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Pancakes with Flaxseed Meal
Rate Pancakes with Flaxseed Meal
Avg. rating 4 from 4 votes.
# of Servings: 4
Recipe Created By: Elisabeth Wilkins
1 cup All-Purpose flour
3 Tbsp sugar
2 1/4 tsp baking powder
1/4 tsp salt
1 cup unsweetened coconut milk beverage (So Delicious)
1 Tbsp ground flaxseed meal
4 Tbsp water
Stir flaxseed meal and water in small pot until simmer; remove from heat. Set aside to thicken for a few minutes. (This is your egg substitute)
Measure all other ingredients into bowl and stir until mostly mixed; no need to remove all lumps. Then stir in the flaxseed meal mixture. If mixture seems too thick, add more coconut milk.
Drop onto hot skillet pan by the tablespoon. When edges bubble and brown, flip. If pancakes come out too thick, thin the batter with additional coconut milk.
Serve hot with real maple syrup or safe jam for dipping.
This recipe is definitely worth finding flaxseed meal for...even the adults love it, and the kids sometimes forget to dip the pancakes in syrup because they taste so good on their own!
Since it uses the unsweetened coconut milk beverage, it does not come out tasting too coconut-ty.
Flaxseed meal mixture can be substituted with one egg if desired and safe.
Cow's milk or a different milk substitute can be used, depending on your needs.
Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy
, consult your physician to find out if you need to avoid coconut.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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