When I first committed to a gluten free lifestyle, I would wake up craving pancakes and go to bed dreaming of cookies, cakes, and donuts. I didn’t want to have to miss out on some of my favorite treats every now and then! I explored all kinds of gluten free flours, breads, and desserts… many of which were delicious (gluten free foods had come a long way since I’d last sampled them). I could get used to this, I thought. As I took a closer look at the ingredients, I was disappointed to see that many of these products contained another grain that I try very hard to avoid: cornstarch, or a commonly used corn-derived thickener called xanthan gum. So, I had to come up with a way to have my (pan)cake and eat it too. Try these gluten free, corn free, soy free, and paleo friendly pancake recipes—and I promise, you won’t miss a thing! Coconut Flour Pancakes: 4 eggs at room temperature (or substitute with 3 duck eggs) 1/2 cup coconut milk or water 1 tsp bourbon vanilla extract or 1/2 tsp each of vanilla and orange extract 3/4 cup coconut flour 1/2 tsp baking soda 1/2 tsp distilled white vinegar 1/4 tsp sea salt 1/3 tsp cinnamon 1 Tbsp coconut oil
- Beat eggs lightly using a fork until fluffy, then mix in remaining wet ingredients.
- Whisk together dry ingredients. Blend dry and wet ingredients in stand mixer at medium-high speed for about 2 minutes until a smooth consistency has been achieved. (no stand mixer? just use a fork or whisk!)
- Pour 3-inch “coins” into pre-heated, pre-greased pan, cooking for 2-3 minutes on each side.
- Remove from heat, top with nut butter, crushed nuts or seeds for added texture, and fruit. If you find the pancake to be a bit dry, add some coconut oil and… ENJOY!!!
For another Paleo-friendly recipe for Almond Meal pancakes from Gluten Free Homemaker… click here!