Ok, so baking without eggs is extremely frustrating, but here’s a truly successful egg free pancake recipe. Kid and husband approved. Saturday morning just wouldn’t be the same without pancakes!
Gluten Free Corn Pancakes (egg, dairy, soy and sugar free)
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- Prep Time
- Minutes
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- Cook Time
- Minutes
-
- Yield
- 9 -10 4" pancakes
- Difficulty Level Beginner, Child Friendly, Easy
Ingredients
- 1 cup corn, millet or sorghum flour
- 1/2 cup all purpose gluten free flour blend ( I used Trader Joe's)
- 1/2 cup tapioca starch/flour
- 1/2 t. stevia powder
- 1/2 t. salt
- 1/4 t. baking soda
- 1 t. baking powder
- 1 t. xanthan gum
- 2 flaxseed meal eggs
- 1 3/4 - 2 cups almond, rice or coconut milk (not canned)
- 3 T. grape seed oil or melted coconut oil
Instructions
- 1. Preheat a skillet over medium heat.
- 2. For the flaxseed eggs combine 2 T. flaxseed meal and 6 T. water. Set aside.
- 3. In a medium mixing bowl combine dry ingredients. In a small mixing bowl combine the wet ingredients, including the flaxseed eggs.
- 4. Add the wet ingredients to the dry and mix thoroughly.
- 5. Using a 1/3 cup measure pour batter onto skillet and cook on each side until golden.
- 6. Serve warm with your favorite toppings.
- Servings : 4 - 5
- Ready in : 30 Minutes
- Course : Breakfast
- Recipe Type : Breakfast, Dairy Free, Egg Free, Gluten Free, Nut free, soy free, Sugar free
- Ingredient : Almond Milk, baking powder, salt
About Chef
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Katrina Nixon
Hi! I’m Katrina, home schooling mother of 3 amazing daughters. I’m an artist, singer, songwriter, musician, health and fitness enthusiast. Read our story!
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