HEALTHY PANCAKES | gluten + grain-free pancakes

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and can be used as a dairy substitute.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is a healthier fat.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup adds a unique flavor while being a natural sweetener.

Combine 1/2 cup unsweetened vanilla almond milk, 1 egg, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract in a spouted cup and whisk together.

Set aside the wet ingredients.

In a large bowl, mix 1 cup superfine almond flour, 2 tablespoons tapioca flour, 1 teaspoon baking powder, and a pinch of kosher salt.

Add the wet ingredients to the dry ingredients and stir until combined.

Let the batter rest for a couple of minutes to allow the baking powder to activate.

Heat a large nonstick skillet over medium heat and melt a little butter in the pan.

Using a quarter cup, scoop the batter into the pan to form small pancakes.

Cook until the sides firm up and the bottom is golden brown, about 2-3 minutes, then flip and cook for another 2-3 minutes.

Repeat until all the batter is used, yielding about 6-8 pancakes.

Top the almond pancakes with sliced bananas and maple syrup.

For coconut flour pancakes, combine 3/4 cup unsweetened almond milk, 2 eggs, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract in a spouted cup and whisk together.

Set aside the wet ingredients for the coconut flour pancakes.

In a large bowl, mix 1/3 cup coconut flour, 2 tablespoons tapioca flour, 1 teaspoon baking powder, and a pinch of kosher salt.

Add the wet ingredients to the dry ingredients and mix until combined.

Let the batter sit for a couple of minutes to thicken.

Melt butter in the skillet and scoop the coconut flour batter into small pancakes, being careful not to overcrowd the pan.

Cook until the sides set and flip over, cooking until golden brown.

Repeat until all the batter is used, topping with fresh berries and maple syrup or almond butter/peanut butter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens