Recipe by Allergy Free Cooking, Baby!, Inc.
Egg Free, Dairy Free, Soy Free, Peanut Free, and Nut *For Gluten Free option see end note
Pancakes are a childhood favorite of mine, so I refused to post an allergy free version until I was really happy with it. I finally got it. These pancakes use vinegar and dairy free milk to act as buttermilk. They also have flaxseeds to act as the egg. They are super fluffy and delicious. They are husband and kids approved!
- • 1 cup of dairy free plain milk
- • 2 tbsp vinegar
- • 1 tbsp ground flaxseed
- • 2 tbsp hot water
- • 1 cup of all-purpose flour
- • 1 tsp baking powder
- • 1 tsp baking soda
- • 2 tbsp sugar
- • 1/2 tsp salt
- • 1 tsp vanilla
- • 2 tbsp softened dairy free margarine or coconut oil
- • Substitute 1 cup of all-purpose flour for 1 cup of gluten free all-purpose flour + ½ tsp of Xanthan Gum
- Preheat the skillet to 375 degrees.
- Combine the dairy free milk and vinegar and set aside. This will allow the milk to sour and become like buttermilk.
- In a small separate bowl, combine flaxseed and hot water. Let sit for 5 minutes until the mixture become gelatinous.
- Mix the flour, baking powder, baking soda, sugar, and salt.
- Add in vanilla, dairy free milk and vinegar mixture, flaxseed mixture and dairy free margarine. Whisk until combined.
- Grease skillet with dairy margarine or cooking spray.
- Pour mixture and wait until it begins to bubble and the edges get dry before flipping.
- Turn and cook until golden brown.
- Makes about 8 six-inch pancakes.
- The recipe easily doubles and reheats nicely.