Gluten, a protein found in wheat, barley and rye has been proving to be troublesome for some people. many persons are allergic to gluten and over time, the immune reaction to eating gluten creates inflammation that damages the lining of the small intestines leading to medical complications. It also prevents the absorption of some nutrients. Because of this many people are looking for gluten free options when they eat out and are making gluten free recipes at home. So today I want to share this easy gluten free pancake recipe with you.
These are perfect for breakfast or brunch and just has 5 ingredients.
2 large eggs
1/2 cup to 1 cup of coconut milk
1 teaspoon of vanilla or almond extract
1 1/4 cups super fine almond flour from fine blanched almonds (I used Bob’s Red Mill)
1/4 teaspoon baking soda
pinch of salt
butter, olive oil or coconut oil for greasing the pan. I also added 1-2 tablespoons of melted butter to the batter.
Optional add ons:
Strawberries, blueberries, bananas, raisins or chocolate chips.
In a large bowl, mix together eggs, coconut milk and vanilla or almond extract until smooth and well combined. Add in the almond flour, baking soda and salt. Stir until well combined. Add the melted butter for more moist pancakes.
Lightly coat a large non stick skillet with butter, olive oil, coconut oil or cooking spray and place over medium/low heat. Drop about 1/4 cup of pancake batter onto the skillet. Cook until bubbles appear and the sides are golden brown then flip and cook the other side. Decrease heat if needs be. Cook the remaining pancakes.
Serve warm with whatever add ons you like. I served mine with strawberries on top and scrambled eggs on the side.
I sliced the strawberries and added some sugar and pineapple juice to them before hand. I then placed them into the refrigerator.
There you have it guys. These are easy to make and very tasty. Let me know if you try this recipe or if you have other gluten free pancake recipes that I can try. Let me know in the comments below. xoxo