Gluten/Dairy/Egg Free Pancakes

From Jeanette's Healthy Living


  • 3/4 cup almond milk or other non-dairy milk
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1/2 cup King Arthur Gluten-Free Multi-Purpose Flour Blend
  • 1/4 cup King Arthur Ancient Grains Flour Blend
  • 1/4 cup King Arthur Gluten-Free Whole Grain Flour Blend
  • 2 teaspoons gluten-free baking powder
  • 2 tablespoons ground jaggery sugar
  • 1/2 teaspoon sea salt
  • fresh blueberries, strawberries or other fruit
  • maple syrup or honey


  1. Mix together almond milk, coconut oil, ground flaxseed, and water in a small mixing bowl. 
  2. In another bowl, whisk together the three flours, baking powder, sugar and salt.
  3. Add wet ingredients to dry ingredients and stir until just blended. 
  4. Lightly grease a cast iron pan with some coconut oil. 
  5. Spoon pancake batter into pan and cook until bottoms are lightly browned. Flip pancakes and continue to cook until the other side is brown and pancakes are cooked through. 
  6. Serve with fresh fruit and maple syrup or honey.