Hello! Thanks for stopping by Flawed yet Functional today! Do you love traditions? I do, especially ones that I create for my kids. One of the first traditions I set up was pancakes and bacon for Saturday morning breakfast. And then…the diet change came along with the discoveries of gluten, dairy, and egg sensitivities. But all is not lost! You can make tasty pancakes without all those things, and today I’m here to show you another original from my kitchen: The Best Egg-free Paleo Pancake Recipe. Seriously, ya’ll, it’s the best: light with a slight sourdough flavor…delish!
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Traditions are important as a family. Kids just love knowing they will get something special at a certain holiday/vacation/start of a season. As a parent, there is just as much joy nurturing that excitement and anticipation. Isn’t there?
Before we dive into this pancake recipe, I just want to encourage you to still make food-based traditions even if you are dealing with severe food allergies or huge diet changes. There is still enjoyment to be found in any diet. You as the parent just need to select the appropriate food and create the excitement.
Egg-free pancakes are tough to cook. In fact, most baked goods are difficult without eggs! But if you are sensitive or allergic to eggs, it is necessary to find an alternative route. These Paleo pancakes not only hold together beautifully, they taste amazing!
- Arrowroot powder adds an elastic quality to the batter, much like gluten.
- Coconut flour absorbs liquid creating a more sticky batter but won’t hold together as nicely without the addition of something more elastic (i.e. arrowroot powder!).
- Applesauce is a common egg or oil replacement in recipes, and I’ve found it is the perfect third piece of the binding ingredients. Bonus, it sweetens the batter without refined sugar!
Notice I did not include any egg replacement. There are no gelatin eggs, flax seed eggs, or chia eggs! For me, this makes the recipe so much easier to whip together! There’s no extra step to mix something up on the side and give it enough rest time. Just throw everything in the bowl and mix it up!
No gluten-free, dairy-free, and egg-free recipe would be complete without a list of what else you could use.
Tapioca starch is fairly interchangeable with arrowroot powder, and I would use this in a pinch. However, I would not skip it entirely. The pancakes will not hold together without it.
Coconut milk in a carton would be an acceptable replacement, but not the full-fat coconut milk in a can. It is too thick. If you’ve only got this kind on hand, then simply dilute by half with water.
Coconut oil works great as well; however, the process is different. Melt the oil then measure the same amount as olive oil. Stir this in the dry ingredients before adding any of the liquids. The cold liquids cause the oil to solidify rapidly. Distributing the oil throughout the flours first will eliminate any coconut oil balls in the batter.
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All other ingredients are integral, and I wouldn’t try anything else. Or rather, I haven’t tried anything that has worked! If you find a great substitution, please leave it in the comments!
Cooking Tips for Egg-Free Pancakes
- Don’t rush it. These pancakes cook very slowly so leave enough cooking time so they don’t have gummy insides. Depending on the type of pan you use and heat of the burner, you will need 8-10 minutes per side.
- Don’t skip the rest time. Many gluten-free baking recipes need a rest to allow the flours to develop any elastic-like qualities they can. The rest is necessary!
Gluten-free, dairy-free, and egg-free pancakes are not only possible but truly delicious. These light, sourdough-esque pancakes are the perfect addition to your Saturday morning! Try them today!
The Best Egg-Free Paleo Pancakes
Do you love pancakes but don’t know how to make them fit a gluten-free, dairy-free, and egg-free diet? You are in luck! These light and airy pancakes are so delicious with a sourdough-like flavor. So good! Try them today!
- 1.5 cups almond flour 150 grams
- 3 Tbsp. coconut flour 25 grams
- 3 Tbsp. arrowroot powder
- 2 tsp. baking powder gluten-free
- 1/2 tsp. sea salt
- 1/2 cup applesauce unsweetened
- 1 tsp. vanilla
- 1/4 cup olive oil
- 2 Tbsp. apple cider vinegar
- 1 1/4 cups almond milk original, unsweetened
Allow batter to rest for at least 5 minutes. Meanwhile, warm up a flat, nonstick griddle pan over low heat. When warm add 1 tbsp. of olive oil to the pan and spread around.
Using a spoon or 1/4 cup measure, scoop batter onto the hot pan and spread into a circle. Batter will still be fairly thin but don’t worry! It will stick together!
Cook for 9 minutes per side. If the pancakes are not a nice golden/dark brown after 9 minutes, turn the heat up a bit.
Be patient, pancakes with grain-free flours take a lot long to cook. Your patience will be rewarded! Enjoy!
- This recipe makes 18-20 3″ pancakes.
- Each pancake has just under 5 carbs.
Want More Great Egg-Free Recipes? Try These!
- The Original Egg-Free Paleo Pancakes
- Mushroom & Sausage Butternut Squash Hash
- Crunchy Cinnamon Paleo Breakfast Cereal