Updated: Jun 1, 2019
It is no secret that I adore a fabulous stack of pancakes. Does not matter if it is breakfast, lunch, dinner, or an afternoon snack, I will eat pancakes. End of story. However, I have adverse reactions to both gluten and A1 dairy, so in order not to feel sluggish after a mound of warm edible frisbees, I make mine without these two ingredients. The following pancakes are both gluten free and dairy free. I have also provided a guide for the substitution of eggs to make the recipes vegan, so that more people can enjoy pancakes at any time of day! Below are the skeleton of the recipes with a few options of what I like to include in my pancakes, but feel free to customize them how you'd like.
I consider these guys to be a snack sized situation, single serving
-1 mashed ripe banana
-2tbsp coconut oil or olive oil
-1/3 cup alternative milk (I like coconut milk- try to find one without guar gum*)
-1 egg (or egg substitute; see chart below. I tend toward flax eggs)
-3tbsp coconut flour
-1tsp lemon juice
+optional: 1 scoop quality collagen powder (DM me for recommendations)
+optional: sprinkle of allergen friendly chocolate chips (I like Enjoy Life)
+optional: sprinkle of chopped walnuts
1) Mix mashed banana with oil and milk
2) Mix in egg, add in lemon juice and coconut flour. Add in any extras.
3) Heat a small amount of oil in a pan. Spoon batter into pan, making pancakes into any size you like. Cook until bubbles form and flip. Finish until golden brown.
4) Top with raw honey, maple syrup, coconut flakes, coconut whipped cream (recipe here), favorite nut butter, sprinkle with cinnamon, nutmeg...etc. or eat 'em plain and on the go!
Thick and Fluffy Hearty Pancakes for the Fam
Super easy to whip up on a weekend morning for multiple folks. Just throw all ingredients in a blender and toss in a skillet!
-5 eggs (or egg substitute, see below)
-1 cup all natural applesauce
-1/2 cup coconut flour
-1tsp baking powder
-1/2tsp baking powder
-1/4 cup melted coconut oil or grass-fed butter
1) Blend all ingredients together until well incorporated. Let sit for 5 minutes
2) Heat a small amount of oil in a pan. Dollop batter into pan, making pancakes into any size you like. Cook until bubbles form and flip. Finish until golden brown.
3) Top with raw honey, maple syrup, coconut flakes, coconut whipped cream (recipe here), favorite nut butter, sprinkle with cinnamon, nutmeg...etc.
Note: As a personal preference, I don't use cow dairy or soy products for reasons mentioned here, but totally get it when certain ingredients get too expensive to use regularly. Especially when scaling up to feed more than one person.