near a Costco!). But I really DO need to post an alternative ... I will get on that : ) And preferably one that is not cross-contaminated with corn. Where do you buy your gluten-free flours?
- Lexie
Lexie,
I buy my rice flour at a little Asian foods store. I get my tapioca starch there also. My friend gave me a huge bag of arrowroot powder a few months ago and I haven't run out yet.
Being GF, CF, Yeast Free, raw (mostly), fake-sugar-free, dairy free, soy free and allergic to seafood makes things complicated.
I made these for my kids this morning. Wonderful! I've been searching for a GF, dairy, egg free pancake for a long time and this one worked great. They were flavorful and fluffy and had the texture of real pancakes.
I used a mix of what I had on hand for the flour
1/4 cup teff flour
1/4 cup soy flour
1/4 cup sorghum flour
3/4 cup potato starch
I cooked them on the stove in a cast iron pan heated while I made the mix on med/low.
Thanks for the recipe!
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Teresa, So glad they turned out for you! I am working on a make-your-own Bob's Red Mill AP Baking Flour mix recipe. Getting pretty close. Will share it when I think it's perfected :) My mom is a big fan of Teff. I am still getting into it. What's your favorite recipe calling for Teff flour?
- Lexie
When you say flax meal....do you mean flax meal that is still in the grain/seed form? Or do you mean ground flax meal...my store has both and wasn't sure which one.
Thanks!
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Hi Amy, ground flax seed. You can easily grind your own seed in a coffee grinder, too. : )
Hey Lexie,
I need help. I have tried no less than a dozen different pancake recipes- including yours this morning. Every time I make them, they are flat hockey pucks. I even got all the ingredients. Is it possibly because I have a sucky blender? Do any of your readers have relatively sucky blenders but can still make stuff like this?
:(
Kirsten
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Hi Kirsten! So good to hear from you. Hmmm, my thoughts:
1) unless your blender is REAL sucky, it shouldn't make that much of a difference. How about mixing the batter with a hand mixer in a bowl. A blender like Vita-Mix or Blendtec will quickly and efficiently blend the ingredients ... and I think that helps.
2) Is your baking soda still good? Try leaving it out until the very end and then blend/mix just until combined. Don't want to over mix and kill the leavening action of the baking soda.
3) Gently transfer to griddle and cook at 275-300˚F.
I get a decent texture/rise with this recipe (like you see in the picture), but with no egg, you're not going to get a mile-high rise. :)
Let me know how the next batch goes.
-Lexie
Hi!
I just tried these with an exchange for Doves Farm (UK) buckwheat flour and Doves Farm (UK) Self-Rising White Flour (which is a general mix of tapioca, potato and rice flours and starches).
It was wonderful! I don't even love pancakes, but I had wanted some and these were great. Love the flax in there.
Next time I'm going to cut down on the honey just a smidge - seemed a little sweet. Do you have suggestions on what to replace some of the honey with? I want to keep some of it in, I don't want to take all of it out, but maybe just a small amount.
Thank you so much! I'm Nut-Free, Vegan, Gluten Free and it's really really hard to find great recipes! cheers!
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Hello Maddy! Thanks for your comment ... and am so glad you enjoyed these! About the honey, I often cut it back to 2 tablespoons honey and it does not affect the batter. I think the sugar in the honey contributes to the golden color of the cakes, so I leave some in, but you can definitely cut back on it. I just have a sweet tooth :) Another thing ... I have been making mine with white chia seed meal. For some reason the texture is a tad bit better than when I use flax for the binder. Chia has amazing health benefits, too! Thanks for tuning in! Your comments are always appreciated.
xo
Lexie
Thank you so very much for sharing this recipe. I just made them with some rice and buckwheat flour and added in a Mango ... yum!!! My son who is egg, dairy and gluten intolerant loves them and so do I!!
Lexie, just made these this morning for my son who has lots of allergies we just discovered. He loved these! Thank you so much!!
