how we do pancakes

Since going gluten-free and then grain-free and mostly sugar-free, pancakes have become slightly more challenging...but not impossible!  

Costco sells a gluten-free flour blend that has the most delicious pancake recipe right on the bag.  They are fluffy and delicious and you won't believe that they are gluten-free.

Grain-free pancakes are a little more of a challenge, but after some experimentation and taste testing, I am in possession of the prefect recipe.  This is a modified version of the recipe for Banana Bread Waffles from The Paleo Kitchen

Wet-dry ingredients pancakes

  • 2 bananas
  • 2 eggs
  • 1/4 cup almond butter
  • 1/4 cup melted coconut oil
  • 1 teaspoon lemon juice
  • 1/4-1/2 cup coconut flour (start with 1/4 cup and add more until you get the right consistency)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • pinch of salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla

Blend the wet ingredients in the blender.  Put the dry ingredients in a bowl.  After the wet ingredients are blended, mix the wet and dry ingredients together.  This is where you will figure out if you need more flour.  I think sometimes it depends on how ripe the bananas are, because I don't think I've used the same amount of flour twice.

Heat a skillet over medium high heat and melt coconut oil.  When the pan is hot, turn the heat down to medium.  

Pour the batter into the pan (I use a 1/4 cup measuring cup to keep things fairly even).


Flip when you start to see bubbles on the edges.  

This recipe makes about 8 pancakes depending on their size.  We usually top ours with berries, almond butter, coconut butter, or maple syrup. So good.