Dairy Free Egg Free Grain Free Pancakes Food

1-BOWL GRAIN-FREE PANCAKES

Steps:

• To a mixing bowl, add melted vegan butter, nut butter, vanilla extract, and maple syrup and whisk well to combine. Add dairy-free milk and eggs and whisk once more to combine.
• Add baking powder and whisk to combine. Then add almond flour, starting with the lesser amount and whisking to combine. You're going for a cake batter texture - not too runny, but not too gloppy or thick (see photo). Add more almond flour until the right texture is achieved. If it gets too thick, thin with more dairy-free milk.
• Heat a skillet or pan over medium heat. Once hot, grease the surface with a little oil or your butter of choice. Wait 1 minute. Then add batter 1/4 cup at a time, giving your pancakes room to spread. They're ready to flip when they puff up slightly, the edges are dry, and the surface appears shiny - about 3 minutes.
• Carefully flip and cook on the other side until golden brown and cooked all the way through - about 2 minutes. Continue until all batter is cooked (as recipe is written, ~10 pancakes).
• Serve immediately with desired toppings. We enjoyed with a bit of vegan butter, berry compote, and maple syrup. These would also go well with nut butter, honey, bananas, or another fruit of choice.
• Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. To freeze, lay in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container. To reheat, either microwave or heat in a toaster or 350-degree F (176 C) oven until warm.

DAIRY-FREE, EGG-FREE, GRAIN-FREE PANCAKES

Steps:

• Preheat an electric griddle to 400°F.
• Combine dry ingredients in a large mixing bowl and whisk to combine.
• In another mixing bowl, whisk coconut cream until smooth. Add in honey, sun butter, honey, and vanilla.
• Pour wet ingredients into dry ingredients and stir to combine.
• Add water until you have a nice pancake batter consistency. I find it is a little different every time, sometimes I need more, sometimes less.
• I like to add in nutritional boosters like protein powder and collagen sometimes -- its all about maximizing nutrition! You will need to add more water if you add these in too.
• Pour batter onto the hot griddle, 3 tablespoons at a time.
• Once bubble on top, flip to cook other side.
• Serve with grass-fed butter, homemade whipped cream, or real maple syrup
• Store in an airtight container in the fridge, lasts up to one week
• I allow them to cool completely before putting them in a container or they can get soggy.

DAIRY-FREE, EGG-FREE PANCAKES

Steps:

• Mix flour, sugar, baking powder, and salt together in a medium mixing bowl. Add the water and applesauce; mix well. Cook on a greased griddle or skillet. Flip when they start to bubble slightly on the top.

DELICIOUS GLUTEN-FREE, DAIRY-FREE, EGG-FREE PANCAKES

Steps:

• In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, sugar, baking powder, baking soda, salt, and guar gum. Stir in eggs, water, and oil or apple sauce until well blended and few lumps remain.
• Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve with real maple syrup on your choice of topping.