Print

Gluten-Free and Egg-Free Pancakes

5 from 4 reviews

Ingredients

Units
  • 1 cup of gluten-free all-purpose flour
  • 1 tablespoon ground flax seed (flax meal)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons maple syrup (or sugar, honey)
  • 1 teaspoon vanilla
  • 1/4 cup of unsweetened applesauce
  • 1 cup of milk (or non dairy)

Instructions

  1. In a medium size mixing bowl, sift together flour, flax meal, baking powder, cinnamon, and salt.
  2. In a separate bowl, combine maple syrup, vanilla, applesauce, and milk. Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest ¼ cup at a time to avoid a runny batter (not all gluten free mixes are the same see note below). Mix until you get the lumps out of the batter. You don’t want it to be too thick or too runny. There’s a happy medium and 1 cup + 2-ish tablespoons should be just about right.
  3. On a greased, heated griddle over medium heat (or pan on your stovetop), begin to cook pancakes about a ¼ cup of the batter for each one.
  4. Cook 1-2 minutes until they start to bubble around the edges, and flip. Cook for another 1-2 minutes. Remove from pan and serve.

Notes

Gluten Free Flour Mixes that work for this recipe: Bob’s Red Mill, Cup4Cup, Better Batter, Pamela’s Baking Mix.