Pancakes are one of my favorite anytime foods, but I needed to find a recipe for a good grain free recipe since I now KNOW that my body does much better sticking to grain & gluten-free foods. So here’s what I came up with after looking all over the internet. It seems I never had the exact ingredients at hand for each recipe I found, so I had to modify. This recipe made 3 large pancakes, they were very sweet because of the banana and I really didn’t need any syrup at all. I’ll be making these for the kids as well, but will be adding chocolate chips for them 🙂
- 2 large eggs
- ¼ cup non dairy milk (I use almond milk)
- 1 teaspoon vanilla
- 1 teaspoon honey
- 2 tablespoons coconut flour
- ⅓ cup almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ripe banana
- Butter or coconut oil for the pan
- Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
- Add mashed banana to wet ingredients and blend well.
- Combine the dry ingredients in a separate bowl, then add them to the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
- Heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Mix the batter again, then begin making your pancakes.
- Oil the pan with coconut oil or butter, then pour about a ¼ cup of batter per pancake for smaller pancakes. The pancakes are easier to flip if you keep them small.
- Once the pancake begins to bubble, carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.
- Keep hot in a warm oven until you are done making the remainder of the pancakes.
- These are best eaten immediately, but if you have leftovers you can warm them in a toaster the next day.