Pancakes, Gluten Free Pancakes! Sunday morning Gluten Free Pancakes is a family tradition in the Curry house. I know our kids loved me even more when I created this gluten and dairy free pancake recipe. The entire family screamed, they taste like a donut! The secret is in the oil.
What could be more satisfying than having happy kids and a hubby, especially soon after you’ve been diagnosed gluten and dairy intolerant. It’s a totally feel good recipe because I’ve added beneficial ingredients that make these pancakes nourishing to both our body and spirit. We hope you will treat your family to these deliciously decadent, who knew they are gluten free breakfast pancakes. Shhh. Don’t tell anyone they are gluten free and dairy free…It can be our little secret.
The real benefit from making these tasty pancakes is in their ingredients. Again, I won’t tell if you don’t. Pegs bumped up the benefit factor when she added both fresh ground flax seeds and coconut flour. Both flax and coconut flour are fiber rich. Flax goes on to promote reproductive health for both men and woman and so much more. In fact, some say it’s one of the most powerful plant foods on the planet. Check out this article that shares why… Coconut oil and flour promote healthy digestion and are safe for diabetics.
Not a fan of pancakes for breakfast? Try our Eggs Benny recipe for another wonderful Sunday morning happy belly. It can also be made grain free too.
Watch our recipe video and scroll down for the entire recipe and lots of variations to choose from
Gluten Free Pancakes Ingredients:
1 Cup Pamela’s GF Pancake and Baking Mix OR your favorite GF or Paleo pancake mix ( almond flour and cassava flour work well together)
¼ C. Fresh ground flax seeds
¼ C coconut flour
1 tsp. organic vanilla extract
1 C hazelnut or hemp seed milk OR Buttermilk or your favorite milk
1 Cup Arrowhead sparkling berry mineral water
1- 2 Tbsp. maple syrup (optional)
3 Tbsp.. Raw Honey
1/4 C Applesauce (optional): (good for reducing the amount of sugar)
Coconut Oil for pan or griddle
Gluten Free Pancakes Method:
1. In a mixing bowl combine all dry ingredients.
2. Add liquid ingredients to dry. Mix until well blended.
NOTE: If batter is still too thick, add a small amount, 1/4 C, of sparkling berry water at a time.
3. *Lemon Pancakes: add 1 tsp Lemon flavoring & zest of 1 lemon
4. Heat skillet. Add 2-3 Tbsp.. coconut oil. Add enough oil so pancakes wont stick. When pan and oil are hot, (oil will begin to pull away from edges), use a ladle to add batter to hot skillet. Pancakes will bubble and get nicely brown around the edges. Now they are ready to flip. Cook 1-2 more minutes.
5. Serve with your favorite toppings!
Some of ours include: butter, cinnamon coconut spread, pure maple syrup, honey, fresh fruit or fruit jam.
Truly tastes like a Crispy Creme doughnut, only better for you! Heavenly!!!