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)
Published on
January 24, 2015 | By
|
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 9 -10 4" pancakes
- Difficulty Level Beginner, Child Friendly, Easy
Recipe Rating
- (4 /5)
- (84 Rating)
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
Related Recipes
Katrina Nixon

Rate this recipe
84 People Rated This Recipe
Average Rating