Hi folks! Thanks for visiting my site. This is my first post, and a very proud one indeed. I have worked for over a year to create the best, fluffy, gluten free, grain free, pancake recipe. You see, pancakes are a ritual in my house on bluegrass Saturday morning (we tune into our local jazz station for bluegrass music at the bright hour of 7am). But about a year ago, I gave up gluten and most grains altogether to alleviate some persistent health issues that I'd battled since my teen years. And it worked! I've never felt better. The problem is now trying to re-create some of those favorite, "normal" foods that I (and my husband) grew up eating (such as fluffy, buttermilk pancakes made with processed, white, and virtually devoid of nutrition wheat flour). Well, here is my version of fluffy, healthy pancakes (sans gluten and instead full of fiber and protein). I hope you like them as much as my family does!
Gluten Free Pancakes
3 eggs
1/4 cup cream or coconut milk
2 tablespoons water
1 tablespoon vanilla extract
1 tablespoon agave nectar (or xylosweet)
1/4 cup ground flaxseeds
1/4 cup almond flour
2 tablespoons coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
Preheat non-stick griddle pan to medium-low heat (if not non-stick, use 1 tablespoon butter to grease pan). Whisk first five ingredients (through agave) in bowl. Add remaining ingredients and whisk until smooth (there may be a few lumps, totally ok). Scoop 1/4 cup of batter and pour on griddle. Cook until bubbles start to form on the top of the pancakes. Flip and cook another minute or two.
Top with fresh fruit, freshly whipped cream, and/or walnuts and serve with 100% pure maple syrup.
Makes 8 pancakes.
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ReplyDeleteCan you use Truvia as a sweetner instead of the Agave Nectar of Xylosweet? I would love to try these pancakes. I am following a low carb low sugar diet. According to my calculations the total carbs for these pancakes would be 3.4 grams per pancake not taking into account the carbs for the sweetner. Not bad. They look delicious. I can't wait to make them.
ReplyDeleteI've never used Truvia before... so I can't say. But if you are going to use something stevia-related, which you definitely can, I would at first try a smaller amount, say 1/4 teaspoon, and taste test. You can always add more to make it sweeter, but if it's too sweet, there's not much you can do from that point. Do try the Truvia and check back to let me know how they turned out!
ReplyDeleteAlso, I'm not always "low carb," however many of my recipes are, so keep browsing!
Thanks Kelly. I will give it try. I will let you know how they turn out.
ReplyDeleteI made these today and they were pretty good. I didn't have coconut flour so I used brown rice flour instead. I will definitely make these again - thank you for the recipe!
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