Gluten-Free Pancakes


One of the greatest days in the history of forever and always.

I remember rushing home from school when I was little in order to put my apron on and get flipping those pancakes!

I will never forget the agony of waiting for my dad to get home. As soon as he got in I would squeal "PANCAKES!" and even though he'd had a long day at work, it was straight into the kitchen to rustle up our annual feast. We would spend ages creating a huge batch of piping hot pancakes. It's always a rare occasion when my father enters the kitchen so I cherish those memories.

Happy times resulted in the messiest of kitchens!

Pancakes on the ceiling, floor and of course in our bellies.

This year, however, things were a little different.

Gone are the days of wheat pancakes covered in sugar, sugar and MORE sugar. This time it's all about the gluten free and no refined sugar.

Limits my options you might think? Nope!

Bring on these gloriously fluffy and thick, coconuty, fruity and rich pancakes.

They're paleo, low fat, grain free, refined sugar free, gluten free and will probably give you wings.

What on earth are you waiting for? Pancake Day might over but these dreamboats might make you think about whipping up a batch. Like right now. Go on, you know you want to. I won't tell.

Ingredients

4 tablespoons coconut flour (Tiana is the one for me!)

1/8 teaspoon baking powder

Pinch salt

Teaspoon of coconut oil

1 teaspoon vanilla essence

1/8 teaspoon cinnamon

3 tablespoons maple syrup or honey

3 eggs

2 tablespoons unsweetened almond milk

Coconut oil (for frying)

Method

In a bowl, combine the coconut flour, baking powder, salt, cinnamon and maple syrup. Give it a little mix around. Then add in the eggs and milk. Stir it all around and wait for it to thicken up and let it rest for a bit so that coconut flour can do it's thing. Then heat a spoonful of coconut oil on medium heat. Next spread the batter in pancake shapes into the pan and cook on medium until solidified then flip it over. Let it cook on this side.

Now the best part..pop it onto a plate, cover in whatever heavenly topping you desire and then tuck in!

My topping of choice is a forest fruits sauce and a dollop of coconut yoghurt (it's always got to be Coyo!)

How do you make the sauce I hear you ask? Simple! In a saucepan heat maple syrup or some raw honey, vanilla extract, blueberries, raspberries, blackberries and a cup of water. To thicken it I added a teaspoon of coconut flour. Easy as that! Pour it all over your yummy scrummy pancakes and voila, there you have it.

Heaven on a plate.

Pancakey love,


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