I don’t know about your household, but in ours, Sunday morning = pancakes. 🙂 When I used to eat gluten, traditional wheat/white flour pancakes would leave me feeling tired, lethargic, bloated and anything but comfortable. Fortunately, there are so many baking flours that are sans gluten so you can still have your pancakes and eat them too.
These are fluffy thanks to the combination of coconut flour and tapioca flour. Tapioca flour lends a springy texture and is also slightly sweet, so it’s perfect for baked goods. Coconut flour absorbs A LOT of liquid, which helps keep baked goods or pancakes moist. You will oftentimes find coconut flour recipes calling for a lot of eggs, but I only used two for this recipe and they turned out perfect!
Fluffy Gluten & Grain Free Pancakes
- 1/2 cup coconut flour
- 1/2 cup tapioca flour (or starch)
- 1 tsp. baking powder
- 1.5 cups non-dairy milk of choice
- 2 whole eggs
- 1 tsp. vanilla
- liquid stevia to taste optional
- pinch of salt
Combine dry ingredients in a small bowl.
Stir in eggs, milk, vanilla and sweetener if using one.
The batter should be runny, so add more milk if need be.
On a greased pancake griddle, pour batter (about 1/2 cup) and cook on each side until cooked through (about four minutes).
I topped these beauties with my homemade cashew butter (in a food processor blend raw cashews on high until smooth!) and raw honey. So darn good!
What are your favorite Sunday breakfasts?