Grain-Free Pancakes

Having a child who doesn’t tolerate gluten or any grains actually makes you become very creative when it comes to food. Let’s face it, gluten is in almost everything. And yes there are lots of gluten-free options out there but most are filled with sugar and other nasty ingredients. So I’ve turned my attention to grain-free ingredients to create grain free recipes which honestly I have to say, are just as delicious! And bonus, since being gluten-free, I know longer feel foggy-brained, get headaches or have joint pain, so all-in-all, it’s a win for our family I’d say! 

Coconut flour is rich in fibre and MCTs (medium chain triglycerides), it’s great for digestion, stabilizing blood sugar levels and can even benefit some for weight loss!

Makes 30 small 4-inch pancakes

• 1 cup coconut flour
• 1 cup tapioca starch
• 1 tsp baking soda
• 1 tsp baking powder
• pinch of sea salt or Himalayan pink salt
• 2 tbsps ground sesame seeds (optional, I add it for calcium)
• 6 eggs
• 3 tbsps butter or coconut oil, melted and then some more for frying
• 1 1/2 cup filtered water, coconut milk or other non-dairy milk
• 2 tsps almond extract or vanilla extract
• 2 tbsps honey or maple syrup

DIRECTIONS:

If you prefer less pancakes, just divide the ingredients according to the number of pancakes you prefer. You can cut the recipe in 1/2 for 15 pancakes.

In a large bowl mix the dry ingredients together: coconut flour, tapioca starch, baking soda, baking powder, salt and ground sesame seeds and blend well. Next in a medium bowl add eggs, coconut milk, honey, melted butter, almond extract and mix well until ingredients are well combined. Then add wet ingredients and mix well using a whisk making sure to get the mixture to be lump-free, nice and smooth. You can also use a magic bullet or blender and add the mix to smooth it out. Take a large pan, turn on heat between low-medium and add coconut oil for frying. Once oil is heated, add 2 tbsps of batter and cook about 3-4 minutes a side. Serve immediately and enjoy.

* They will store in the fridge for a few days or can even be frozen, and can be warmed up in a toaster on days where you’re in a rush.