Pancakes are one of my favorite breakfast foods to have on the weekends or when away on vacation. In years past, I didn’t enjoy pancakes at home because I couldn’t find a great recipe! I have a lot of food allergies, some that are major and some that are minor, so finding a recipe that tasted delicious and didn’t upset my stomach was quite a challenge.
Of the common pancake ingredients, I’m allergic to egg whites, gluten and dairy — but egg whites are something I’m highly allergic to and need to avoid. I’ve found that I can eat eggs when they’re cooked inside certain things…but I can’t have them straight up or hardly baked (such as on French toast). Overall, though, it’s best to just avoid it.
Recently I discovered the flaxseed egg and have been SO impressed! To equal one egg, you mix 1 tablespoon of ground flaxseed with 2-1/2 tablespoons of water. You let it set to thicken for a few minutes and then it’s good to go! Perfect. I’ve used it so far in pancakes and brownies and have fell in love with this egg alternative!
I recently discovered this Good Old Fashioned Pancake Recipe on allrecipes.com. The first time I made it, the only substitution I made was soy milk in place of milk. The second time I made it, I also added a teaspoon of vanilla and used unsalted butter as another user recommended. The third time, I made those same substitutions only I used my flaxseed egg instead.
Today, I switched it up a little bit. Since I’ve been working on eating healthier and losing weight, I decided to really mix up this recipe. In addition to the soy milk and flaxseed egg, I also swapped the butter for mashed avocado and threw in half a scoop of Alive vanilla non-dairy protein powder! They were still GOOD! The only mistake I made was that I didn’t mash up the avocado enough so pieces of it didn’t blend well. So, if you decide to substitute mashed avocado for butter, mash it up REAL GOOD! I threw in the protein powder because I did some strength training this morning and thought it would be a good addition. Another note: I read that you should substitute the avocado for only HALF of the amount of butter that a serving calls for. Otherwise your pancakes might come out really flat.
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt (or half teaspoon to reduce sodium and allow vanilla to help with flavor)
- 1 tablespoon sugar
- 1 1/4 cups milk (or soy, almond, or any other milk)
- 1 egg (or flaxseed egg: 1 tablespoon ground flaxseed, 2 1/2 tablespoons water [let sit for 5 minutes!])
- 3 tablespoons butter, melted (1 1/2 tablespoons well-mashed avocado)
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons protein powder ([optional] If using protein powder, I have found that I either reduce the flour by about 1/4 cup or I add more milk to help even the texture.)
- If using the flaxseed egg, prepare that first as well as the mashed avocado.
- Starting from the top of the list going down, add all ingredients to one bowl. I personally use my Kitchenaid but a bowl and hand mixer may be used.
- Cook on a medium heat until one side is browned and the other side starts to bubble. Length of time varies depending on your stove top. Make sure not to cook too high and quickly as this makes the surface look great but the inside still mushy.
Recipe claims it makes 8 servings, but mine only made 6 small pancakes. Regardless, they were delicious. If you make them too, I hope you enjoy!