I’m a huge fan of pancakes when living with dietary restrictions.
Forget the traditional wheat pancakes your grandmother made on Sundays for creative versions that may include lentils, chickpeas, or almond flour but are just as fun to eat.
Not only are pancakes filling and satisfying to eat, they are easy to cook, can be made ahead and frozen for convenience, and can double for sandwich bread in a pinch.
Check out these 12 creative gluten-free and egg-free pancake recipes!
My food sensitivity clients often find it challenging to find baked goods that still taste good without using ingredients they need to avoid as we work to eliminate the chronic inflammation in their bodies. That’s why I was so excited to learn about this dairy-free, gluten-free, and egg-free banana bread recipe concocted by Camille Womack, the mother of one of my pediatric clients.
Perhaps I am most excited to learn that pureed sweet potato can be used as an egg replacement / egg substitute in baked goods with great success. You may have seen some of my previous searches for egg-free egg substitutes when doing egg-free baking, but sweet potatoes were a new idea for me.
Thanks for sharing your wonderful recipe, Camille!
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Dairy-free, Gluten-free, Egg-free Banana Bread
recipe by Camille Womack
6 really ripe medium/large bananas
2/3 cup melted coconut oil
1/2 cup pureed sweet potato
3 cups oat flour
1/2 cup cane sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
A handful of raw sunflower seeds
A handful of chopped pecans
Rolled oats to sprinkle on top
Mash the bananas with a fork and combine with oil and sweet potato. Whisk together dry ingredients. Add dry mix to wet mix in small batches, just barely combining. Stir in nuts. Bake in two loaf pans (greased with coconut oil), with a couple handfuls of rolled oats sprinkled on top, at 350 degrees for 45-50 minutes. Turn it out on a rack to cool.
Camille’s notes for success: In this last batch I made, I forgot to add the sugar, which didn’t affect the taste as much as it did the texture. With the sugar, it’s a bit fluffier, although the bread is still dense as you can tell. The most important thing is that it’s really tasty, and holds itself together well enough to make a sunflower butter sandwich. 🙂 I hope someone else can use it. (Would probably taste even better if you could add vanilla!)
Although we are not a “gluten-free” household per se, we are a “wheat-free” household, and as such are always looking for delicious alternatives to favorite wheat products. We’ve tried a number of wheat-free/gluten-free frozen pizza crusts in our quest to keep the joys of eating pizza in our lives. So far, this one has become a favorite.
With just two ingredients, potatoes and rice, Nature’s Hilights Brown Rice Pizza Crust is allergy-friendly for a lot of people, not just the gluten-intolerant, but those avoiding yeast, dairy, eggs, corn, and tapioca, too.
Find this pizza crust in the frozen pizza section of your natural foods store. Be sure to follow the instructions for preparing the crust exactly as written to get the best crust with the right ratio of chewiness to crunchiness. It should be thawed (about 10 min.), then painted with olive oil (or another oil you can tolerate) and baked for a few minutes before being topped.
We top ours with some jarred organic marinara sauce or pesto, shredded mozzarella and monterey jack cheese (we use goat cheese because we tolerate it better than cow’s milk products), and sliced mushrooms. Slide it back into the oven for 8-10 minutes and voila! A delicious pizza made with ingredients my family can digest and enjoy!
Since one of my goals in life is to help my 8-year old heal from multiple food sensitivities, I’m always trying new ways to recreate his favorite foods with ingredients that are safe for him. This is what I do with my food sensitivity and nutritional consulting clients, too – help them design customized menus using foods that we know won’t cause them to have an inflammatory reaction. I don’t believe you have to feel deprived even if your digestion is less than perfect!
If you’re interested in looking at food sensitivities to solve your chronic distress, now is a great time! Through Dec. 23, get $100 off of testing 150 common foods and additives. Included is overnight FedEx shipments of blood and results, 4-6 hours of personalized dietary counseling, and custom-designed menus and recipes.
Use coupon code: SIGNETHOLIDAY at checkout, and be sure to select the large shipping option if you cannot pick up the collection kit in northeast Denver.
*Your blood must be drawn by December 29, 2010, to take advantage of this offer!*
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In my last post I described how I substituted banana and flax seeds for eggs in a recipe for gluten-free cupcakes. There were better ways to go, as I’m learning.
Among many other things, we’ve been eliminating eggs from my son’s diet as we work to cure his chronic constipation. We’ve seen amazing results since beginning this in May, so I’m thinking this is a valid track.
Unfortunately, it does not seem to be easy to get great results in baked goods without eggs, and I haven’t had a lot of good results so far. Luckily, I’m getting some good advice on egg-free baking from readers of my own and other blogs.
Lisa commented on my post with her own egg substitute recipe:
“We’re always egg free in our household since both my husband and my daughter are severely allergic to them.
I’ve found that 1T of Arrowroot or Tapioca starch mixed in with 1T Rice Oil (or the oil of your choice) and water to make 1/4 cup = a great egg replacer for baking. It doesn’t add a leavening, but fulfills the “binder” function of the egg while not weighing things down.”
Thanks for the great tip, Lisa! I’m going to try it with arrowroot, since tapioca is on our elimination list, too.
I also learned that while using ground flax seeds works as a substitute for eggs, particularly in baked goods, I haven’t been adding them correctly.
I had already discovered that using 1 tablespoon of ground flax seeds along with 3 tablespoons of water would work as an egg substitute, particularly in baked goods, but what I didn’t know was there is a technique to making this work.
Over at Elana’s Pantry, Jess commented:
“For each egg to be replaced, blend in a blender/food processor 1 tablespoon flax seed with 3 tablespoons water until the mixture is thick and creamy. I haven’t actually tried it that way, but I have heated that ratio in a saucepan until gooey (about 2 minutes on low, stirring constantly) with fantastic results in many recipes.”
Huh. Who’d have thought you had to combine the flax seeds together with the water before adding to the recipe. Not me, though it does seem logical now. I mean, I thought it was weird to just toss in the ground flax seeds and then pour some water into the mix and leave it like that. No wonder I couldn’t see just how it would come together and act like an egg. And then it really didn’t anyway.
So now I know why, thanks to Jess.
I love how the internet enables this whole exchange of ideas to occur. It’s a pretty cool world we live in.
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