After many breakfast flops trialing over a dozen allergen-free pancake recipes from the internet and cookbooks, time eventually came for me to craft my own recipe. It was certainly a tall order and it took many many drafts to perfect, but it's finally done! Here it is; the tried-and-tested, family-approved, super simple secret to fluffy allergen-free Sunday-morning pancakes & waffles!
Yields approximately 6 4" pancakes
Difficulty: Easy
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Recipe Video:
Ingredients:
Wet
1 flax egg (1 tbsp ground flax + 3 tbsps warm water)
1 cup soy milk (soy is recommended, but another plant milk is okay)
1 tsp apple cider vinegar
1 tbsp vegetable oil, plus more for frying
Dry
1 cup gluten free all purpose flour (I use King Arthor's GF Measure for Measure mix)
1.5 tsps baking powder
2.5 tbsps sugar
a pinch of salt
Optional
1 tsp vanilla extract/powder
1 tsp matcha powder
2 tbsps cocoa powder + 1 additional Tbsp soy milk
Chocolate chips (non-dairy)
Fruit such as apples or berries
Chopped nuts
Method:
1. Combine your flax egg in a small dish.
2. In a separate bowl, combine your soy milk with your apple cider vinegar. Let sit for 5-10 minutes. This will be your buttermilk.
3. Sieve all dry ingredients into a medium-sized bowl and combine
4. Carefully combine your flax egg and buttermilk into your dry ingredients using a rubber spatula until it is just combined. A thick batter will be formed, some small flour pockets are okay. Its important not to overwork the batter.
5. Heat enough oil to thinly coat the bottom of a nonstick skillet. Test the temperature of the oil with a drop of better. If it's hot enough, the batter should sizzle. Discard the test-batter.
6. Once the pan is heated, add 1/4 cup of your batter to the center of the skillet. The edges of the pancake will start to bubble and the pancake should be ready to flip 30-60 seconds after this starts. When it's bottom feels crisp and the batter has firmed up a bit on top, flip and let cook for abother 1-2 more minutes. Repeat and serve fresh!
I love to serve these pancakes with agave, fresh fruit, and even lemon/lime for squeezing on top! This batter is also perfect to store in your fridge for an easy breakfast! Please comment below or reach me on Instagram @eats.by.eli if you have questions. If you've made this recipe share you thoughts! Best wishes!
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