I’ve been testing many a pancake lately, all for your benefit of course 😉 It can be tough to get the right consistency for gluten free or grain-free pancakes, and thus many test runs were necessary. Fine by me!
I finally have this recipe down and it’s time to share with you. These pancakes would make a great breakie, post-workout meal, or anytime you fancy pancakes. They are gluten, grain, and dairy-free. Feel free to adjust based on your dietary and taste preferences.
Ingredients: Serves 2 hungry people.
4 organic eggs
1/4 cup + 2 tblsp (OR 6 tblsp) coconut flour
1/4 cup + 2 tblsp (OR 6 tbslp) unsweetened vanilla almond milk
1/3 cup chopped walnuts
1 cup mixed berries (I used frozen)
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
pinch sea salt
Mix all your ingredients together. I’m sure there’s a wet/dry order, but seriously, who can keep that stuff straight? Make into small-ish pancakes for easier flipping. Top with organic butter and real maple syrup. Mmmmmm!
Note: If you’re making these your dessert, may I suggest mixing in a few dark chocolate chips and topping with a dab or two of whipped coconut cream? 🙂