This week is Allergy Awareness Week, and today I want to focus on Egg Allergies. I love this recipe for Eggless Pancakes because I know that getting any rise out of a pancake without eggs is a true feat of nature.
Makes about 18 pancakes
1 cup Gluten-Free Flour Blend
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon canola or vegetable oil
1 tablespoon sugar
1 cup low-fat buttermilk*
1 teaspoon pure vanilla extract
Optional extras: one-half cup fresh or frozen blueberries or chocolate chips
*if you don’t have buttermilk on hand, you can make your own by mixing 1 cup of low-fat milk with 1 tablespoon lemon juice; let stand 5 minutes
Mix together Flour Blend, baking soda, and salt. Set aside, if using immediately. (To store for later use, triple the dry ingredients and keep in a sealed, labeled plastic bag. You’ll have instant pancake mix anytime you want it.)
In another bowl, whisk together the oil, sugar, buttermilk, and vanilla. Add the wet ingredients to the dry ones until just blended. If the batter is too thick, add a little more buttermilk. Add the optional blueberries or chocolate chips, if desired. (If using frozen berries, don’t thaw them before adding; this will prevent bleeding) and mix lightly.
Butter or spray a large skillet over medium heat. Test the pan to see if it’s hot enough by tossing a few drops of water in — it should sizzle. The skillet will grow hotter over time, so turn it down if it starts to smoke.
Drop tablespoons or small ladles of batter onto the skillet in batches. When bubbles begin to set around the edges of the pancake and the skillet-side is golden (peek under), gently flip them over. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve stacked high drizzled with warm maple syrup.