Egg and Dairy Free Pancakes


1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp ground flaxseed (sometimes called flaxseed meal)
1 c. almond milk
2 tbsp cooking oil


In a small bowl, mix together ground flaxseed with 3 tbsp water. Let stand for 2-3 minutes before using.
In another bowl, mix together flours, sugar, baking powder, baking soda and salt. Add almond milk and cooking oil to flaxseed, then pour into the flour. Mix well until there are few lumps left.
Heat a skillet over medium heat. Add 1/4 c.of batter to the pan. Cook for 2-3 minutes until bubbles form on top. Flip and cook for 2 minutes on the other side. Remove from pan and repeat until batter has been used up.
Serve with maple syrup or your favorite jam.


Egg and dairy allergy sufferers, fear no more! A delicious and fluffy pancake is here to ease your agony. Simple almond milk adds nuttiness and ground flax seed adds glue to make some of the most delicious pancakes this side of the allergy spectrum.

Other Names:

Almond Milk and Flaxseed Pancakes


1 dozen pancakes


Tuesday, May 1, 2012 - 3:56pm


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