Bless his heart. I think the modifications we made to our son's diet kind of threw my husband for a loop. It used to be that weekends were his to cook breakfast—and he really enjoyed it—but when you remove eggs, gluten and dairy it becomes quite challenging. So, needless to say it made my weekend to find my husband in the kitchen flipping picture-perfect pancakes last Saturday morning. My first thought was “those have got to have egg in them.” Nope. They were gluten-, dairy- and egg-free AND delicious. They rocked! Here is his recipe.
Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Peanut-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut Free | Wheat-Free | Sesame-Free | GFCF | Vegetarian | Easily Vegan
In blender, blend on medium for 30 seconds:
1-1/2 tablespoons CHIA SEED MEAL or 2 tablespoons FLAX MEAL
6 tablespoons WATER
Add to blender in this order:
2 tablespoons light OLIVE OIL
1/4 cup liquified HONEY
1 tablespoon gluten-free VANILLA EXTRACT
3/4 cup WATER
1-1/2 cups BOB’S RED MILL ALL-PURPOSE GLUTEN-FREE FLOUR
1/2 teaspoon SEA SALT
1/2 teaspoon BAKING SODA
Blend at medium speed until combined. Pour batter onto heated 275-300˚F griddle. Flip pancakes when bubbles appear and begin popping on surface. Serve immediately.
Note: Bob's Red Mill All-Purpose Gluten-Free Flour is noted to be "manufactured in a facility that also uses tree nuts and soy." If this is not acceptable or you would like to make your own, try Lexie's version of this mix.