Hello, loves! Today I’m bringing you my first recipe post. Something that you may not know about me is that I eat gluten-free (well..except for the occasional treat now and again), and have been for about 3/4 a year. Since going gluten-free I’ve noticed two things: how much better I feel, and how difficult it is to find yummy gluten-free alternatives.
I love breakfast, so going gluten-free has been a bit of a struggle due to my unremitting love for pancakes, waffles, cinnamon rolls, biscuits and gravy…well, you get the idea. I have tried different recipes, and pre-mixed gluten-free pancakes mixes, but nothing quite matches up to this recipe I’m going to share with you all today. I’ve made some variations on a few recipes and this masterpiece was the result!
On a side note, I recommend mixing all the dry ingredients the night before and storing it in the fridge if you don’t have a lot of time in the morning. Mixing flours can be a real pain, and time consuming.
1 3/4 cups certified gluten-free oat flour
1/4 cup almond flour
1/4 cup millet flour
1/4 cup tapioca starch/flour
3/4 teaspoon xanthan gum
1 1/2 teaspoons baking powder
3/4 teaspoon sea salt
1 cup water
1 cup almond milk (or whatever milk you prefer)
2 organic eggs (beat them before you add them)
2 tablespoons coconut oil
2 tablespoons avocado oil
1 tablespoon clover honey
1 1/2 teaspoon bourbon vanilla extract
Begin by heating your griddle on medium heat and greasing the pan. Make sure that the pan is hot by dripping some water and see if the drops bounce about on the pan.
Whisk together all the dry ingredients in a large bowl, then, one at a time, add in the wet ingredients. Beat the ingredients together until there are no lumps. The batter should be smooth, but not too thick.
With a ladle, scoop the pancake batter onto the pan. Wait until the top looks almost dry and bubbles begin to appear to flip. Once flipped, leave the pancakes on for another few minutes. Be careful not to overcook these.
Gluten-free pancakes taste the best when eaten right off the griddle, so I like to keep them warm by turning my oven on the warming setting and keeping the finished pancakes on a plate in the oven.
These pancakes taste incredible with almond butter, butter and syrup, and with fresh fruit (especially blackberries!). If you want to spice them up, add chocolate chips or blueberries to your batter to make them even more tasty!
Recipe serves 4-5 depending on how big you make them.
These pancakes are great to make on the weekends or weekdays and are the perfect gluten-free alternative! I hope you found this recipe delicious and helpful! See you in my next post! xoxo
What is your favorite pancake topping? Let me know if you plan to make these in the comments!