Gluten Free Pancakes – veganizeable

Pancakes in my house is one of our favorite breakfast foods. So when trying to eliminate gluten, I was on the quest to make the perfect gluten free pancake, and I think I finally have! These pancakes are light and fluffy like the real thing and freeze very well for later use. I also think you could use this as a waffle batter! This recipe doesn’t have much sugar in it because that’s how we like it, but if you need to add more, then add more, keeping in mind you’ll probably use maple syrup.

Ingredients:

1 1/2 cups all purpose gluten free flour – I suggest using my recipe click HERE for the recipe or use any store bought brand
1 tablespoon egg replacement powder – I suggest using my recipe click HERE for the recipe, I cannot guarantee other brands work as good
1 cup nondairy milk (I used unsweetened almond milk)
2 whole eggs  (flax seeds can be used for vegan version 2 tablespoons ground flax + 6 tablespoons hot water, let sit 5 minutes)
1 1/2 tablespoons olive oil
2 tablespoons sugar
1/4 – 1/2 cup water as needed for texture

a very good nonstick skillet is highly suggested

Directions:

Mix all the ingredients in a bowl except water, stir well. Let set 3-5 minutes to allow it to thicken slightly, then adjust thickness with water. A thinner pancake is fluffier and vice verse, so do this to your taste.

In a nonstick pan set to medium, cook approximately 2 minutes or until surface is covered in lots of bubbles. Flip and cook approxomately 2 more minutes or until golden and center has set. Serve warm.

PLEASE TAKE NOTE: If you are making this and cooking for someone with gluten allergies or celiacs disease. Make sure to purchase ingredients that are certified gluten free, and clean your utensils very well. Better safe than sorry.

Prep time: about 5 minutes Cook time: Approx 4 minutes per pancake Makes 8-10 pancakes
Allergies: eggs* (use vegan version if needed)
This recipe is safe for those on a gluten free diet and vegan diet (if suggestions are followed).

Here is a time saving tip:  Instead of spending a small fortune on frozen pre-made pancakes, double or triple this recipe and store in a zip lock bags with wax paper between each pancake. You can reuse both the bag and the wax paper many times.

(Nutritional information assumes you’re using my recipes, whole eggs, unsweetened almond milk, variations in recipe will affect calories:)

Gluten Free Vegan Egg Replacement / Substitute (Like Ener-G egg)

For those wanting to bake without eggs we usually turn to store bought egg replacements like Bob’s Red Mill brand or Ener-G brand. While they are both amazing in their own right, they’re expensive, and what happens if you don’t realize you’re out of it? Well, I’m here to tell you that you can make it at home for a fraction of the price, with 4 basic ingredients.

Ingredients:

10 tablespoons potato starch
6 tablespoons tapioca starch
2 tablespoons plus 2 teaspoon baking powder
1 tablespoon plus 1 teaspoon baking soda

Directions:

Mix well and store in a container til use. Will last very long time and is shelf stable.
This makes about 12 egg equivalent. Original recipe HERE.

How to use in recipe:
If a recipe calls for just the powder, do not add addition water. If recipe calls for a mixed egg always mix in a separate container and use this formula (this varies from original recipe):
one whole egg: 1 1/2 teaspoons powder to 2 tablespoons water
egg white: same as whole egg
egg yolk: 1 1/2 teaspoons powder to 1 tablespoon water.

This replacement is not suitable for things like scrambles eggs and the like, this is for baking.

PLEASE TAKE NOTE: If you are making this and cooking for someone with gluten allergies or celiacs disease. Make sure to purchase ingredients that are certified gluten free, and clean your utensils very well. Better safe than sorry.