Yes, I hit the trifecta on this recipe. I was able to successfully make a pancake without gluten, dairy (in essence, casein) and eggs! It is a vegan, gluten-free pancake.
I have been cooking gluten-free for 5 years. That I have figured out. I like to use my own blend (see the recipe for the link) in place of flour. I have found, through trial and error, that the pancake is better with some xanthan gum. It holds together better.
Substituting the milk is easy. There are many milk substitutes like soy, rice, coconut, hemp, and almond. If you use something sweetened, cut back on the sugar in the recipe. Instead of butter, you can use any fat; vegetable oil, or melted butter substitute, coconut oil, or shortening. For the most part, fat is fat.
Egg substitutes are a bit trickier. I have been using a mixture of flaxseed with water (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) which helps to hold it together. Another egg substitute can be made with 2 tablespoons of water, 1 tablespoon of oil and 2 teaspoons of baking powder. This helps to replicate the rise. I ended up using a combination of these two to substitute the 2 eggs that are normally in this recipe.
Being on a special diet is not easy, especially when you combine a few foods. It helps that I have experience. I remembered that when my daughter first started her elimination diet five years ago, I was not cooking with eggs, dairy, or gluten. I guess I got back on the bike and just started riding. Enjoy this recipe!
Gluten-free, Dairy-free, and Egg-free Pancakes
Makes 12-16 pancakes
Only make one or two recipes at a time. Baking powder does not increase the same way the other ingredients do and it can give the batter a strange taste.
2 cups Amy’s Gluten-Free Flour Blend
2 teaspoons baking powder
1 teaspoon sea or kosher salt
1/2 teaspoon xanthan gum
1/2 tsp cinnamon (optional)
1 1/2 cups milk substitute
1 tablespoon white vinegar or lemon juice
5 tablespoons water
1 tablespoons oil
1 tablespoons ground flaxseed
2 teaspoons baking powder
3 tablespoons vegetable oil or melted shortening
3 tablespoons organic sugar or other natural sweetener
1 teaspoon vanilla
1. In a large bowl, mix flour, baking powder, salt, xanthan gum, and cinnamon. Set aside.
2. In a 2-cup measuring cup, add milk substitute and vinegar. Set aside for 5 minutes.
3. In a small bowl, mix water, oil, flax and baking powder. Set aside for 5 minutes.
4. Add milk mixture, flax mixture and remaining ingredients to the bowl of dry ingredients. Whisk together until there are no more lumps but without overmixing.
5. Allow to rest for 5 minutes before using. Batter should be fairly thin so you can pour easily. Add more milk or cold water if necessary. Make sure to use a flat pan and cook at medium heat. Non-stick is easiest.
6. Pour about 1/2 cup of batter per pancake onto the hot pan. When bubbles are starting to form on top, turn the pancakes over. The pancakes should be golden in color. Cook on the other side for 2-3 minutes.
Author Information: Amy Fothergill, San Francisco, CA
Amy Fothergill is the mother of two and owner of The Family Chef. She teaches cooking classes and provides consultations. She blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.
Blog: http://thefamilychef.blogspot.com (a food blog which is a blend of gluten free and regular recipes)
Email: Amy Fothergill
Gluten-free recipes: http://www.examiner.com/x-13910-SF-GlutenFree-Food-Examiner