Just because you have decided/required to follow a Paleo/Gluten Free Diet, does not mean that you have to forego a favorite Breakfast Food.  April found this recipe which we have modified and came up with many variations.  This is the first Gluten Free Batter that we have tried that is NOT gritty.  It does have a tendancy to burn easily or be hard to flip on the griddle.  It make take some trial and error to find a method that works best for you.

What I have found is that the Perfect Pancake Pan works the best.  It allows you to flip without using a spatula.  Once both sides are browned they will hold together rather well and come out of the pan with ease.

First I will start with the basic recipe and then list a few of the options.

If you try any of our recipes please let us know how they turn out below.

On to the Recipe:

Base Pancake/Batter

Serves: 4

Prep Time: 10-15 min
Cook Time: 2-4 min per pancake

Ingredients:

1c Almond Flour
1/4c Coconut Flour
2 tsp Baking Soda
1/2c Almond Milk
6 eggs
2 tsp Pure Vanilla Extract
2 Tbsp Organic Honey
Dash of Sea Salt

Steps:

  • Combine Ingredients in Mixer, and Mix throuroughly and set aside
  • Preheat pan over Medium Heat to avoid burning.
  • Drop 1/4 cup of batter onto Griddle/Pan
  • Wait for edges to dry out then flip.  May take a little longer due to lower cooking heat.

 

 

Variations

  • Yummy Pancakes
    • For Banana Pancakes
      • Add 2 softened Bananas to Batter
    • For Pumpkin Pancakes
      • Add 1 Can of Real Pumpkin
      • Add Pumpkin Pie Spice To Taste
    • For Blueberry Pancakes
      • Add Fresh Blueberries right before flipping the Pancakes
  • Use as a Corndog Batter
    • Slice Hotdogs into Bitesize chunks.
    • Coat with Batter
    • Drop into Favorite Frying Oil at 350 deg
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