We finally landed on a recipe for gluten-eggs-dairy-sugar-free pancakes!
Almond flour adds protein and the flax/chia combo adds nutrition. (Pastured eggs are great, too, if you can have them.)
This Large Batch makes approximately 60 pancakes, which keep well in the fridge or can be frozen for future use. (This is time-consuming, so be sure to designate a block of time for your Large Batch of GEDS Pancakes).
Feel free to experiment with the flours, egg-substitutes, oils, etc.
Also, if you’re feeling particularly daring, you many want to whip up Gluten-Eggs-Dairy-Sugar-Free Pancakes (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 enough pancakes to last our familly of 4 approximately two weeks. (Did I mention that I live in a house with all boys?)
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 (Large Batch)
•1 ½ cup brown rice flour (I’ve used both Arrowhead Mills & Bob’s Red Mill)
• 2 cups almond flour
• ½ cup + 1 TB tapioca flour (I use Bob’s Red Mill)
• 1 cup potato starch (Bob’s Red Mill)
• 1 TB + 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 ½ tsp unrefined sea salt
• 1 ½ tsp guar gum
• 6 eggs (I use 6 TB ground flaxseed–or a combo of flaxseed + chia seeds– + 1 cup + 2TB warm water)
• ½ cup grapeseed oil or applesauce (I have also used mashed, ripe bananas with good results) UPDATE: I now use melted coconut oil.
• Approx. 4 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. Follow along as we grow real food and three boys while renovating a 20-acre farm in northern Virginia. Do you love homegrown food, Paleo-ish recipes, and natural living? You’re in good company! Let’s grow together…