I had to create a pancake recipe for my daughter who is allergic to dairy and eggs. After many trials, here is the recipe I came up with. I serve these to anyone (allergic or non-allergic) and they LOVE them. Serve them with syrup or sprinkle with powdered sugar.

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Recipe Summary

cook:
15 mins
prep:
10 mins
total:
25 mins
Servings:
4
Yield:
8 4" pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat your griddle on medium high. In a small bowl, mix together the ground flaxseeds and water and let sit for 5 minutes until gooey. In a medium-sized bowl, combine together all of the dry ingredients. In a liquid measuring cup, stir together the flaxseed mixture, canola oil, and milk. Add to dry ingredients and stir to form a smooth batter. Cook on a hot griddle, turning the pancakes when they are bubbly and the edges are starting to get dry. Serve with syrup or powdered sugar

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