Flax Blueberry Pancakes (Egg Free Option)
If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
Many of my blog posts contain affiliate links. Purchasing through an affiliate link allows me to keep blogging and sharing what I learn with you. It is a bit like leaving a tip for service and is very much appreciated.
Thank You! -PattyLA
One of my children can’t tolerate egg yolks. Because of that, I am working on developing some egg free, grain free, “bread like” recipes to meet her needs. Some are better than others. This one, oddly enough, she did not care for but the rest of us really liked them. In fact, we liked the egg free version better than the same recipe made with eggs (although both were good).
You may find that your family needs more sweetener than mine does so feel free to increase the date/honey in this mixture as needed. While it is tempting to leave it out completely, flax meal has a slight bitter taste that a hint of sweetness can nicely offset so I would advise that you not leave it out entirely.
We are used to eating our pancakes with just butter but these certainly can be served with honey, fruit or any other sweet topping that your family loves. We hope you enjoy them!
Flax Blueberry Pancakes (Egg Free Option)
Ingredients
- 2 cup flax seed meal *(see below)
- 1 medjool date or 1 tsp honey (or more to taste)
- 1/2 tsp baking soda
- Pinch salt
- 8 large eggs or 1-2 cups or more of water or milk of some kind (dairy, coconut, almond, whatever works for your family)
- 3/4 cup butter, coconut oil, or palm shortening melted plus more for greasing the pan.
- 1 cup cooked winter squash well drained
- 1/2 cup water or milk
- 1/2 cup water
- 1 cup fresh blueberries or thawed and drained frozen ones (optional)
Instructions
- In a large bowl, whisk together the flax seed meal, baking soda, and salt.
- In another bowl blend together the eggs, butter, squash, honey (if using) and 1/2 cup water/milk. If using a date blend this in a blender or Vitamixwith the date. If not using eggs add 1 more cup of water or milk to this mixture.
- Add the wet mixture to the dry mixture and blend together. You may need to use a Immersion Blender to get rid of all the lumps. This mixture will probably be very thick and sticky. Add enough water or milk to make it thin enough to pour. It tends to make thick pancakes and those don't cook well in the middle, especially the egg free ones so don't hesitate to really water it down so that you can make a thinner pancake.
- Carefully fold in blueberries.
- Heat a large skillet over medium heat. I have one like this that I adore. Double Burner Cast Iron Grill Griddle Use butter or lard to grease the pan generously.
- Using about 1/8 cup of batter for each pancake, pour batter on griddle. These work best if made into small 2-3 inch pancakes. Especially if you are making the egg free version.
- Cook on the first side until it begins to look dry and "set" on the top side and then carefully flip to cook the other side. Do not be tempted to turn up the heat on your griddle if these aren't cooking very quickly. If you do, you risk the middle not cooking while the outside burns. It may take a little trial and error to find the perfect temperature setting for your stove. These cook slowly so be prepared for that. The thinner they are the faster they will cook.
* Flax seed meal will go rancid quickly after grinding it. If you purchase it already ground store it in the freezer. I prefer to grind it myself just before using it from whole flax seeds. I grind it in my Vitamix and then use it right away. You could also grind it in batches in a Spice and Coffee Grinder that you reserve for grinding herbs and flax seeds. Also for a lighter colored pancake choose Golden Flaxseed. I can get the Brown Flax Seed at a better price so that is what I tend to use.
2.2
http://www.lovingourguts.com/flax-blueberry-pancakes-egg-free-option/
These are the ones that I made using eggs.
Are you trying to do a grain free diet without eggs? Let me know in the comments what sorts of recipes you are looking for.
Both look good, though the egg ones are puffier. I love that you include winter squash for extra nutrients.
Barb @ Frugal Local Kitchen recently posted…how to make yogurt in the crockpot
Yes it is true that the egg ones were puffier.
I am grain-free and recently found out I have a sensitivity to eggs, so I am trying to adapt my grain-free recipes for muffins and biscuits/buns so they are egg-free but am not having much luck. I am also following the SCD diet, so I can’t use flax or chia. I have been experimenting with Great Lakes gelatin, applesauce, pea protein powder, etc. So, I am looking for SCD-legal grain-free recipes for muffins and biscuits (I can use honey or dates for a sweetener).
Hi Lisa,
It really is a challenge isn’t it. Now I have one child who is sensitive to coconut and the other one is sensitive to eggs and nuts so I have settled on flax meal for pancakes. Flax is considered an advanced SCD food but I thought that it was allowed eventually. I personally couldn’t tolerate it till we had been on GAPS for about 2 years. We did SCD for a year several years ago and at this point I do get some of the “rules” mixed up.