Pancakes have turned out to be the thing that I just CANNOT get right. They are mealy or just too poofy and I can’t seem to get them the way I want them! It even took me THREE tries to get this one right! Not all egg replacements are created equal and this put my egg-free knowledge to the test!
First, let me give some mad props to my pal, Megan, who not only juggles Modern Bird Studios, ModTots and Signed, Modern Bird, but 2 hilarious kiddos and another on the way! She gave me this recipe for Millet Pancakes ages ago, and I’m pretty sure they make an appearance at her breakfast table at least once a week. (I live vicariously through Megan’s sweet-tooth Facebook posts…)
Like I said, I’ve tried this recipe 3 times and I think this time it is PERFECT! Chia is the star here for my egg replacer and it’s really important that you follow the directions on how to incorporate it, or I can’t guarantee it will turn out the same! I really only made a few tiny changes, so I hope you try this soon and love it as much as we do!
makes 12, 3-4 inch pancakes
3/4 cup Millet, Buckwheat, or Amaranth flour
3/4 cup Tapioca starch
1/2 teas xanthum gum
3 TB chia meal (about 1 1/2-2 TB chia seed, ground up in a dedicated coffee grinder)*
3 teas baking powder
1/4 cup sugar (can also sub 1/4 tsp liquid stevia)
3/4 cup milk (dairy or non-dairy, I used unsweetened coconut milk)
1/2 cup + 1 TB warm water*
4 TB oil
1 tsp vanilla extract
1. Combine all dry ingredients (including the chia meal) in a bowl and mix well.
2. Add wet ingredients and stir until all of the liquid is incorporated.
3. Pour about 1/4 cup or less onto a hot skillet and cook until bubbles start popping then turn over and cook until done.
4. Megan says, “Chocolate chips taste really good added in while cooking if you are doing the millet version. Enjoy!”
*omit and add 3 eggs if you don’t have an egg allergy!