After several attempts of making a grain-free and egg-free pancake we have decided on two versions to share with you. We appreciate everyone’s patience with us in waiting for this recipe. We made about 7 different recipes. All came out dense and moist. Some were complete failures!
Now these are not your bisquick pancakes.
They are not really light and fluffy. Sorry we tried and tried to get a fluffy pancake recipe but could not make it happen. From time to time we will continue to play around with trying to get one.
But for now we hope you all enjoy our grain-free egg-free gluten-free nut-free plantain based pancake recipes.
We have 2 different yet similar versions that we will be sharing. After much debate on what to try… we decided these 2 as our favorites.
When planning out this pancake recipe we knew we wanted to do our best to keep the ingredient list short and easy. We also wanted the pancakes to be easy to work with and easy to flip. And hold together!
And that is what both of these recipes are like!
Grain-free egg-free pancakes are:
- easy to flip
- few ingredients
- hold together – no crumbling
- easy to jazz up with favorite toppings
Like we mentioned above these are not your average pancakes. But to us being grain-free and egg-free they were delicious. They were soft, moist and dense. We do feel the best ones came out with the yogurt over the banana one. They were very similar but we felt the yogurt turned out slightly better. Of course that is just our opinion
We have a few different topping ideas to share too:
- classic maple syrup
- yogurt protein frosting mix like we did here
- or enjoy savory with eggs or fish
How we make our yogurt protein frosting for pancakes:
Take about 6oz of yogurt of choice (we used goat yogurt) and 1 scoop protein powder of choice (we used perfect fit protein), add in sweetness if desired (we did not) and place all ingredients into a bowl. Stir together until smooth and creamy. Top your pancakes. Enjoy!
Another variation of this recipe:
Banana bread grain-free egg-free plantain pancake (it almost tasted like banana bread)
- 1/2 cup banana puree (4oz) (or you could do yogurt)
- 1 green plantain (7oz – when peeled)
- 1 tablespoon coconut oil, liquid
- 1/2 teaspoon baking soda
- 2 tablespoons chia seeds
- 1 teaspoon apple cider vinegar
- **could add in few drops stevia or 1 tbsp maple syrup
- *** could add in some vanilla extract for more depth of flavor
Follow the same directions above. Just blend all ingredients together. And cook on skillet. Top with favorite toppings.
Baking egg-free grain-free gluten-free pancakes (and other baked goods) can be very challenging! Of course those that can have eggs adding in one egg to these we feel would work and you could see our other plantain pancakes that have eggs – thin pancakes, single serving pancakes, and our green protein pancakes.
These egg-free grain-free pancakes are slightly similar to our plantain socca (which is another egg-free recipe). Our plantain socca is more dense and very moist compared to these, which is what socca should be. But having those two recipes gives you some variety in egg-free baking
We hope you like these basic pancake recipe for you to test out and maybe start creating your own variations of it.
Twins question: Have your ever made a recipe that is grain, gluten and egg free? If so let us know as we love to see others creations. Do you like pancakes?
till next time,