Back in October, I shared Perfect Primal Waffles with you – and hopefully you’ve made and enjoyed them! We’ve actually eaten them tons of times, when we make a bigger/more complicated brunch on the weekends. But sometimes we want pancakes, and guess what! The batter works perfectly for pancakes too.
Grain-free Gluten-free Pancakes:
- 6 eggs
- 6 Tbsp milk
- Splash vanilla extract
- Optional – 2 Tbsp maple syrup, honey, Truvia, or other sweetener
- 1/2 tsp salt
- 1 tsp baking powder
- 6 Tbsp coconut flour
- 1/4 cup melted coconut oil
Mix all of the ingredients together. I’ve found that adding the oil after everything else is combined works best to get the right texture. Let the batter stand about 5 minutes so the coconut flour can absorb everything the way it likes to. Then cook pancakes over medium-low heat. They take a little longer than regular flour pancakes do, but don’t be tempted to turn up the temperature – you’ll just end up burning them! Slow and low heat is better for coconut flour.
Hint: The pancakes will get little bubbles around the edges when it’s time to flip them.
They’re great with honey butter, maple syrup, jam, nut butter, warmed fruit, or just about any other topping you can imagine (Don’t tell, but once I made dark chocolate ganache to top them with. Yeah, I was having a wacky pregnant morning I guess.) so go wild! Let me know what you decide to top yours with!
Oh, and those potatoes up there? Perfect tallow-fried breakfast potatoes. You really should give them a shot too!