TODAY is the day your life changes! Get ready to make the most amazing gluten free, vegan, egg free pancakes. Living with food allergies doesn’t mean we go without great recipes 🙂 Additionally, I’m also going to answer some common questions asked about gluten free recipes, and today, you WILL know the trick to fluffy pancakes that are safe and delicious. What’s more, this is an easy recipe, and something you can make with kids on the weekends. These homemade vegan pancakes freeze beautifully and are going to make your tummies so happy.
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Celery, Citrus, Corn, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Strawberry, Squash & Gourd, Sweet Potato & Yam, Tomato, Yeast
Friendly To: Diabetic, EOE, Vegan
Compatible With: Apple Free, FPIES
For Apple Free & FPIES: Use an alternative vinegar of choice.
Let’s look at some common top 8 free pancake recipe questions, then on to the video and recipe.
Related Recipe: Gluten Free Lemon Blueberry Fluffy Vegan Pancakes (Top 8 Free)
How Do You Make Pancakes From Scratch?
Making (gluten free) pancakes from scratch at home is easier than you think. In fact, after you make this gluten free pancake recipe, you can pre-measure the dry ingredients for future use. To make pancakes from scratch, you use a combination of wet and dry ingredients you have on hand, mix them together, and cook them. Pancakes are not considered from scratch if you use a boxed mix from the store.
Remember how I said you should pre-measure? If you do, you essentially have your own boxed mix. It’s less expensive, and totally delicious.
What Does Each Ingredient Do In Pancakes?
In gluten free, top 8 allergy free pancakes, your essential ingredients are the gluten free flour blend, rising agent, liquid ingredient, and egg substitute. The gluten free flour blend is the foundation for flavor, texture, and density. Your liquid ingredient is what creates the batter and allows it to flow and cook. You don’t have to stick to milk only in pancakes.
Your egg free substitute(s) need to lift, moisten, and bind. The last bit is very important if you don’t want crumbly pancakes. Finally, your leavening agent is going to bring the lift that makes these pancakes incredibly fluffy.
Related Recipe: Gluten Free, Top 8 Free Fluffy Rose Pancakes (Vegan)
How To Make Milk Free Pancakes
Great news! Cow’s milk is a 1:1 substitute for dairy free milk. In a recipe, when the developer calls for milk of choice, use your favorite dairy free milk. The only time this works differently is if the author calls for buttermilk, skim milk, or whole milk.
Almond milk and soy milk are common choices for milk free and vegan recipes. We opt for homemade using our NutraMilk due to shared equipment. Our Dairy Free Swaps article can tell you a lot more about how most dairy free foods are made on shared equipment with dairy.
What Are Gluten Free Pancakes Made Of?
Wheat contains gluten which has several amazing properties. When you’re eating gluten free, you’ll need to create gluten free flour blends that are delicious and well balanced. This article on Gluten Free Flour is a great read if you’re new to all of this.
Gluten free pancakes are made of the same type of ingredients as gluten-containing pancakes. The biggest difference in a standard pancake recipe and these top 8 free pancakes: the egg and egg substitute. Wether you use our gluten free AP flour blend or your favorite store bought blend, the pseudograins in the mix are the base of your gluten free pancakes.
Ingredients you won’t want to leave out are vanilla extract (for flavor), salt (for flavor and balance), and maple syrup for serving. Some people also like to incorporate fruit or chocolate chips. Since this is a basic recipe, you can easily add your favorite fruits or chocolate while cooking.
Related Resource: Top 8 Allergy Free Safe Product List. Learn all the brands we love, made on top 8 allergy free equipment.
Why Are Gluten Free Pancakes Gummy?
If any of your gluten free recipes come out gummy, there are a few things to look at. If you’re gluten free only, you probably have a gluten free pseudograin that’s causing gumminess. Cassava flour for example can get quite gummy. If you’re also egg free, your egg substitute may be to blame. Gumminess is usually a sign that there’s too much of something.
For example, our recipes containing cassava flour are “cut” with tiger nut flour (tuber, NOT a nut) to reduce the gumminess. It works like a charm every time.
Gluten Free Fluffy Pancake Recipe & Video
- Mixing Bowl
- Measuring Cup
- 320 g Gluten Free AP Flour Blend (RAISE Members, see our blend below)
- 4 - 8 TBSP Granulated Sweetener of Choice we used Organic Maple Sugar
- 4 tsp Baking Powder
- 1 tsp Sea Salt
- 1/2 tsp Baking Soda
- 2 cups Milk of Choice we used homemade dairy free milk
- 3 TBSP Golden Flax Meal
- 6 TBSP Water
- 3 tsp Organic Apple Cider Vinegar
- 1 tsp Organic Vanilla Extract
- Optional: Dairy Free butter of choice for cooking
- Combine your flax and water together in a small bowl and set aside.
- In a measuring cup, combine your milk, vinegar, and vanilla.
- In your mixing bowl, combine your flour and other dry ingredients. Lightly mix together.
- While mixing by hand, pour in your milk combo and mix everything together. Avoid over mixing.
- Add your flax and continue to mix until a nice batter has formed (see video for details).
- Heat your pan on medium heat and wait for it to heat completely.
- Use a measuring cup to scoop your batter into the hot pan. We opted to melt a little butter before adding the batter.
- Once bubbles have formed, flip your pancakes over and cook until done in the middle.