In the eternal search for the perfect gluten-free/egg-free/cultured dairy-only pancakes, we finally have a winner!
Shooting from the hip one morning last week I improvised pancakes that are fast-tracking their way to "favorite breakfast" status over here. Simple, quick, and downright foolproof, these pancakes lack the rubber hockey puck effect of so many egg-free gluten-free recipes that we've tried.
There is dairy involved (yogurt) but I suspect they would work beautifully with any dairy free milk you like, soured for a few minutes first with apple cider vinegar or lemon juice. (I'll update the post after I give that a try, or leave a comment below if you try that variation yourself! I tested a dairy-free version this morning and it was just as good! I added instructions below.
Nutritiously speaking these are even better if you plan ahead the night before. Instructions follow for night-before or same-day prep.
Everyday Pancakes (gluten-free, egg-free – dairy-free option below)
Ingredients
1 Tb whole chia seeds or ground flax seeds
2/3 C water
1 C yogurt (see below for dairy-free variation)
3/4 C sorghum flour
1/2 C buckwheat flour
1 tsp coconut sugar (optional)
1/2 tsp salt
1/2 tsp baking soda
Additional water as needed
Same Day Pancakes How-To
Combine chia or flax seed meal and water. Allow to sit for five minutes, then add yogurt.
Whisk in sorghum and buckwheat flour and coconut sugar.
Add additional water as needed if consistency is too thick.
Whisk in baking soda until just combined.
Heat skillet over medium high heat, and butter or oil. Cook and eat!
Overnight Pancakes How-To
12 to 24 hours in advance, combine chia, water, and thinned yogurt.
Whisk in sorghum and buckwheat flour.
Add additional water as needed if consistency is too thick.
Place in a covered dish in the refrigerator until ready to use.
Your mix will likely be quite thick after sitting overnight. Thin with water until desired consistency is reached. Then whisk in coconut sugar and baking soda until just combined.
Heat skillet over medium high heat, and butter or oil. Cook and eat!
Dairy-free Version
To make these dairy free simply replace yogurt with 1/2 can of full-fat coconut milk and 1 1/4 tsp apple cider vinegar. Proceed as above.
Makes approximately ten 4" pancakes.
Variations: if you make your own almond milk, add your leftover pulp to a batch. Or try substituting sorghum flour with cornmeal, millet, almond, or other alternative flours. (This morning we were out of sorghum and added a combination of almond and cornmeal. Delish!)
