This is my tried and true pancake/waffle recipe.  I use this recipe often, as my children love making pancakes with me. I developed this recipe when I was pregnant and craving homemade waffles. At the time I specifically wanted the waffles my mother use to make when I was a kid.  Crispy waffles, with a soft fluffy middle. Going back to yummy recipe my mother used growing up wasn’t an option because I no longer eat gluten, dairy and eggs.

The first recipe I made was NOT very good, and the recipe made A LOT of waffles (+20). When I found this recipe and started to make changes to become the recipe I now use, I fell in love because this recipe made beautiful waffles. 

One Sunday morning, my daughter and I were making waffles, when the waffle maker went caput. With the batter already prepared, I decided to try making pancakes instead. The pancakes turned out wonderfully. I hope you and your family enjoy this recipe as much as my family does.

Serves 4

(This information does not replace the health advice given by a primary care provider, and is intended ONLY for educational purposes)

 

Ingredients

Dry Ingredients

2 cups All-Purpose Gluten Free Flour (I use Bob’s Red Mill All-Purpose Gluten Free Flour)

1 Tbsp. Gluten Free Baking Powder

½ tsp. Baking Soda

1 tsp. Cinnamon

¼ tsp. Salt

Wet Ingredients

1½ cups Rice Milk (or milk/milk substitute)- I find rice milk gives the nicest texture

1 Tbsp. Maple Syrup

¼ cup Avocado Oil

2 Tbsp. Ground Flax Seeds

2 tsp. Vanilla Extract

t

 

Directions

Mix together wet ingredients in a medium sized bowl and set aside for five minutes

In a separate bowl, mix together the dry ingredients. After the wet ingredients have sat for five minutes, slowly add in the wet ingredients. Mix well with a whisk until combined.

Pancake Variation:

Using a frying pan, add some avocado/coconut oil and heat up the oil in the frying pan. I always add a little bit of batter into the pan to see if the temperature is ready. The top of the pancake should bubble and start to dull when it is ready to flip over. Flip and cook the other side. Once the pan is hot enough, begin to ladle ¼ cup of the mixture into the pan to form each pancake. Serve when ready!

Waffle Variation:

To make waffles you will need a waffle maker. Waffle makers may vary with cook times and instructions. When the waffle maker is hot enough ladle in a ½ cup of batter and follow the directions listed with your waffle maker. Serve when ready.

My Blog

Holiday Baking for Food Sensitivities

Holiday Baking for Food Sensitivities

Having food sensitivities does NOT mean no more holiday baking. When I first realized I couldn't eat gluten and dairy I thought I could tolerate some during the holiday season. Eventually, after feeling unwell and anxious during and after the holidays each year, I...

4 Ways Acupuncture Can Help You Manage Your Stress

4 Ways Acupuncture Can Help You Manage Your Stress

With the holiday season fast approaching stress levels can run high. Who am I kidding? Stress levels for most of us run high all year round. There are many common ways to help combat stress, such as deep breathing, meditation and exercise. Yet, many people find it...

Vegan Nacho Cashew Cheese

Vegan Nacho Cashew Cheese

When I first gave up dairy, cheese was the hardest food to stop eating. I mean it's CHEESE! There are awesome vegan ice creams, milks, butters and even yogurts, but cheese is hard to recreate. This vegan nacho cashew cheese is delicious, and barely lasts the night at...