Gluten, Dairy and Egg Free Pancakes

Gluten, Dairy and Egg Free Pancakes

INGREDIENTS

Recipe

  • 2 tbsp monk fruit sugar

  • 1/2 cup Tigernut flour

  • 1/2 cup Gluten Free Flour

  • 1 tsp vanilla

  • 2 Bob’s Red Mill egg replacer eggs

  • 2 tbsp coconut oil (melted)

  • 1 cup nut milk

  • 1/8 tsp salt

INSTRUCTIONS

  1. Preheat griddle to medium heat with one tablespoon of vegan butter.

  2. In a medium mixing bowl, stir together monk fruit sugar, flour and salt. 

  3. In a separate bowl, make the egg replacer eggs and let sit for one minute. Add vanilla, coconut oil and milk to eggs. 

  4. Combine wet and dry ingredients together and stir until all of the lumps are out of the batter. 

  5. On your griddle or pan, put about about 1/4 cup of the batter for each one.

  6. Cook for 2 to 3 minutes, until they start to bubble around the edges and flip. Cook for another 2 to 3 minutes. 

  7. Remove from pan and serve with butter and syrup!

Alison RomanielloComment