This morning we came about a new pancake recipe for those who are unable to eat eggs. We are in the process of tinkering with the coconut flour recipe to exclude eggs but it’s still got a little way to go.
These are really delicious and my son loved them. There is cinnamon in the recipe but this could easily be left out or exchanged for a different spice. You could stud them with berries while cooking, incorporate chocolate chips or serve with yogurt.
We hope you enjoy these as much as we do!
- 1 cup gluten free plain flour (we like doves farm)
- 1 tablespoon ground flax seed
- 2 teaspoons baking powder (make sure it’s gluten free)
- 1 teaspoon cinnamon (easily left out or replaced)
- 1/4 teaspoon salt
- 2 tablespoons honey (use maple or agave syrup for a vegan option).
- 1 teaspoon vanilla
- 1/4 cup unsweetened applesauce (we normally use baby food purée pots and use 3/4 of a pot. We also find big tubs of applesauce during Passover in our local Tesco)
- 1 cup of dairy free milk. (You can use normal cows milk if you aren’t dairy free).
- Chocolate chips
- Heat a pan over medium heat. Grease (we use a cooking spray for a fine mist)
- Combine the flour, flax, baking powder, cinnamon and salt in a large bowl.
- In a separate bowl or jug combine the remaining wet ingredients.
- Pour half of the wet mixture into the dry and mix thoroughly. Add the remaining mixture slowly so your batter doesn’t become too runny.
- Add 1/4 of a cup of batter to the pan and cook for 1-2 minutes. As soon as it releases from the base of the pan flip and cook for a further minute. Repeat until the whole mixture is used.
- Serve and enjoy!
This recipe yields 8 pancakes.