Gluten Free Pancakes
These gluten fee pancakes are soft, fluffy and so easy to make with simple pantry ingredients. They're the perfect low carb breakfast that also happen to be grain free, sugar free & paleo friendly. Serve with a batch of fresh berries for the perfect breakfast or weekend brunch!
Ingredients
- 3 large eggs
- 2 tablespoons cashew butter OR nut or seed butter of your choice
- 1-2 teaspoons Lakanto sugar-free maple syrup OR pure maple syrup for paleo (can also use powdered monk fruit sweetener) - leave out if you prefer no sweeteners
- 1 teaspoon pure maple extract OR vanilla extract
- 1/4 cup coconut flour
- 1.5 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 tablespoon almond milk OR other dairy-free milk of your choice (plus more as needed to think out batter)
Instructions
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In a large bowl, use a whisk to beat the eggs for at least a minute, so they are light and fluffy. Beat in the cashew butter followed by the sweetener and maple extract. Whisk in the coconut flour, baking powder and cinnamon until smooth and combined. If the batter appears too thick, add a splash of almond milk. If too thin, add a bit more coconut flour. Allow the batter to rest for 3-5 minutes.
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Whisk in the coconut flour, baking powder and cinnamon until smooth and combined. If the batter appears too thick, add a splash of almond milk. If too thin, add a bit more coconut flour. Allow the batter to rest for 3-5 minutes.
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Meanwhile, preheat a griddle or a large non-stick skillet over medium-low heat. Spray with avocado oil spray OR cooking spray of choice. Drop scant 1/4 cup sized batter in the skillet. Let the pancakes cook until bubbles start to form around the sides, about 3-4 minutes. GENTLY flip and continue to cook on the other side until the center on the pancake springs back when lightly touched, about 2 more minutes.
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Serve with some sugar free maple syrup, chocolate chips, chopped nuts, melted butter / ghee or coconut whipped cream, if desired.