Easy Gluten Free Pancakes


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: 

  1. Crack the eggs (or add the flax eggs) into a mixing bowl and whisk.
  2. Add the almond milk and vanilla, and whisk gently.
  3. Add the coconut sugar, baking powder, and salt, and whisk again.
  4. Add the almond flour and the gluten-free baking flour, and whisk again.
  5. 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.
  6. Heat a lightly (coconut) oiled pan over medium-high heat.
  7. 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!

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