Having a sensitivity to dairy, eggs, and wheat can make the creation of delicious sweet treats really challenging because most pancake recipes require milk, eggs, flour, and sometimes butter. This is also the situation when fasting. Who says you can’t have pancakes during the Easter Lent?
There are amazing milk and egg substitutes, as well as gluten-free flours that will produce delicious pancakes from scratch. In fact, you don’t need fasting or allergies as an excuse to prepare healthy and allergy-free pancakes. Another upside is that the ingredient substitutes given in this post can come in handy whenever you run out of a certain ingredient. For instance, if you run out of eggs, instead of rushing to the grocery store, just replace them with chia seeds!
Dairy Substitutes in Pancakes
Replace regular milk in a pancake recipe with soy, almond, coconut, or rice milk. Which one you choose is up to your preference. Coconut and almond milk add extra flavoring to the batter, but soy milk has the thickest consistency of all the non-dairy options.
The amount you use remains the same, which means that if the recipe requires a cup of regular milk, you will use a cup of non-dairy milk.
Some recipes call for yogurt or buttermilk for extra fluffiness. Fluffiness results from acidity, so, adding a tablespoon of lemon juice to a cup of non-dairy milk will have the same effect on the batter.
Butter can be substituted for any kind of vegetable oil. Pancake recipes usually call for one to three tablespoons of standard vegetable oil into the batter. Note: when you use oil instead of butter, you should increase the number of eggs you use.
Egg Substitutes in Pancake Recipes
Eggs act as a binder in the pancake batter, so you must have a suitable replacement; otherwise, your flapjacks will lack consistency and texture.
Luckily, there are more than one simple egg substitutes.
Mash half a ripe banana and add 1/4 teaspoon of baking powder.
Flaxseed or chia seeds are easy and nutritive egg substitutes low in fat and calories. Mix a tablespoon of ground flax/chia seed with three tablespoons of water for each egg. Leave the mixture in the fridge for about 15 minutes until sticky.
Gluten-Free Flours for Pancake Recipes
When using gluten-free flour substitutes, there is one general rule to follow – use mix of flours instead of just one type of gluten-free flour. If you are a newbie in this area, start by buying ready-made mixes from supermarkets of healthy food stores. Later, when you get used to cooking with these flours, start making your own blends by introducing new flour varieties into pancake batters. Using the right mix of flours will result in super healthy sweet treats without compromising texture and taste.
Here is a thorough list of gluten-free flours you can use in your recipes:
Whole grain flours
brown rice flour
sweet potato flour
sweet rice flour
white rice flour
garbanzo bean flour
fava bean flour
roasted soybean flour