Are you looking for an easy pancake recipe that is gluten free and egg free? Well then this is the recipe for you! This recipe for gluten free and egg free pancakes is easy to follow and makes delicious pancakes that are light and fluffy.
What is in these gluten free egg free pancakes?
What is in this recipe for gluten free and egg free pancakes? Here are the main ingredients in this recipe for gluten free and egg free recipes.
- Gluten free all purpose flour. The gluten free all purpose flour is the main ingredient in this recipe for gluten free and egg free pancakes. You should use an all purpose flour blend rather than an individual type of flour like rice flour or almond flour. We use this Bob’s Red Mill 1:1 Baking mix and we recommend using this same flour for best results.
- Ground flaxseed meal. Ground flaxseed meal is the main egg replacement that is used in this recipe for gluten free egg free pancakes. The ground flaxseed should be mixed with equal parts of water and set to the side before being added to the pancake mix. We use this Bob’s Red Mill ground flaxseed meal and it is our all time favorite egg replacer.
- Baking powder. Baking powder is the main leavening agent that is used in this recipe for gluten free egg free pancakes. The baking powder gives the pancakes the rise that makes them light and fluffy.
- Sugar. White granulated sugar is also used in this recipe for gluten free egg free pancakes. The sugar gives the pancakes a nice, sweet flavor and ensures that they will brown properly.
- Salt. Salt is the final dry ingredient that is added to this recipe for gluten free pancakes. The salt enhances all off the other flavors in the pancake batter.
- Butter. Butter is the main fat that is used in this recipe for gluten free pancakes. The butter should be melted then set aside to cool before being added to the pancake batter.
- Milk. Milk is the main liquid ingredient that is used in this recipe for gluten free egg free pancakes. We use 2% milk and we recommend using the same kind of milk for best results.
- Vanilla. Finally, a small amount of vanilla is added to the gluten free pancake batter. The vanilla gives the pancakes a nice, warm flavor.
How to make these gluten free egg free pancakes
How do you make gluten free egg free pancakes? Here is how to make these gluten free and egg free pancakes.
- Melt the butter. The first thing you should do before making your gluten free egg free pancakes is melt your butter. We recommend microwaving the butter in a large microwave safe mixing bowl then setting the butter aside to cool for a few minutes.
- Mix the flax egg. While the butter melts, mix the flaxseed meal with equal parts water in a small cup or bowl. Set the flax mixture to the side until it is needed.
- Add the dry ingredients. After the butter cools, add the dry ingredients to the bowl with the butter and mix the dry ingredients with the butter.
- Add the wet ingredients and flax mixture. After you mix the dry ingredients with the butter, it is time to add the wet ingredients and the flax mixture to the bowl. Add the vanilla, milk, and flax egg to the bowl and mix the pancake batter until the large clumps have dissolved. It is fine if there are still some smaller clumps of flour in the pancake batter. In fact, it is actually preferred if you want to make light, fluffy pancakes.
- Preheat the pan. Finally it is time to cook the pancakes. Preheat a non-stick griddle or a flat-bottomed non-stick pan over medium heat and melt some butter. The butter should start to sizzle when the pan is appropriately pre-heated.
- Cook the pancakes. Pour the batter onto the pan to cook. For medium sized pancakes, you should use about 1/4 cup of batter. For large pancakes, you should use up to 1/2 cup of batter. Cook the pancakes until the bottom edges are firm and the bubbles that are forming around the edges of the pancakes start to leave open holes when they pop. The pancakes should be a nice golden brown once they reach this stage. Flip the pancakes and cook them until they are golden brown on the other side. The pancakes will take less time to cook on the other side.
Adjusting your stove temperature
The temperature your pan is heated to is very important when you are making homemade pancakes. This is especially true if you want to make light and fluffy pancakes. Here are some heuristics you can follow to help get the temperature right.
The easiest way to judge whether your pan is an appropriate temperature is to look at the color of your pancakes. If the bottom side of your pancakes does not reach a medium brown color by the time the bottom of the pancakes has firmed up and set then the pan is not warm enough. If the pancake starts to burn quickly after the bottom of the pancake sets then the pan is too hot.
Another thing to look out for is whether the insides of your pancakes are done cooking by the time the outsides have set. If the outsides of your pancakes set before the insides are done cooking, that is a sign that the pan is too hot.
How to store leftover gluten free pancakes
How do you store leftover gluten free pancakes? Leftover pancakes should be stored in an airtight container in the refrigerator. The pancakes will keep for about 3 days in the refrigerator if they are stored in an airtight container.
How to reheat leftover gluten free pancakes
How do you reheat leftover pancakes? You have a few options when it comes to reheating leftover pancakes.
- In the microwave. The quickest and easiest way to reheat these gluten free pancakes is to microwave them on full power for 30 – 60 minutes. Pancakes that are reheated in the microwave might get a little stodgy, but generally the texture is pretty good.
- On the stovetop. If you are looking for that perfect, fresh of the griddle pancake texture then we recommend reheating the pancakes on the stovetop. Heat a nonstick pan or griddle over low heat and melt some butter before cooking the pancakes. The pancakes should only need to cook for a minute or two per side until they are heated throughout.
Gluten free egg free pancakes
Gluten free pancakes
- 2 cups gluten free all purpose flour
- 1 3/4 cups 2% milk (plus up to 1/4 cup extra)
- 6 tbsp butter
- 1/4 cup sugar
- 2 tbsp flax meal
- 4 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla
- Put the butter in a large microwave-safe mixing bowl. Microwave the butter for 1 - 3 minutes until it completely melts. Set the butter aside to cool for a few minutes.
- Mix the flaxseed meal with equal parts water in a small cup or bowl. Set the flax mixture to the side.
- When the butter cools, add the flour, salt, sugar, and baking soda to the bowl with the melted butter. Mix the dry ingredients with the butter.
- Add the flax egg, vanilla, and 1 3/4 cups of milk to the pancake batter. The batter should be thick, but still easy to pour. If the batter is not thin enough to pour easily then you can add up to 1/4 cup of milk. Mix the pancake batter until the large clumps break up. It is fine if there are still small clumps of flour in the batter. In fact, lumpy batter generally makes more fluffy pancakes.
- Preheat a non-stick pan or skillet over medium heat and add some butter. When the pan is appropriately heated, the butter should start to sizzle a little.
- Pour the pancake batter onto the skillet and cook the pancakes until the outer edges of the pancakes firm up and the bubbles in the pancakes start to leave open holes when they pop. You should use about 1/4 cup of batter for medium pancakes and up to 1/2 cup of batter for large pancakes.
- Use a large spatula to flip the pancakes over and cook them until they are golden brown on the other side. The pancakes will not need to cook as long on the other side.
Substitutions for gluten free egg free pancakes
- 2% milk. We use 2% milk when we make our pancakes but you can also play around with using other types of milk.
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