Have an allergy to dairy? Or dairy, soy, wheat, eggs, and nuts? If so, I’m sure you have discovered that calcium can be quite hard to come by. There is, however, a great gluten free alternative flour that just so happens to be loaded in calcium and iron. Add these pancakes to your normal diet for a calcium boost! Not to mention, they taste delicious and are really easy to make!
Now, usually I post recipes that are dairy, soy, egg, wheat, and nut free due to my daughter’s food allergies. This recipe is all of those things. HOWEVER, we are now able to use nuts in my daughter’s diet. She is finally beginning to outgrow these food allergies (slowly, but hey, a little goes a long way)! So, I usually make these with unsweetened vanilla almond milk now, but they are delicious either way.
These are not sweet pancakes, but they taste so good with something sweet on top! If you can have nuts, mix up some peanut or other nut butter with jelly and add on top of the pancake for the best tasting breakfast ever in my opinion!
To keep it nut free, drizzle some maple syrup, and top with sliced bananas or use a fruit puree. Our whole family loves these!
This recipe is an adapted version of the original here to incorporate more grains/nutrients and make it coconut-free.
- 1 1/2 cups teff flour
- 3/8 cup sorghum flour (see note)
- 1/8 cup amaranth flour
- 1 TBS baking powder
- 1/2 tsp salt
- 1 TBS vanilla extract
- 2 TBS honey
- 2 TBS avocado oil
- 2 cups vanilla flavored rice milk
- Avocado oil for cooking
–the 3/8 cup of sorghum: basically, just fill a 1/2 cup about 1/4 of the way (an 1/8 of a cup) with amaranth and then fill it the rest of the way to 1/2 with sorghum flour. Or you can skip the amaranth and just use 1/2 cup of sorghum flour.
–Any oil can work, I just prefer avocado oil
- In a large mixing bowl, whisk the dry ingredients together until combined.
- Add the wet ingredients to a smaller mixing bowl and mix well.
- Pour the wet ingredients into the large mixing bowl with the dry mixture and stir to combine. A few lumps are okay.
- Add about a TBS (depending on your skillet size, I use 4-pancake, large skillet) of avocado oil to a preheated skillet on medium heat.
- Pour about a ladle-size spoon amount of batter into the skillet and cook until the top bubbles and the bottom is lightly browned, about 3-5 minutes.
- Flip and cook for about 3 more minutes, until the pancake is cooked through and lightly browned on both sides.
- Serve with a side of sausage and enjoy!
If you enjoy this recipe, please like, comment, and share. And please let me know how it turns out if you try it! Check out more recipes here, or on the right side “Recipes” tab.