Note: This is the same recipe as Gluten-Eggs-Dairy-Sugar-Free Pancakes (Large Batch), only doubled. It makes a LOT of pancakes!! (This is time-consuming, so be sure to designate an adequate block of time for your Extra-Large Batch).
Personally, I figure that if I’m going to all the trouble of lugging out all these specialized ingredients, I might as well make as many pancakes as I possibly can.
The Extra-Large Batch makes approximately 120 pancakes, which is enough pancakes to last our familly of 4 approximately two weeks. (Did I mention that I live in a house with all boys?)
After much experimenting with many recipes, we finally landed on this one. Almond flour adds protein and the flax/chia combo adds nutrition. The pancakes keep well in the fridge or can be frozen for future use.
Feel free to experiment with the flours, egg-substitutes, oils, etc.
Note: if you’re just starting out on your Real Food or gluten-free journey, these pancakes may seem more like crepes to you. 🙂 By the time we found them, we were THRILLED to be able to eat pancakes again after many, many months without them.
Gluten-Eggs-Dairy-Sugar-Free Pancakes (Extra-Large Batch)
•3 cups brown rice flour (I’ve used both Arrowhead Mills & Bob’s Red Mill)
• 4 cups almond flour
• 1 cup + 2 TB tapioca flour (I use Bob’s Red Mill)
• 2 cups potato starch (Bob’s Red Mill)
• 3 TB baking powder
• 1 TB baking soda
• 1 TB unrefined sea salt
• 1 TB guar gum
• 6 eggs (3/4 cup ground flaxseed–or a combo of flaxseed + chia seeds– + 2 1/4 cup warm water)
• 1 cup grapeseed oil or applesauce (I have also used mashed, ripe bananas with good results)
• Approx. 8 cups water
• About 30 drops vanilla stevia
- Be sure to do this first! For egg replacement: mix flaxseed, chia seeds & warm water in small bowl. Set aside and allow to thicken while you mix remaining ingredients.
- In large bowl, whisk or sift together all dry ingredients.
- Stir in eggs (or flaxseed combo), water, stevia and oil or applesauce until well blended and few lumps remain.
- Heat a large, well-oiled skillet or griddle over medium high heat. (I use a big pancake griddle that allows me to make 8 pancakes at a time).
- Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom.
- We like to spread almond butter and Cooked Frozen Berries on our pancakes. Mr. Native Texan likes to add chia seeds on top, too.