I love a good book, hot tea, and fluffy pancakes on a Saturday morning. Before I developed Latex Fruit syndrome, I made eggless wheat pancakes. I am no longer allergic to egg, but now I can’t eat wheat, so I had to learn a new way to cook fluffy pancakes.
Cooking with gluten free flour is quite different than cooking with wheat flour. The moisture balance is different, and gluten-free flour batter and dough needs to rest a while before cooking in order to cook fully and evenly.
These pancakes are so good and fluffy, my family, who are not allergic to wheat, don’t even miss it. Flax meal adds some fiber and omega-3s, which they don’t notice, but it makes me feel good that I’m service something healthy. Serve them with your favorite pure maple syrup and real butter for a fabulous latex-free treat!
Allergy notes:
- Make sure to read the label carefully on your canola oil. Some are oil blends.
- If you’re not using the 1:1 gluten-free flour mixture recipe on this site, be sure to read the label carefully. Many mixes have some ingredients that can cross-react with latex, like potato.
- Some baking powders contain wheat starch. Be sure to read the label to get one that is wheat-free.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 7 minutes |
| Servings |
7-8" pancakes
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- 2 cups gluten-free flour mixture
- 1 Tbsp baking powder
- 1 1/2 tsp salt
- 3 Tbsp flax meal
- 1 1/2 Tbsp pure canola oil plus more for pan
- 3 eggs
- 1 1/2 cups milk
Ingredients
Dry Ingredients
Liquids
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- Whisk the dry ingredients together in a medium mixing bowl.
- Make a well in the center of the dry ingredients and add the eggs and canola oil. Whisk until smooth.
- Add milk 1/3 at a time, whisking each time again until smooth.
- Allow to stand for 5-7 minutes before cooking.
- Heat a non-stick skillet or griddle over medium-low heat until a drop of water dances when dropped in the pan. Put a teaspoon or two of canola oil in the pan and spread evenly. Cook the pancakes low and slow. When the top of the pancake looks dry, flip it over and cook until firm all the way through.
My recipes avoid all ingredients listed on the American Latex Allergy Association website as known for cross-reacting with latex as well as a few other ingredients that I have discovered elsewhere. However, latex-fruit syndrome is still an emerging issue and poorly understood. There may be other foods that cross-react, and people with latex-fruit syndrome often have other food allergies independent of their latex allergy. Each individual is different, so be sure to discuss with your allergist the safest way for you to try out ingredients that are new to you before you cook with them.