I have never been a huge fan of pancakes. Unless you’re talking about the pancake… that’s another story. Usually I am a waffle girl, all the way. But there’s just something about these pancakes, grain-free, gluten-free and dairy-free- that make me want to eat breakfast at every single meal. They’re moist and just a little bit crumbly, full of flavor and high in protein to boot. Super filling, but not overly dense. l could eat a whole plate, and still want more, but be perfectly satiated. They’re that kind of good.
Maybe it’s the novelty of having pancakes on a grain-free diet, but these have quickly become a breakfast staple over the last month or so. The recipe is so simple, just enough for two light breakfasts or one very hungry morning person (aka, me), it hardly deserves it’s own blog post. But the deliciousness of these pancakes surely deserves at least one post, if not more.
I use a mix of almond meal (not flour- the coarser meal), and coconut flour to create the fluffy but hearty whole-wheat like feel of these pancakes. Coconut flour is super high in fiber, so if you feel you need more milk, don’t be afraid to add a tad. But these pancakes are fickle- the method is slightly different than normal pancakes, the batter need be thicker, so read it through and plan accordingly.
Grain-free pancakes for one (or two)
1/4 cup almond meal
1/4 cup coconut flour
1/2 cup almond or other nut milk (more as needed)
pinch powdered stevia
pinch sea salt
coconut oil for cooking
1. In a medium bowl, whisk almond meal and coconut flour with a pinch of sea salt, stevia and cinnamon. Set aside.
2. In a separate bowl, whisk egg until frothy. Whisk in almond milk. Add wet to dry and mix well. Batter should be thick but smooth and not crumbly (should be able to scoop with a spoon). If needed, add a tad more milk.
3. Heat coconut oil in a skillet at medium-high heat. When heated, scoop heaping 2 tbsp-portions of batter onto skillet. The batter should spread only slightly. Press down with back of spoon to create desired shape- be careful not to smooth too thin.
4. Let cool for 3-4 minutes on one side, until firm, golden and easy to flip. Using a spatula, carefully flip and let cook on other side, for about 1-2 minutes until golden.
5. Repeat until batter is finished, adding more coconut oil to pan as you go. To with fresh fruit, maple syrup or a sprinkle of your favorite superfoods (coconut goes beautifully, chia seeds add a nice crunch!)
Makes 4-5 medium pancakes.