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? 🙂

JMG