I usually don’t recommend high-carb breakfasts like pancakes, especially when the pancakes are the typical white-refined-flour-type drowning in syrup! I used to devour breakfasts like these back in the day, only to find myself feeling super stuffed, bloated, and wanting more (processed carbs will do that to you – especially when they are consumed in large portions and not properly balanced with a quality fat and protein source).
This recipe uses a combination of oat flour, almond flour, and coconut flour, which makes them more forgiving on the blood sugar and much more satiating to the appetite!
I like to supplement my breakfast smoothie with one or two of these little gems in the morning. And, instead of drowning them in syrup, I prefer the flavor and creaminess of a little almond or sunflower seed butter spread on each pancake.
Because breakfast can be such a rushed event, I like to make a double batch of this recipe and then freeze the individual pancakes between wax paper. It is such a great time saver! Just take out however many you’ll need from the night before; or if you forget to do that…just heat them up right from the freezer into a toaster oven or microwave. Now how easy is that?
Super Awesome Gluten-Free Pancakes
Ingredients
- 2/3 cup oat flour
- 3 tablespoons almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder (NOT baking soda)
- 1/4 teaspoon salt
- 1 cup unsweetened coconut or almond milk - or regular organic milk if you prefer
- 2 tablespoons melted unsalted butter or coconut oil or avocado oil
- 1 egg
- 1 teaspoon pure vanilla extract
- Unsalted butter coconut oil, or avocado oil (for skillet to cook pancakes)
Instructions
- In one medium mixing bowl, combine all ingredients with a whisk. If batter too thin, add an extra tablespoon of coconut flour.
- Heat a non-stick skillet (or large stainless steel pan) over medium heat, add a little butter (or oil). Use a 1/4 cup measuring cup (or 1 oz. ladel) to pour pancake batter onto skillet; you should be able to fit 2 to 3 at a time.
- Cook until the surface of the pancakes have some bubbles, about 1 ot 2 minutes.
- Flip carefully with a spatula, and cook until brown on the underside, another 1 or 2 minutes.
- Transfer to a baking sheet or platter and cover loosely with aluminum foil. Keep warm in oven.
- Continue with more butter/oil as needed with remaining batter.
