There is nothing like sitting down on a Sunday morning to a hot stack of pancakes right off the griddle, topped with real butter and pure maple syrup. My husband and I went gluten-free a few months ago (totally worth it), and giving up pancakes wasn’t all that sad to me because I had never felt very good after eating them. Recently my mother-in-law (thanks again, Rea) came up with the best recipe for gluten-free pancakes, and I have to share it because they are so so good! Even if you’re not gluten-free, I promise you’ll love the flavor, the texture, and you’ll probably even notice that you still feel full and satisfied hours later.
In a blender combine:
1.5 cup milk (could substitute soy, rice, or almond milk)
1 egg (could use egg alternative)
1.5 cups Bob’s Red Mill Gluten-Free Pancake Mix
1/2 cup almond meal
1/2 cup coconut flakes
1/2 cup coconut oil (melt it before adding)
1 tsp vanilla
pinch of salt
splash of water as needed to blend
Blend all ingredients in the blender until mixed well and drop about 1/4 cup mixture per cake on an oiled hot griddle or cast iron pan. So easy!
I love lots of protein at breakfast, so I topped one stack of mine with my favorite smooth almond butter and honey.
Those look amazing! Going to try those this weekend!
Can’t wait to try these! We love experimenting with GF pancake recipes. We’ve found some treasures and some terribles- looking forward to these! 🙂