Grain Free Pancakes
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July 8, 2019
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These pancakes are gluten and grain free, yet still have a texture that you expect in a pancake. Serve with your favorite pancake syrup, or use jam or fruit syrup.
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Image by: Thora Toft Prep time: 15 minutes Cook time: 5 to 10 minutes Makes: 4 servings Difficulty: Medium• Gluten free • Dairy free option • Grain free • Soy free •Calories: 345 kcal | Protein: 6 g | Total Fat: 25 g | Total Carbs: 25 g | Net Carbs: 21 g | Fiber: 4 g -
This is a recipe that's not suited for much substitutions. It can be made dairy free and works fine doing that. But it's not recommended to substitute the flours nor skip the eggs. These are all required to turn out as intended.
These 3 flours work together nicely to create a pancake texture you're familiar with and gives a lovely taste. The coconut flour and the plantain flour gives a hint of sweetness, making the need for added sugar unnecessary. The plantain flour will darken when it cooks, giving the pancakes a bit darker look.
Serve these with Raspberry Sauce or for something a bit different serve them with Mango Sauce.
Use all organic ingredients. Ensure all the flour is labeled gluten free.
How To Make Homemade Grain Free Pancakes - Step By Step:
Image by: Thora Toft - This dish is made with coconut, plantain and yuca flour, baking soda, salt, eggs, coconut oil or butter, and milk or water. (image 1)
- Mix the dry ingredients together in a large bowl. (image 2)
- In a small bowl, combine eggs, coconut oil or melted butter and milk or water. Mix until frothy. (image 3)
- Add egg mixture to dry ingredients and mix until combined. If too thick, add water (don't add more milk). (image 4)
Image by: Thora Toft - Heat coconut oil or butter in frying pan over medium-high heat. When hot, pour batter into pan. (image 5)
- Let cook for 2 to 4 minutes, until the bottom is golden and the bubbles on the top have started to pop. (image 6)
- Flip the pancakes and cook about 2 to 4 more minutes, until bottom is golden. (image 7)
- Serve the pancakes with butter and the syrup or fruit sauce of your choice. (image 8)
Pro tips for perfect grain and gluten free pancakes:- This batter will absorb a lot of moisture, and will get thicker as it sits. Simply add water to the batter to make it the consistency you want just before pouring.
- This recipe is not suited for many substitutions. It can be made dairy free and will work fine doing that. But it's not recommended that substitute flours be used, nor to skip the eggs. These are all required so that the pancakes turn out as intended.
Substitutions and Notes:- Flour: This recipe is specifically designed for this combination of flour, and it's not recommended that any substitutions be made. The Yuca starch and flour may be sold under various names, such as tapioca, manioc or cassava. They are all suitable for this recipe.
- Eggs: This recipe requires real eggs to be used. The eggs chemically react with the baking soda, so most substitutions won't work, and the pancakes will be flat, dense and tough.
- Milk: Don't use mock milk for this recipe. If you don't want to use dairy milk, simply use water. It turns out great with just water.
Image by: Thora Toft -
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Grain Free PancakesThese pancakes are gluten and grain free, yet still have a texture that you expect in a pancake. Serve with your favorite pancake syrup, or make some Raspberry Sauce or Mango Sauce.Prep time: 15 minutes Cook time: 5 to 10 minutes Makes: 4 servings Difficulty: Medium• Gluten free • Dairy free option • Grain free • Soy free •Calories: 345 kcal | Protein: 6 g | Total Fat: 25 g | Total Carbs: 25 g | Net Carbs: 21 g | Fiber: 4 g
Ingredients:
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• 1/3 cup Coconut flour • 1/3 cup Plantain flour • 1/3 cup Yuca starch (tapioca starch), or yuca flour • 1 teaspoon Baking soda • Dash Sea salt • 2 large Eggs • 1/4 cup Coconut oil or melted butter • 1/2 cup Milk or water • Coconut oil or butter, for frying pan -
Substitutions and Notes:
- Flour: This recipe is specifically designed for this combination of flour, and it's not recommended that any substitutions be made. The Yuca starch and flour may be sold under various names, such as tapioca, manioc or cassava. They are all suitable for this recipe.
- Eggs: This recipe requires real eggs to be used. The eggs chemically react with the baking soda, so most substitutions won't work, and the pancakes will be flat, dense and tough.
- Milk: Don't use mock milk for this recipe. If you don't want to use dairy milk, simply use water. It turns out great with just water.
Directions:
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- In a large bowl, combine flour, baking soda and salt and mix well.
- In a small bowl combine eggs, coconut oil and 1/2 cup milk or water and mix until frothy.
- Add egg mixture to flour mixture and mix well. If the batter is too thick, add water to get to the consistency you want (don't add more milk).
- Note that coconut flour will absorb a LOT of moisture / water. It is quite normal that after a few minutes this batter has thickened up. That is fine. Just add more water to get the consistency you want just before you pour out a batch. It will keep doing it, and it's perfectly fine.
- Heat 1 to 2 teaspoons coconut oil or butter in frying pan over medium-high heat. When hot, add batter to make pancakes the size you want. Cook for 2 to 4 minutes, until bottom is golden brown, and bubbles on top begin to pop.
- Flip pancakes and cook for 2 to 4 minutes, until golden brown.
- To keep pancakes warm while you cook more, place in a small pan and put in an oven heated to 200 F.
- Serve with your favorite pancake syrup or fruit sauce.
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Enjoy!
Note: Use all organic ingredients. Ensure all the flour is labeled gluten free.Variations:- Waffles: Use this batter to make grain free waffles.
- Pancake Mix: You can premake this to be used as a pancake mix. One good trick is to buy bags of all 3 flours that are about the same volume. Then make the entire bags worth into a mix. Measure out the flours so you know how much salt and baking soda to use in the dry mix. Then when you're ready to make pancakes, measure out 1 cup mix and use 2 eggs, 1/4 cup oil, 1/2 cup milk, and water as needed.
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Nutritional Information Per ServingMakes: 4 servingsCalories - 345Protein 7% | Fat 66% | Carbs 27%Protein6 gramsTotal Fat25 gramsSaturated19.6 gramsPolyunsaturated0.8 grams- Omega-30 grams- Omega-60.7 gramsMonounsaturated2.6 gramsTrans-Fats0 gramsTotal Carbs25 gramsNet Carbs21 gramsFiber4 gramsStarch10 gramsSugars2.8 gramsSugar alcohol0 gramsNutrition information on Feast for Freedom is provided as a courtesy and is approximate only. The recipes are calculated using the exact ingredients listed in the recipe (first choice when multiple options provided). If you are following a strict diet please note changing anything will cause the nutrition info to change. Please calculate your own nutritional information if you want it exactly to match what you make. Information calculated using Cronometer.
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FREE Guide10 Steps to Healthy Gluten Free Eating
The 10 Step Guide is packed full of tips, tricks, recipes and regular Member only tips to get you started on the road to living healthy without gluten.
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