Gluten Free Egg Free Vegan Pancake Mix

No: gluten, eggs, dairy, soy, (corn)

This is a dry gluten-free, egg-free just-add-milk pancake mix. It worked great for a recent camping trip in the Rocky Mountains!

Mix together:

1-1/2 cups all-purpose gluten-free flour blend (check for allergens)
optional: 1/4 tsp xanthan gum (corn) if your flour blend doesn't already contain it
* this recipe works with or without the gum
2 tbsp sugar
2 tsp corn-free baking powder
1/4 tsp salt

Directions to Prepare:

Mix with any non-dairy milk to desired consistency. I used coconut milk and didn't measure - maybe about 1-1/2 cups? Then fry on a hot griddle. Unfortunately these take longer to cook than regular pancakes, but at least you have PANCAKES to reward your patience!

Alas, I do not have a photo of the pancakes. I could hardly cook them fast enough for the kids. But here's the previous morning's potato-fry prep.

Timber Creek Campground, Rocky Mountain National Park

Egg Free Pumpkin Buttermilk Muffins

No: eggs, corn, (nuts), soy

Preheat oven to 350F

Stir together:

1 cup pumpkin puree (cooked)

1/2 cup buttermilk

2 tbsp canola oil

1/2 cup sugar

1/4 tsp sea salt

1/2 tsp vanilla

1/4 tsp orange extract (optional, increase vanilla to 1 tsp without orange)

1/2 cup chopped walnuts (optional)

Sift together:

2/3 cup all purpose flour

2/3 cup whole wheat flour (can use all white flour)

1 tbsp corn free baking powder (try Hain)

1/2 tsp nutmeg (optional, not related to tree nuts and generally safe for nut allergy; avoid if you have severe almond allergy)

1 tsp cinnamon

Stir flour mixture into pumpkin mixture. Scoop batter into greased muffin cups (12 regular or 10 large). Bake about 25-30 minutes or until lightly browned. Cool slightly in tins, then remove to wire rack to cool.

Egg Free Buttermilk Muffins

I "stole" this recipe from Debra Legg's 9to5to9 blog with minor adaptations. See the original recipe at: debralegg.com/2010/02/13/egg-free-strawberry-muffins.

No: eggs, corn, nuts

Preaheat oven to 400F and prepare muffin tins.

Beat together:

1-1/4 C buttermilk
2 T applesauce
1/4 C canola oil
1 tsp vanilla (check for allergens)
1/3 C sugar (1/2 C if you like sweet muffins - I don't)
(Optional: 1 C blueberries, raspberries, chopped strawberries, etc.)

Mix in another bowl:

2 C all purpose flour (can use half whole wheat)
2-1/2 tsp aluminum-free, corn-free baking powder (such as Hain or Bob's Red Mill)
1 tsp baking soda
1 tsp salt
2 tsp cinnamon (optional)

Stir all together gently until moist but don't over-mix. Spoon into muffin tins.

Bake 20 minutes at 400F. Cool slightly in tins, then remove to wire rack to cool.

Egg Free Banana Muffins

No: eggs, corn, (dairy), (nuts), soy

Preheat oven to 350F

Sift together and set aside:
1-1/3 cup flour (whole wheat, all-purpose white, or blend)
1/2 cup sugar
1/4 tsp sea salt
1 tbsp corn free baking powder (try Hain)
1/2 tsp nutmeg (not related to tree nuts and generally safe for nut allergy; avoid if you have severe almond allergy) - can substitute 1 tsp cinnamon

Mash well:
2 very ripe bananas

Stir in:
1/3 cup milk (or rice milk or water)
2 tbsp canola oil
1/2 tsp vanilla
1/4 tsp almond extract (optional, increase vanilla to 1 tsp without almond)
1/2 cup chopped walnuts (optional)
3/4 cup rolled oats

Stir in flour mixture. Scoop batter into greased muffin cups (12 regular or 10 large). Bake about 25 minutes or until lightly browned.

Egg Free Yeast Raised Waffles

No: eggs, corn, soy

Combine:
1/2 cup warm water
2 tsp yeast

Let sit 5-10 minutes until dissolved.

Add:
2 cups warm milk (scald & cool if you have time - optional)
1/2 cup (1 stick) melted butter
2 cups all purpose flour
1 tsp sugar
1 tsp sea salt

Mix well and cover bowl with plastic wrap. Let it sit out 8 hours or overnight.

Just before frying the waffles, whisk in 1/4 tsp baking soda. The batter will be very runny and bubbly. Scoop about a quarter cup into each section of a square waffle iron.

Egg Free Pancakes

No: eggs, corn, soy, (dairy)

Combine:
1 cup flour
2 tbsp sugar
1 tbsp corn free baking powder
(OR 1-1/2 tsp cream of tartar and 3/4 tsp baking soda)
1/8 tsp sea salt

Add:
1 cup milk or rice milk
2 tbsp oil

Whisk together and fry both sides on hot oiled griddle.