Who says you need to feel deprived if you’re trying to eat healthier? We all need a massive stack of pancakes every now and then. Plus, there’s always a way to make things healthier.
Once you taste these homemade gluten-free pancakes, you’ll wonder how you ever settled for the regular boxed kind. They’re light and fluffy, with just a hint of sweetness. This is that go-to pancake recipe that will never fail you. It’s a plain and simple pancake recipe, so feel free to get creative with it! I’ll definitely be adding chocolate chips next time.
The secret to making these pancakes gluten-free is a perfect ratio of almond flour to regular, gluten-free baking flour. Go on, give them a try.
Here's what you need:
- 2 eggs (or flax eggs for vegan)
- 1 1/2 cups almond milk, unsweetened
- 1 tsp vanilla
- ¼ cup coconut sugar (or raw cane sugar)
- 4 tsp baking powder
- 1 tsp salt
- 2 cups almond flour, blanched
- 1 1/2 cups gluten-free baking flour (this may vary depending on brand used)
- ¼ cup virgin coconut oil (melted)
Here's how to make them:
- Crack the eggs (or add the flax eggs) into a mixing bowl and whisk.
- Add the almond milk and vanilla, and whisk gently.
- Add the coconut sugar, baking powder, and salt, and whisk again.
- Add the almond flour and the gluten-free baking flour, and whisk again.
- Add the melted coconut oil, a little at a time, while continuing to stir the batter. TIP: If the coconut oil hardens once it’s in the mixture due to other cold ingredients, the pancakes won’t fry properly. Make sure it’s liquid, and be sure to pour in a little at a time while stirring the batter.
- Heat a lightly (coconut) oiled pan over medium-high heat.
- Use a ¼ cup to scoop and pour the batter onto the griddle, browning each side, and serve hot! I topped these with berries, coconut flakes, hemp seeds, and maple syrup!