Egg-Free Pancakes
SERVES 4 TO 6

The flavor and texture of these pancakes are the same as pancakes made with eggs and milk.

2 cups Gluten-Free Breakfast Flour Blend
2 tablespoons baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
1¼ cups unflavored soda water or seltzer water,
    room temperature, divided
9 tablespoons flax gel*
2 tablespoons agave syrup or honey
4 tablespoons coconut oil, melted

1. In a large bowl, sift or whisk all the dry ingredients.
2. In a separate bowl, whisk half the soda water with flax gel, agave syrup and coconut oil until blended. Add mixture to the flour mixture and stir until just combined. Batter should have small lumps.
3. Add remaining soda water and gently stir. Do not over mix.
4. Heat a non-stick griddle or cast iron skillet wiped with a small amount of oil over medium heat. If using an electric griddle, heat to 300-325 degrees. Pour 2 to 3 tablespoons of batter onto the hot griddle and cook until the surface is covered with small bubbles that begin to pop, about 1 to 2 minutes. Flip pancakes and cook the other side for another minute or until golden brown. Transfer to a warming oven while you cook remaining pancakes.
   

Recipe by Sueson Vess.

Each serving contains 300 calories, 11g total fat, 8g saturated fat, 0g trans fat, 0mg cholesterol, 48g carbohydrate, 306mg sodium, 2g fiber, 6g protein.

*TIP: To make flax gel, place 3 tablespoons whole flaxseed in a blender and add 9 tablespoons boiling water. Let sit for 3 minutes and then blend on the highest speed until mixture is gelatinous. Alternatively, combine 3 tablespoons flaxmeal with 9 tablespoons hot water. Let sit, stirring occasionally, for about 10 minutes or until thickened. Flax gel will keep in the refrigerator for up to 1 week.

Gluten-Free Breakfast Flour Blend

Use this blend to make pancakes and waffles.

2 cups white or brown rice flour
¾ cup tapioca starch
¾ cup sweet rice flour
 ¼ cup potato starch, arrowroot or corn starch
¼  cup arrowroot
2 teaspoons xanthan gum or guar gum

Mix all ingredients until well combined.

Each cup contains 520 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 2 mg sodium, 120g carbohydrate, 3g fiber, 6g protein.

TIP: Try our All-Purpose Flour Blend and add ½ teaspoon xanthan gum for each cup of flour blend used.

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