My Latest, Greatest Pancake Recipe

It’s always fun to make a batch of pancakes in the morning, but what a treat to know that they are not only delicious, but gluten free … and dairy free … AND EGG FREE!

It’s been several iterations in the making but here is my best ever vegan, gluten-free, dairy-free, egg-free pancake recipe so far.

INGREDIENTS
1 cup corn flour
3 tbsp tapioca flour
1/3 cup potato starch
2 tbsp brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
1 serving of my simple egg replacer recipe
3 tbsp coconut oil
1 ripe banana
1/2 cup vegan chocolate chips
1 cup almond milk (vanilla or regular)
1/2 to 1 cup filtered water

DIRECTIONS
Thoroughly combine all of the dry ingredients (but not the chocolate chips yet) in a large mixing bowl.

Prepare 1 serving of my simple egg replacer recipe and set aside.

Gently melt the coconut oil, you can do this in the microwave or in a saucepan. I often just use a small aluminium mixing bowl directly on a small oven round on simmer.

In a small mixing bowl mash the banana into the coconut oil

Add the egg replacer, coconut oil/banana mixture, chocolate chips and 1 cup of almond milk to the dry ingredients and stir them together well.

At this point gradually add filtered water until your pancake batter is at the desired consistency.

Once ready to cook, bring your non-stick pan up to medium heat, put a little coconut oil in the pan and start makin pancakes!

Naturally you can replace the banana and chocolate chips with any kind of fruit or confection imagineable, best of luck and be sure to let me know how your version turns out.