Breakfast

Cinnamon Crunch Pancakes: Gluten-Free, Dairy-Free, Egg-Free


gluten-free, dairy-free, egg-free pancakesMmmmm, pancakes. This breakfast staple was one of the first things I learned how to make gluten-free when I was diagnosed with celiac.  No one should be without pancakes—no one.

Luckily pancakes are also one of those magical foods that adapt to loads of issues, and still turn out super delicious. So I went dairy-free, egg-free, gluten-free, and added a cinnamon crunch because, YUM.

It’s pretty simple to make gluten-free pancakes if you have an all-purpose gluten-free flour (or one of the zillion of gluten-free pancakes mixes on the market), and making it dairy-free is as easy as substituting oil for butter and almond/soy/rice/cashew/hemp milk for cow milk. (While I like to use almond milk, if you have a tree nut allergy, try rice milk.)

I’ve found the best way to replace eggs in a baking recipe is to use golden flax meal. One tablespoon of golden flax meal to three tablespoons water (allow to sit for 15 minutes), creates a great texture. And feel free to use one egg instead of the golden flax meal mixture if you don’t have any egg issues. And don’t forget, if you’re like, “I don’t have time for this b.s.” grab one of these gluten-free and dairy-free pancakes mixes:

Bob’s Red Mill

XO Baking Co.

Cherrybrook Kitchen

Kinnikinnick

And more!

Adding a sprinkle of cinnamon sugar kills it in this recipe, so totally do that. Get to breakfasting!

Cinnamon Crunch Pancakes

gluten-free, dairy-free, egg-free

Prep time: 25 minutes Cook time: 10 minutes

Ingredients:

1 tablespoon golden flax meal

3 tablespoons water

1 tablespoon ground cinnamon

3 tablespoons granulated sugar

1 1/2 cups all-purpose gluten-free, dairy-free flour (I use Pamela’s new artisan mix)

2 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 cup almond milk, or other milk substitute

3 tablespoons canola oil, and extra for skillet

1 teaspoon vanilla

2 teaspoons Wholesome Sweeteners Cinnamon Blue Agave

1. Prepare egg substitute by combining water and golden flax meal and allowing to sit for 15 minutes.

2. Combine cinnamon and 3 tablespoons granulated sugar for topping. Set aside.

3. Whisk remaining dry ingredients together well. Add wet ingredients, including egg substitute, and mix until just combined.

4. Add 2 tablespoons canola oil (or more if you have a large griddle) to your griddle/skillet/pan and heat on medium-high for 3-5 minutes. Turn heat down to medium-low.

5. Scoop 1/4 cup of pancake mix per pancake onto the griddle. Sprinkle 1 teaspoon of cinnamon and sugar mixture on each pancake. Cook until brown and crispy on each side—3 to 5 minutes per side.

6. Serve warm with butter, syrup or a sprinkle of powdered sugar.

Makes: 6 servings

2 thoughts on “Cinnamon Crunch Pancakes: Gluten-Free, Dairy-Free, Egg-Free

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