Apr 24 2011

Dee’s Pancakes! (Gluten Free, Dairy Free, Soy Free)

Published by at 11:50 am under Gluten Free Recipes

So I have been experimenting with different gluten free and dairy free pancake recipes and finally combined a couple together to find one that both Stef & I really like!

Now this batter is thinner (and the pancakes are thinner) than your average North American pancake, but not “crepe”-like (they’re puffier). My favourite way to eat these is  cover them with my Earth Balance soy-free buttery spread, organic maple syrup and then roll up bacon in them and eat them. (I will try to take a pic the next time we make these!) Soooooooooo goood!! It’s like a sticky buttery sweet mess and then BACON…I mean c’mon. You don’t get much more heavenly than that.

Dee’s Pancake Recipe (I think this recipe makes about 8 or 10? I can’t remember. Stef cooks them off once I mix the batter. *hehe*)

  • 3/4 cup sorghum flour
  • 1/2 cup tapioca flour or potato starch
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger powder
  • sprinkle of cloves
  • 1/2 tsp salt
  • 1 tablespoon ground flax seed
  • 2 tbsp boiling hot water (like, from the kettle boiling!)
  • 1 1/2 tsp bourbon vanilla extract
  • 1 tsp honey/maple syrup/agave nectar
  • 1 egg, lightly beaten
  • 1 cup + 2 tbsp of non-dairy milk of your choice (I like unsweetened almond milk)
  • 1 tablespoon olive/grapeseed/coconut oil
  1. Mix ground flax seed meal with boiling water. Set aside. (this takes about 7 minutes or so to gel up).
  2. Whisk together sorghum flour, tapioca flour, baking powder, spices and salt in a bowl.
  3. In a separate bowl, combine your vanilla, honey/agave/maple syrup, egg, milk and oil. Add in the flax seed “gel”. Stir to combine.
  4. Add the wet ingredients into the dry ingredients and stir until smooth. The batter will probably be thinner than you are used to. This is okay. It’s supposed to be. 🙂
  5. Heat up frying pan over medium heat. (Give it a good 5 minutes or so).
  6. Melt a bit of dairy-free buttery spread on the pan or griddle. (or use oil. whatever.)
  7. Pour a ladle-ful of batter into your pan. Let it cook until you start seeing bubbles forming and it looks a bit dry around the edges.
  8. Flip pancake and cook for another minute or so.
  9. Place on a plate and cover with tin foil to keep the heat in while you’re cooking the rest!

MMMMMMMMMMMMMMHM!! Inhale pancakes of deliciousness!!

One response so far

One Response to “Dee’s Pancakes! (Gluten Free, Dairy Free, Soy Free)”

  1. fartygirlon 10 May 2011 at 9:14 am

    Dude! I love new pancake recipes! Thanks!

    I’ve been using Sareena’s from the Non-Dairy Queen for the last year or so.

    I like your adding of the starches. I usually only do that in breads and am looking forward to seeing what that does on flapjacks!

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