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.
- 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.