A healthy spin on traditional pancakes. These are made gluten free by using coconut flour!
If I had to pick a favorite breakfast food, I think it would have to be pancakes. (Don’t tell oatmeal or cereal!) I’ve gone through lots of pancakes phases, from heating up three frozen ones every morning in elementary school, to homemade ones every Sunday, to now, where I unfortunately rarely make them.
I love how many varieties of pancakes there are. Thick, fluffy, sour cream buttermilk pancakes, thin, sweet, Swedish pancakes, or the Finnish oven pancakes, pannukakku. I don’t discriminate.
Just yesterday I had the most wonderful pancakes at a church retreat I was on. They didn’t even need peanut butter. Just butter and syrup were enough. That’s saying a lot from me!
Last weekend I tried my hand at coconut flour pancakes, and here is the result! It fits right in for this month’s Recipe ReDux theme 🙂
Break Out of Breakfast Boredom
Cooks aren’t always pressed for time in the mornings – they just need new ideas. Think mug cakes, smoothie bowls, breakfast cookies and more. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!
What else could I make besides pancakes? Nothing. Make a big batch for the week and store them in the fridge, or in the freezer for even longer! I’ll admit that reheated pancakes aren’t quite as good as fresh ones, but hey, it’s still pancakes!
These were an experiment to me, as I’ve never used coconut flour before! They took a TON of mixing, so don’t worry about overmixing the batter like in usual pancakes. Make sure all the lumps are out! You don’t have to worry about gluten developing since the batter is completely gluten free!
These do take a couple more minutes on each side than regular pancakes. They’re more flimsy so don’t make them huge either. Otherwise enjoy this gluten free version of coconut flour pancakes that will leave you with a ton of energy!
- 4 eggs
- 1/4 cup milk
- 2 tbsp grapeseed oil
- 1/4 cup coconut flour
- 1 tbsp coconut sugar
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- Mix wet ingredients in a medium bowl. Add dry ingredients and stir until no lumps form. (This took me at least 5 minutes!)
- Use a 1/4 cup scoop to pour batter onto a griddle heated over medium/high heat. Cook each side about 5 minutes, or until bubbles form.