I’ve done a lot of egg-free baking in my life, since we found out some years ago that my mom is allergic to eggs. Recently (post coming soon!) I found out that I have both some food allergies and intolerances as well. Take three guesses (you’ll only need one I’m sure), my favourite food (eggs) is now also off limits to me. To make life even more interesting, add gluten (wheat) and dairy to that mix as well. Gluten free baking and cooking is now something I have to pick back up again and it promises to be an interesting ride. I’ve decided to start posting about my adventures in the kitchen, and hope it helps other people going through similar challenges!
So what happens when you wake up on a Thursday morning and feel like pancakes before going to work? You get creative… I’ve also done quite a bit of gluten free baking about eight years ago, when I tried an elimination diet on my own to figure out whether there were any foods that would make the symptoms I was having worse. Gluten and dairy were the two ingredients I was avoiding then, so I also know how challenging it can be to bake a nice gluten free bread and make gluten free pancakes that don’t fall apart. Hence my complete surprise that this first attempt at gluten free, dairy free, and now also egg free pancakes worked out this well. They were not just acceptable, they were delicious!
Gluten free pancake ingredients (serves 1-2)
- 1 ripe banana
- Fine ground oatmeal (gluten free)
- Gluten free baking mix (any brand)
- Almond milk
- Baking powder or baking soda
- 1 pinch of salt
- Maple syrup or other sweetener (optional)
- Berries or other toppings as desired
How to make these gluten free, dairy free, pancakes
These are easy to whip up, and I was able to get it all done in 20 minutes (including fiddling with my camera to film it all and take some pictures of the results).
Here is the video showing the process, and what to your batter should look like. Let me know what you think in the comments!