Okay, okay. I know everyone says that they have the best gluten-free pancake recipe, but I really DO! Plus, it’s lower in carbs, & higher in protein and fiber than your traditional pancake, Boy, are they delicious and filling too! so it’s a double winner! This recipe also appeals to the Paleo crowd, so triple win. There. Now that that’s out of the way – Can I brag about this recipe a little bit? I have made this recipe several times, and it’s come out FANTASTICALLY every time – I also made it for my not gluten-free husband and my 4-year-old daughter… Let’s just say: Demolished. Every last crumb was goooonnee! 🙂
I don’t know about you guys, but I’m a sort of “throw everything into a bowl and mix it up in no specific order because I’m lazy” kind of person… so this recipe fits that bill. No more mixing egg whites strategically and adding a little liquid here and a little flour there… NOPE! Just throw it all into a bowl and whisk that stuff up!
Here’s the recipe – Don’t forget, we sell all these ingredients at Jake’s Gluten Free Market:
2/3 C. Arrowroot Flour
1/3 C. Almond Flour
2 T. Coconut Flour
1/3 C. Milk, or dairy-free substitute
1/2 t. Baking Soda
2 T. Grape Seed Oil
1 t. Vanilla Extract
1 T. Coconut Palm Sugar (or white sugar if not avoiding refined)
Fresh fruit if desired (add after ingredients are fully mixed if you want blueberry pancakes, etc.)
Whisk it all together in a medium-sized bowl, until fully incorporated, then cook in a buttered or oiled preheated skillet on medium-low heat. These cook up just like regular pancakes, so when you see the bubbled rise in the batter, flip your pancakes and cook an additional 3-4 minutes or so. Well, whenever that pancake gets done really. 🙂
Enjoy with REAL maple syrup & butter if desired. A heavenly recipe that won’t pack on the pounds!
This recipe will serve 3-4 people nicely.