Pancakes are such a nice breakfast! My kids love them, and a big plate of hot pancakes is a fun way to start the weekend off. They also happen to be one of the easier things to make grain-free, so if you’re just getting started on a Paleo diet and find that you’re craving something bread-like, pancakes are an easy fix. The ingredients are simple, and this recipe can be made with any sort of flour…almond and coconut for grain-free, or a rice-based flour for gluten free, or a whole wheat flour if you’re able to have it. This recipe also calls for ground flax seed, which adds extra omega-3 and gives the pancakes a softer texture.
The secret to making light, fluffy pancakes with gluten/grain free flour is in the eggs. Rather than just toss them in with the batter, separate them and whip the whites until stiff peaks form. Then, proceed with your batter as usual…add the flours and ground flax seed, baking powder, milk (raw, grass fed milk or organic coconut both work well!) and egg yolks. Once these are well combined, fold your egg whites into the batter. For gluten and grain free pancakes, I like to let the batter stand for about 20 minutes before the pancakes hit the pan, this seems to give the finished product a better texture and helps alleviate some of the grittiness that sometimes happens with grain free and gluten free products.
Another idea to help with the texture of grain-free baked goods is to add some fruit. Apple sauce, pear sauce, pumpkin and mashed banana are all good additives, they not only boost the nutritional value of your pancakes but also help combat the crumbly texture that sometimes happens when you cook without gluten. As a bonus, they add wonderful flavor to your breakfast! Finally, consider adding some sour cream or yogurt to your pancakes. This helps lighten the texture and adds protein and calcium to the mix, too. Our family also likes to eat yogurt on our pancakes…drizzle some homemade yogurt sweetened with a little honey over your pancakes, then top with some fresh fruit. Yum!
Another great thing about pancakes is that they keep well! I like to make a large batch, then put some in the freezer for breakfast on the go. Pop them in the toaster or the oven for a minute and you’ll have a great, fast breakfast on school days (or a nice afternoon snack). You can also save a few for lunch and use them instead of sandwich bread…I don’t add sugar to my pancake batter, so the plain pancakes can be used for just about any type of sandwich!
- 2 cups organic, finely ground almond flour
- 1 cup organic, finely ground coconut flour (or substitute these 2 flours for 3 cups gluten free or whole wheat flour)
- 6 teaspoons organic, alum free baking soda
- 3 tablespoons ground organic flax seed
- 3 cups milk (organic, grass fed raw milk, or coconut milk)
- 3 tablespoons [url href=”https://www.amazon.com/gp/product/B00DS842HS?&tag=tyb060c-20″ target=”_blank”]organic coconut oil[/url] (plus more for cooking)
- 3 free range eggs, separated
- Optional add-ins:
- 1 cup mashed banana, applesauce, pear sauce, or pumpkin puree, or one cup organic sour cream or yogurt. (if you are using the add-ins, reduce the amount of milk you use to 2 cups…you may need to add a little more milk if the batter is too thick).
- In a large bowl, combine the dry ingredients and mix well.
- In a second bowl, whip the egg whites until stiff peaks form and set aside.
- Slowly add the coconut oil, egg yolks, fruit or sour cream/yogurt (if you’re using these) and milk to the dry ingredients…beating until well combined after each addition.
- Fold the egg whites into the batter. If the mixture is thicker than pudding, add a little extra milk.
- Allow the batter to stand for 20 minutes.
- In a large skillet, melt some coconut oil to lightly coat the bottom. When the pan is hot (I used medium-high heat on my stove) add the batter…I used 1/3 cup for each pancake.
- Cook until bubbles start to form and pop, as a general rule when the bubbles don’t refill with batter once they pop the pancakes are ready to be flipped (but, check the first few rounds to make sure this is true for your stove).
- Flip and cook an additional 1-1 1/2 minutes on the other side.
- Serve hot with your favorite topping…organic maple syrup, raw honey, or yogurt and fruit!
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What’s your favorite way to eat pancakes?