⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I tried grain-free baking. It was... a learning curve, to say the least. My initial attempts resulted in everything from crumbly cookies to dense, brick-like bread. But, as they say, practice makes perfect (or, at least, edible!). These grain-free, gluten-free pancakes are a testament to that journey. They're light, fluffy, and so delicious, you won't even miss the wheat! One of my friend's kids has sever allergies so i make these anytime they come to visit. They love them!
This recipe uses a blend of almond flour and coconut flour, which creates a wonderful texture and subtle sweetness. Feel free to experiment with your favorite toppings – fresh berries, a drizzle of maple syrup, or a dollop of coconut whipped cream are all fantastic choices. What does this mean for you? It means you can enjoy a stack of pancakes without the guilt or the gluten! Trust me, this recipe is a game-changer. If you are feeling adventerous add some blueberries or chocolate chips for an extra special treat!
Required Equipments
- Mixing Bowl
- Whisk
- Griddle or Frying Pan
- Spatula
- Measuring Cups and Spoons
Grain Free Glory Gluten Free Pancakes: Frequently Asked Questions
Grain Free Glory Gluten Free Pancakes
Indulge in a delightful breakfast with these grain-free, gluten-free pancakes! These fluffy pancakes are perfect for anyone with dietary restrictions or simply looking for a healthier alternative to traditional pancakes.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, grab a big bowl. We're going to whisk together 1 cup of almond flour, ¼ cup of coconut flour, 2 tablespoons of your favorite sweetener (I prefer maple syrup, but honey works too!), 2 teaspoons of baking powder, and ½ teaspoon of salt. Make sure it's all mixed up real good!
- In a separate bowl, whisk together 2 large eggs, 1 cup of almond milk (or any milk you like!), 2 tablespoons of melted coconut oil (or butter, if you're not dairy-free), and 1 teaspoon of vanilla extract. Don't skip the vanilla, it adds a special touch!
- Now, pour the wet ingredients into the dry ingredients. Gently fold them together until just combined. A few lumps are okay! Overmixing can make the pancakes tough, and nobody wants tough pancakes, right?
- Let the batter sit for about 5 minutes. This gives the coconut flour a chance to absorb the liquid and thicken up a bit. Trust me, it makes a difference!
- Heat a lightly oiled griddle or frying pan over medium heat. A little coconut oil or ghee works wonders here. How do you know if it's hot enough? Flick a few drops of water onto the surface – they should sizzle and evaporate quickly.
- Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for about 2-3 minutes per side, or until golden brown and cooked through. Keep an eye on them – grain-free pancakes tend to cook a bit faster than regular ones.
- Flip 'em carefully! These pancakes can be a little delicate, so use a thin spatula and a gentle hand. If they're sticking, add a bit more oil to the griddle.
- Serve immediately with your favorite toppings! Fresh berries, maple syrup, a dollop of coconut whipped cream, or even a sprinkle of chocolate chips are all great choices. Get creative and have fun!
- If you're making a big batch, keep the cooked pancakes warm in a preheated oven (around 200°F or 93°C) until you're ready to serve. This prevents them from getting cold and soggy. Also sometimes I like to add sprinkles just for fun!
- Enjoy your grain-free glory! These pancakes are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat them in a toaster or microwave before serving.
📝 Notes
- For extra flavor, add a dash of cinnamon or nutmeg to the batter.
- Feel free to substitute other grain-free flours, like tapioca flour or arrowroot starch, for the coconut flour.
- If the batter is too thick, add a little more milk until it reaches your desired consistency.
🍎 Nutrition
Calories: 220 kcal
Protein: 8 g
Fat: 16 g
Carbohydrates: 15 g
Fiber: 4 g
Calcium: 80 mg
