Pancakes are a comfort food. Flat round cakes often topped with fruit or for many maple syrup. I have a recipe in my cookbook for pancakes but it does contain eggs. You can use an egg substitute in that recipe but I bake up some terrific pancakes.
But I think this recipe bakes up even lighter and fluffier pancakes for those who need to avoid eggs. Even great for those who don’t, too!
Egg-Free, Milk-Free Gluten-Free Pancakes
Makes eight 4-inch pancakes
In a medium sized bowl, briskly whisk together:
1¼ cups water
2 tablespoons extra light olive oil
1 teaspoon vanilla extract (optional)
In another medium sized bowl, briskly whisk together:
1¼ cups Celeste’s Best Gluten-Free Flour Mix*
2 – 4 tablespoons sugar (depending on desired sweetness)
1½ teaspoons cream of tartar
¾ teaspoon baking soda
½ teaspoon konjac powder or xanthan gum
¼ teaspoon sea salt
Add wet ingredients to flour mixture and whisk well until batter is free of lumps. For fluffier pancakes, let batter stand for 10 minutes.
Lightly grease a griddle with extra light oil and heat over medium heat. When griddle is well heated (see note box on following page) pour approximately ¼ – ⅓ cup of batter onto griddle.
Cook until the bottom of pancake has lightly browned. Flip over and cook an additional 1 – 2 minutes, or until both sides are evenly browned.
Serve immediately or keep warm in a 200 degree oven until ready to serve.
Freeze any leftovers in a plastic freezer bag, separating pancakes with sheets of wax or parchment paper between them.
* To replace flour in this recipe use 1 cup white rice flour and 1/4 cup sweet rice flour.
- You can tell if your griddle is hot enough by flicking a drop or two of water on its surface. The water will dance around and quickly evaporate when ready.
- Griddles are best for pancakes because they don’t have sides and you’ll be able to maneuver the spatula more easily when flipping the pancakes.
- If you prefer a thinner pancake, add an additional tablespoon or two of water to the batter.
Maple Syrup Substitute
This recipe is good in a pinch and only takes a few minutes to prepare. My family has found they prefer it to most commercial syrups.
Makes approx. 1¼ cups syrup
Place in a small saucepan:
1½ cups coconut palm sugar
Heat to medium and cook just until the sugar melts and browns.
1 cup boiling water
Cook on medium heat, stirring often until sugar dissolves completely in the water. Reduce heat to a simmer and continue to cook on low, stirring often, as syrup thickens, about 5 – 7 minutes.
Once syrup has thickened, remove from heat. Add:
1 teaspoon extra light olive oil
1 teaspoon vanilla or maple extract
Use mixture in any recipe that calls for maple syrup.
- For those with corn sensitivities: Some maple syrups may use corn oil as an anti-foaming agent when processing. Be sure to check with the manufacturer to see if they defoam their syrup and what they may be using to defoam it.