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.
Kathleen Henderson is the Yankee behind the Homestead, where she keeps up with Mr. Native Texan, three busy boys, a large dog, an assortment of chickens and an organic garden on three beautiful acres in Northern Virginia. Yankee Homestead is where she organizes her tips, tricks and resources for a healthy life. Favorite topics include real food recipes, gluten-free living, essential oils and home remedies, all things natural and nontoxic, plus mommy musings and homeschooling resources. Find out more on the About page