I have been making this recipe for almost 2 years and my family can’t get enough. I have made it many different ways with different flours, with and without eggs, different butter/oils etc. I hope you can enjoy these as much as my family does.
So this recipe is amazing. Somehow it works no matter what substitutes I have made to it. It seriously is the perfect recipe! I definitely recommend trying it.
1 1/2 C flour + more if needed, gluten free if needed (I use my Gluten Free No ‘Gum’ Flour Mix) (1)
3 1/2 tsp baking powder (or 1 tsp baking soda and 3 tsp apple cider vinegar) (2)
1 tsp sea salt
1 Tbsp cane sugar
1 1/4 C milk/milk replacer (I use light coconut milk)
1 egg/egg replacer (I use a flax egg [1 Tbsp flaxseed meal, 2 Tbsp warm water]) (3)
3 Tbsp butter/vegan butter/coconut oil, melted (I use miyokos butter) (4)
- Make flax eggs (omit if using regular eggs) in small bowl by combining flaxseed meal and water, mix and let sit for 5 min.
- In a large bowl whisk together flour, baking powder (or baking soda), salt and sugar. Make a well in center.
- Combine the milk, egg/egg replacer, melted butter/oil (and apple cider vinegar if using).
- Pour the liquid ingredients into the well in the dry ingredients, mixing until smooth. If using Gluten Free No ‘Gum’ Flour you will likely need to add an additional 1/4 C of flour so it isn’t too runny.
- Heat a lightly oiled griddle/frying pan over medium high heat. Pour or scoop batter onto the pan, about 1/4 C for each pancake. I make smaller pancakes for my toddler. Brown on both sides, serve hot and enjoy.
- Freeze extra pancakes in a sealed bag or container, reheat and enjoy
(1) Gluten Free Flour: Gluten allergy – If you are using a standard 1:1 gluten free flour mix, such as my Gluten Free All Purpose Flour, that has psyllium husk fibre/xanthan gum, it will cause your batter to be quite thick. You will need to spread the pancakes out on the pan. If using my Gluten Free No ‘Gum’ Flour, you will need to add an additional 1/4 C approximately.
(2) Baking Powder: Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar
(3) Egg: Corn allergy – Eggs are washed with a commercial cleaner that is full of corn products. The egg shells are porous and absorb the cleaner, so many with corn allergies have issues with eggs. Less common is to have issues with eggs due to what the chickens are eating.
Egg Replacer: Corn allergy – I have found that many of the egg replacers out there use corn starch, so beware which one you buy.
(4) Butter: Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted), also be careful of the diet of the cows. Many vegan butter have corn derivatives.