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 yogaglo.com) 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.

Banana Walnut Pancakes

I've become an avid pancake maker over the last few years, since my oldest son started eating solid foods. He adores pancakes, mostly because he gets to drown them in syrup or agave, and swirl and swirl the pancake around in it, "Like it's driving on a racetrack," he explains. We usually make pancakes at least once on the weekend, when hubby is home and we get to enjoy a lazy breakfast together as a family.

And being as today is Saturday, pancakes were the requested food this morning. But I wanted to try something new, something different from my standby pancake recipe, something that would get my pancakes...

1) a little lighter
2) a little more golden
3) a little fluffier, like the gluten pancakes of my youth
4) sweet and crunchy, to make the pancake multi-dimesional

I think my recipe hits it right on on all accounts. The star ingredients: arrowroot powder, bananas, and walnuts!

I'm so happy to be adding this pancake recipe to my repertoire. I think I'll try it again next week, swapping out the bananas and walnuts for blueberries and pecans... try this recipe as is, then get you creative with the add-ins.


Banana Walnut Pancakes

1 cup almond flour
2 tablespoons coconut flour
2 tablespoons arrowroot powder
1 tablespoon ground flaxseed
1 tablespoon Xylosweet (Xylitol)
pinch salt
3 eggs
1/4 cup almond milk, coconut milk, or cream
2 tablespoons water
1 tablespoon vanilla
1 banana
1/4 cup chopped walnuts

Preheat nonstick griddle over medium-low heat.

Combine flours, flaxseed, Xylosweet, and salt in bowl. In a separate small bowl, whisk eggs and add milk, water, and vanilla and whisk again. Add wet ingredients to dry and stir to combine, getting out most of the lumps (add more milk or water if necessary to thin the batter to a pourable consistency).

Slice banana into thin slices and add to batter, along with chopped walnuts. Stir again to incorporate.

Pour 1/4 cup of batter onto preheated griddle and cook for 3-4 minutes, until bubbles start to appear. Flip over with a spatula and cook an additional 2-3 minutes, until golden brown.

Makes 8-9, 4 inch pancakes.

Buckwheat Banana Pancakes

No rain this morning, but when I asked my three year old what he wanted for breakfast, he said, "Banana pancakes please!" I'm surprised it was not followed up with a request for a little "Jack." Since he was just a year old, he has had this thing for Jack Johnson, affectionately known as just "Jack" around here. We put some Jack Johnson music on and he'll just start going to town with his little man dance moves.

So whenever I hear the words banana pancakes, I always start singing to myself, "...making banana pancakes, pretend like it's the weekend now... we could pretend it all the time. Can't you see that it's just raining, ain't no need to go outside..." But since today is Saturday morning, it means Bluegrass Saturday Morning tunes were streaming in from my kitchen radio. And my little man always has little man dance moves to accompany the plink plink plink of that might fine banjo.


Ain't no need to be a Jack Johnson or bluegrass fan though to enjoy these hearty pancakes. The hint of bananas is just enough sweetness that I don't even use syrup.


Buckwheat Banana Pancakes

2 eggs
1 mashed ripe banana
1/4 cup raw milk, cream, or almond milk
2 tablespoons water
1 teaspoon vanilla extract
1/4 cup almond flour
1/4 cup buckwheat flour
2 tablespoons coconut flour
1 tablespoon xylosweet or agave
1/2 teaspoon baking soda
1 teaspoon cinnamon
pinch salt

Preheat griddle to medium- low heat. Whisk eggs in bowl and add banana, milk, water, and vanilla. Mix thoroughly. Add dry ingredients and mix until just combined (may be a little chunky). Using a 1/4 cup measuring cup, add pancake mixture to hot griddle, making a small circle (if using non-stick, no oil is needed. If not non-stick, use a tablespoon of coconut oil or butter to grease the pan). Cook for approximately 3-4 minutes and when a few bubbles surface the top of the pancake, use a spatula to flip and cook an additional 2-3 minutes. Repeat with remaining batter.

Makes approximately 6 pancakes.

Enjoy plain (as they are a mild sweet already) or top with extra banana slices, agave, 100% pure maple syrup, or almond butter.

Gluten Free Pancakes

Hi folks! Thanks for visiting my site. This is my first post, and a very proud one indeed. I have worked for over a year to create the best, fluffy, gluten free, grain free, pancake recipe. You see, pancakes are a ritual in my house on bluegrass Saturday morning (we tune into our local jazz station for bluegrass music at the bright hour of 7am). But about a year ago, I gave up gluten and most grains altogether to alleviate some persistent health issues that I'd battled since my teen years. And it worked! I've never felt better. The problem is now trying to re-create some of those favorite, "normal" foods that I (and my husband) grew up eating (such as fluffy, buttermilk pancakes made with processed, white, and virtually devoid of nutrition wheat flour). Well, here is my version of fluffy, healthy pancakes (sans gluten and instead full of fiber and protein). I hope you like them as much as my family does!

Gluten Free Pancakes

3 eggs
1/4 cup cream or coconut milk
2 tablespoons water
1 tablespoon vanilla extract
1 tablespoon agave nectar (or xylosweet)
1/4 cup ground flaxseeds
1/4 cup almond flour
2 tablespoons coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon

Preheat non-stick griddle pan to medium-low heat (if not non-stick, use 1 tablespoon butter to grease pan). Whisk first five ingredients (through agave) in bowl. Add remaining ingredients and whisk until smooth (there may be a few lumps, totally ok). Scoop 1/4 cup of batter and pour on griddle. Cook until bubbles start to form on the top of the pancakes. Flip and cook another minute or two.

Top with fresh fruit, freshly whipped cream, and/or walnuts and serve with 100% pure maple syrup.

Makes 8 pancakes.