Thursday, June 6, 2013

Egg Free, Gluten Free Pancakes

Well hello there, friends. It's been quite a while since I've posted something here. This past winter and spring (which was really just winter that lasted through the end of April... ugh!), I found myself completely immersed in the task of settling into life at home with my three young boys. Homeschooling, cleaning, preparing nutritious meals, reading, and staying sane (thank you God, Kay Arthur, and have been consuming most of my time.

BUT now the sticky notes of recipes are piling up in my kitchen! It's time to do something about them... get some of those recipes on this blog... finally.

A while back, I ran out of eggs, and wasn't picking up another dozen from my farmer for a few days... and we desperately wanted pancakes. So I created this egg free recipe and I'm so happy with it that it's become my go-to pancake recipe ever since. My boys love them. In fact, last night we ate them along with some organic chicken sausages for dinner (what kid doesn't love breakfast for dinner?). I like to smear mine with freshly ground peanut butter and my boys love drizzling them (or dousing them) with pure maple syrup.

The ingredient list seems long, but really they are easy to prepare. I find the buckwheat flour to be essential as it helps to hold the pancakes together nicely, which is especially important when you're cooking gluten free.

Egg Free, Gluten Free Pancakes

Egg replacer:
2 tablespoons ground flaxseed
6 tablespoons water

Dry ingredients:
1 cup sprouted brown rice flour
1/4 cup coconut flour
1/4 cup arrowroot powder
2 tablespoons buckwheat flour
2 tablespoons coconut palm sugar or sucanat
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
pinch salt

Wet ingredients:
2 tablespoons coconut oil
2 tablespoons honey
1 teaspoon vanilla
1 cup + water

Preheat a pancake griddle over med-low heat.

Mix flaxseed and water in a small bowl. Set aside.

Mix all dry ingredients in a large bowl. Add flaxseed mixture, coconut oil (melted), honey, and vanilla. Stir.

Begin adding water slowly, up to 1 cup, and stir. The batter will thicken upon standing, so you may want to add an additional 1/2 cup water if the batter sits a while before you pour onto the griddle.

Pour about 1/4 cup batter into round circles onto the griddle. Wait until bubbles form on the top of the pancakes (about 3-5 minutes) and flip. Cook another 2-3 minutes, until golden brown.

Serve with 100% pure Grade B maple syrup.

Makes about a dozen pancakes.


  1. I look forward to trying these today as we love your recipes and have missed your posts! (I completely understand the break :) Do you buy your sprouted b.r. flour online? I have never seen it in either of the three grocery stores where I shop.

  2. I buy my sprouted brown rice flour from Azure Standard. If you can't get it locally, you can make your own by sprouting brown rice, dehydrating it, and then grinding it into flour (but that's a lot of work). You can also soak brown rice flour overnight in a slightly acidic base of water and whey (or lemon juice or kefir), but I have not yet experimented with soaking flours for this recipe.

  3. I made these yesterday, and they were great! Modifications: more brown rice flour instead of buckwheat flour, 1 tbsp coconut sugar instead of 2, ghee instead of coconut oil, and I soaked the flour overnight to pre-digest the grains. Thanks for a great recipe!