Ellie’s Eggless Pancakes
Gluten, Dairy and Egg Free
I had the pleasure of doing before and after school care for a very sweet girl last school year. She was dabbling in a gluten free and dairy free diet for stomach problems and adored my Everyday Pancakes. I would make them every week and she was always excited for them. I recently found out that she had been tested and has gluten, dairy and egg allergies. Knowing these new restrictions might weigh down on her I wanted to create a recipe of something that she could have and enjoy. I decided to make her favorite pancakes eggless for her and she loved them!
I know that eggs are an allergy for many and a lot of my recipes contain them. We love eggs but I am trying to be mindful to help others overcome their restrictions as well.
These eggless pancakes are delicious and will be enjoyed by all who get the pleasure to have them.
1 ½ Cups of My Personal All Purpose Flour Blend
2 TBSP. Coconut Sugar
¼ Cup Coconut Oil (melted)
Dash of Sea Salt
2 TBSP. Ground Flax
1 TBSP. Baking Powder
1 ½ Cups of Dairy Free Milk
1 tsp. Cinnamon
1 tsp. Vanilla
In a large bowl add the flour, coconut sugar, salt, flax and baking powder. Whisk together and then add the melted coconut oil, stir well. Add milk last and then whisk together until well combined. In a skillet heat 1 tsp. of coconut oil for every pancake you make. I use 1/4 cup of batter per pancake. Add your favorite mix-ins. Cook about 2 minutes on each side. Enjoy!
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