Lexie, this was amazing!!!!! I used 1 cup of buckwheat flour, and 1/2 cup of oat flour, increased the water to 1 cup, and subbed in yacon syrup for the honey. These were insanely fantastic!! Thank you so much! You completely saved my fat tuesday!!
Meaghan. Let's name your version Meaghan's Fat Tuesday Pancakes : ) Thanks for sharing. How do you like yacon syrup? I have never used it. Can't wait to "flip" up a batch of yours.
xoLexie
I just read this recipe again and realized I completely skipped the first two steps and didn't put it the order you specified. I made this and it was sooo gross! I'm am terrible at following directions! I will definitely have to try this again! Thanks for all the great recipes :)
Your Fan, Marisa
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ROFL. Marisa, you sound like me! I get ADD in the kitchen so much. Anyway, yes, skipping the first step is essentially like leaving out the eggs (binder) ... they should turn out fine the next time ; )
xoLexie
Do you think it would still work if I substituted maple syrup for the honey and liquified coconut oil for the olive oil?
Absolutely! Those subs will work just fine : )
Enjoy
xoLexie
My daughter is Corn Free Peanut free Gluten free Garbonzo bean free Dairy free Egg free Blue Dye free (hives not behavior related) Soy Free and they are thinking about making her Rice Free due to continued abdominal pain and stomach lining irritation. What can we use for these pancakes. She so misses her daddy making her pancakes and I would love to give that back to her.
Thank you
Ah I just noticed I forgot to put she is NUT free too. Ugh (sadly that isnt even all the poor kids allergies)
Carol, I am working on pancakes every saturday : ) On my todo list is to come up with a very allergy-friendly flour mix that replaces Bob's. So sit tight. In the meantime, here is what Real Sustenance recommends, but it is rice based:
3/4 Cup Arrowroot (Or Tapioca Flour)
3/4 Cup Rice Flour (Brown or White rice flour will work)
1/2 Cup Sorghum.
Thank you so much for this recipe! It was so great to see my son eat these this morning. : )
Dear Lexie! I am writing from Mexico City, our daughter is allergic to dairy, egg & gluten (wheat), and she is 2 years old, so sometimes is very difficult for my husband an I to prepare her meals.
I actually made these pancakes & were great in flavor!! she loved them, but they came out really flat, & don´t know if maybe on high altitud some amounts may change, but I'll try to add maybe more flour the next time I prepare them to get them to look exactly like the picture!!
Congratulations on these page!!
Ale
Ale, thank you for leaving a note! It's always good to hear others' stories.
About the pancakes, I have made these here at 6000 ft and in Hawaii at sea level and they turn out spot on every time. They will not be super thick pancakes like you can achieve with the leavening power of eggs ... but they shouldn't be paper thin ; ) I would just check your griddle. 375˚F is a pretty good temp to cook these at. You want to hear a sizzle.
I have been playing with using seltzer or carbonated water and stirring just enough to combine. That give you a bit more lift.
I am working on more pancake recipes, so stay tuned ; )
xoLexie
Just as a by the way--I don't know if I'm misreading your posting style or if something isn't clear, but I was concerned that under the title of the recipe, it said both Rice-Free and Nightshade-Free, when Bob's AP is usually rice-based and the potato flour you suggest in your own version of the mix is part of the nightshade family.
I don't mean to criticize, as I know how hard it is to come up with these things in the first place, and I love seeing what experiments others are doing, but I just want to make sure that people are safe and that you don't get in trouble for someone else's misuse of your recipes.
I like your site! I'm going to keep poking around for more ideas!
Cheri
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Cheri .... no, not taken as criticism at all. I need extra sets of eyes. The Bob's AP GF mix contains no rice. It is garbanzo based. However, good catch on the potato flour.
If you want to make your own version of the flour, I have this recipe ... you could swap out the potato flour for more tapioca? http://www.lexieskitchen.com/tipsandreviews/2010/8/18/for-when-youre-outta-bobs.html
BTW, I am thinking of doing away with that section of each recipe that lists what it is free of. You are right, I don't want anyone to get into trouble in the event I make a typo or innocent error.
