GFCF egg-free Fluffy Multi-Grain Pancake Heaven
It seems like it took years to get here. I have tried endless recipes in search of that fluffy pancake once we had to take eggs out of some of my kiddos diet. Luckily, my monkeys have been good sports, trying anything that even resembles a pancake, but it wasn’t until I went back to the beginning, to an old Pillsbury recipe I used before we had allergy diagnosis that I figured out how to make them work. So, without further adieu, – Gluten-free, Dairy-free, Egg-free, Soy-free Fluffy Multi-Grain Pancake Heaven:
1/3 c amaranth flour or quinoa flour
1/3 c buckwheat flour
1/3 c sorghum flour
1/3 c cornmeal (sub millet here if allergic to corn)
1/3 c starch (I prefer potato, but arrowroot is good too, even corn, you choose)
1/3 c gf oats or quinoa flakes
1 tsp baking soda
4 tsp baking powder
1/2 tsp salt
2 T ground flax
1/4 c brown sugar, or 1 heaping T molasses, 2 T agave or stevia to taste
1 1/2 C milk substitute (rice milk, potato milk, hemp milk)
3 T vegetable oil, I often substitute 1 T ghee for some of the oil.
Heat pancake gridle or skillet to medium heat and mix dry ingredients in a bowl. Mix milk substitute and vegetable oil and add into dry ingredients while stiring with a whisk. (For thinner, more delicate pancakes, add up to another 1/2 C of liquid.) You can also add blueberries or any other mix-ins at this point or save them and sprinkle them on individual pancakes after you pour then on your griddle.
Cook pancakes quickly – they will be fluffier. Freeze leftovers – I usually quadruple this batch so we have pancakes all week in the freezer. They reheat best in my toaster oven!
