Wheat-Free Egg-Free Pancakes
October 14th, 2008 by Jennifer
My daughter's egg and wheat allergies inspired this recipe. Pancakes were a family tradition for the weekends, and I was afraid we'd have to give it up until I modified a buckwheat recipe I found to suit our needs. This recipe uses buckwheat and oat flour, both of which can be found at Whole Foods or other health food stores. For the eggs, I use Ener-G Egg replacer, which can also be found at health food stores.
Oat and Buckwheat Egg-Free Pancakes
Serves 4
1/2 cup oat flour
1/2 cup buckwheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp Ener-G Egg Replacer, + 2 TBSP water, beaten in small bowl
1 cup buttermilk
1/4 cup water
2 TBSP melted butter
In a large bowl, combine dry ingredients, stirring until evenly blended. In a small bowl, combine the Ener-G Egg Replacer mixture, buttermilk, water and butter until well mixed. Add the wet ingredients to the dry ingredients and stir until flour mixture becomes wet. There will be a few lumps; do not overmix. Let it rest for 5 minutes. Pour the mixture onto a griddle or pan over medium heat using a 1/4 cup measure. When the pancake becomes bubbly, flip with a spatula and cook until done on the other side. The pancake will be darker than usual due to the types of flour used.
