Egg-Free, Milk-Free, Gluten-Free Pancakes

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.

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