Thank you for the shout out. Really appreciate it ; )
xoLexie
Cheri .... no, not taken as criticism at all. I need extra sets of eyes. The Bob's AP GF mix contains no rice. It is garbanzo based. However, good catch on the potato flour.
If you want to make your own version of the flour, I have this recipe ... you could swap out the potato flour for more tapioca? http://www.lexieskitchen.com/tipsandreviews/2010/8/18/for-when-youre-outta-bobs.html
BTW, I am thinking of doing away with that section of each recipe that lists what it is free of. You are right, I don't want anyone to get into trouble in the event I make a typo or innocent error.
Thank you for the shout out. Really appreciate it ; )
xoLexie
Lexie, I need some advise/help. I tried these pancakes today making a few substitutions. I have to make them gf, tapioca free, egg and milk free. I tried your suggestion to subtitute tapioca with arrowroot flour, but didn't have any. So I mixed and 1/8 cup more of sorghum and rice flour and used potato starch and added 2 tblsp King arthur gf cake enhancer. I guess I need to find a good replacement for tapioca starch and flour. any ideas?
We are new to this and have a large list of foods to avoid - gf, egg free, dairy free, soy free, no canola, cottonseed, sunflower or safflower oils just to name a few.
One week down and we are doing ok, but really need a bread replacement.
any suggestions would be very much appreciated.
I am LOVING loking at your recipes :) Can you tell me what you use for a syrup to go over your pancakes? Thanks for all of your hard work on these recipes!
Shari ... you hang in there ; )
So pancakes are REAL finicky. Slight adjustments can produce sticky wads of yuck, like the pumpkin pancakes that went in the trash this a.m.
Here is what I suggest:
Mochi: http://www.lexieskitchen.com/lexies_kitchen/2011/12/11/mochi-garlic-roll-puffs.html
The tapioca bit is tough. I like http://www.foodforlife.com/product-catalog/yeast-free-products/breads/177C6-Yeast-Free-Wheat-and-Gluten-Free-Multi-Seed-Rice-Bread as well as their brown rice tortillas, but they have some of your no-no foods in them. Are you on the 1 month elimination diet? I know it is so tough ... but just try to keep your diet simple. chicken and rice soup, butternut squash, spaghetti squash, etc. Your craving for bread may subside. When we were in your shoes, I did make socca ... kind of beany, but you get that bread-y effect. I have tried dosa, too. Which is lentil and rice fermented overnight and they make this sourdough like batter ... but still perfecting the frying of those babies. Crackers are good, too and pretty forgiving. Chia eggs are a great binder.
I hope that helps a little : )
xoLexie
Julie, So for syrup, I do a few things. We love heating frozen cherries with a little water and sweetener or stevia and blend into a puree. Or we may use "just fruit" spread. For my hubby and oldest, we drizzle a modest amount of syrup on top : )
Do you a have a syrup you recommend? Thanks :)
Can these be frozen to eat later in the week?
Caroline,
Yes! I freeze leftovers all the time. Or will double the batch so that I am sure to have leftovers to freeze. I toast them up in the toaster and sometimes make Pancake Sunbutter and Jelly sandwiches for breakfast.
Have a great weekend! xoLexie
Julie, I will make a fruit compote or use pure maple syrup. xoLexie
I made these this morning for my son. I like to make at least one batch of pancakes during the week to freeze so that I have some easy, healthy breakfast items on busy school mornings. They really turned out nice. Thanks for another great recipe Lexie. You should really write a cookbook :)
Anyway, I ground the chia seed myself for the first time ever in my vitamix and made the recipe exactly as written. They taste really good and I am overjoyed at the nutritional content. Much improved from the other recipe that I have been using lately.
I just want to let you know how much I appreciate all of the hard work you must put into creating these recipes. I am not creative in the kitchen and rely on people like you to do the hard work for me, so thank you.
Julie, it makes my day to read comments like yours! Thanks for taking the time. And I am sooo glad you all enjoyed them. Pancakes are my obsession. : ) xoLexie