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I must say it is a challenge to make a good dough (or batter) without eggs and without gluten at the same time. I’m currently working on the recipe for egg-free and gluten-free apple mini pancakes. Yesterday, I made my first attempt and prepared them with brown rice flour and flax meal (as an egg replacer). If you want to see full list of ingredients go to my facebook page but guess what…it turned out unsuccessful(the pancakes fell apart)…it looked so promising though 
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I will try again with a couple of modifications. This afternoon I went to Whole Foods (they have a great selection of gluten free flours) and got a few products I will need for my second try, above all Bob’s Red Mill Gluten Free Biscuit and Baking Mix. I think that mix of flours might work better. I will keep you posted. If you have any ideas please share.
After the pancake disaster, hungry and with unrealized culinary expectations, to feel better I fixed myself a dish with green beans that I got on the farm the other day.
Ingredients:
Serving for 2
approx. 1/2 a pound of fresh green beans washed and trimmed
1-2 TBS of avocado oil (I use Latourangelle)
1 small garlic clove (whole, just to lightly perfume the oil)
1/2 tsp of dijon mustard (optional)
1/8 cup of lightly toasted almonds
sea salt and freshly grind pepper for seasoning
you can also add your favorite herbs if you like (I sprinkled it with a bit of herbs de Provence)
Preparation:
Cook green beans in a boiling salted water, in a skillet heat avocado oil add garlic clove, saute for a few seconds, remove garlic, whisk in dijon mustard, season with salt and pepper (plus herbs). Drain the beans when cooked and toss to the pan, mix and serve with toasted almonds on top.
These look delicious! I LOVE green beans and am always looking for new ways to prepare them. This looks perfect.
This looks great! I have some avocado oil I bought to make body butter and haven’t been sure how to prepare food with it.
My go-to gluten free flour is oat flour, it’s rarely steared me wrong! Just don’t refridgerate the dough for a long time before using it, or it’ll get messy. I also prefer to use chia seeds to make vegan eggs or unsweetened applesauce, it’ll help amp up the apple flavor too! I noticed you have a lot of liquids on your list, that could be contributing to the falling apart too– maybe you need more flour?
Thank you so much for sharing your ideas Kelly! I’m pretty sure that the consistency of the batter was fine. I think that brown rice flour alone is just not a right choice for egg free pancakes. I forgot to mention that I added 1/2 tsp of guar gum but still it was not enough to promote binding. I have never used chia seeds and oat flour before. Sounds great! I will definitely give it a try.
Yum! you just inspired me to buy some green beans the next time I’m at the store!!!
Sorry to hear about the pancakes, they sounded so good! I have never seen a recipe with avocado oil, but these look great. I love almonds with green beans, such a healthy combo.
Kudos to you for undertaking the gluten-free pancake! They can be difficult (hard to flip, especially) but they’re lots of fun to experiment with. I’ve made pancakes out of just about every Bob’s Red Mill flour, so if you have any questions, feel free to shoot me an email! Your green beans look so healthful and delicious!
Thank you Julia
I agree there is a lot of fun to experiment in the kitchen even if the results are not as we would expect. I’m a fan of Bob’s Red Mill products, they have a wonderful choice of flours.
Looks like an amazing way to cook green beans!