Dr. Fox’s Gluten, Dairy and Egg Free Pancakes


  • 1 T. flax
  • 3 T. water
  • ½ cup buckwheat flour
  • ½ cup Bob’s Red Mill Gluten Free All Purpose Flour
  • 1 T. sugar (can substitute date sugar)
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup milk alternative  (So Delicious coconut milk or other of your choice)
  • 2 T. cooking oil
  • 1 pint fresh or frozen blueberries


Combine flax and water in medium mixing bowl and set aside.

Mix together flour, sugar, baking powder and salt. Make a well in the middle and set aside.

Add the milk alternative and cooking oil to the flax mix and stir well. Then add this all at once to the dry mix, stirring just until moistened (batter should be lumpy). Add the blueberries to this stirring a couple times.

Pour 1 T to ¼ cup of batter onto a hot, lightly greased pan. Cook about 2 minutes on each side. Makes 8-10 4-inch pancakes. Can serve with maple syrup, fruit, applesauce, almond butter or topping of your choice.

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