Once you know the general rule of pancake ingredients and figure out how you like the consistency of the batter you can really go wild with substitutions and different ingredients, which is exactly what I did when I made these gluten free coconut pancakes. Just remember when it comes to pancakes, there’s going to be some sort of “flour”, eggs, “milk”, baking powder and something to add some sweetness or flavour. Measuring is really not that important. As long as those things are in the mix, you’ll figure it out. But, let me help you a little. I’ll share this recipe for easy gluten-free pancakes if you promise to try them.
Gluten-Free Blueberry Pancakes
Ingredients
- 1 cup quinoa flour
- 1 cup almond meal flour
- 1 tsp baking powder
- ½ cup shredded coconut
- 1 tsp cinnamon
- pinch of salt and pinch of cane sugar
- 1 tbsp coconut oil
- 2 eggs
- 1 ½ cup almond milk (use enough to get a consistency that makes you happy. I like my pancake mix slightly runny so that they cook faster and are thinner)
Instructions
- Mix all the dry stuff together in one bowl. Then, mix the wet stuff together in another bowl.
- Mix dry and wet into one big bowl while you heat some coconut oil in a pan on med heat.
- Drop batter into pan with spoon and cook as you would any pancake. I used about two heaping tbsp of batter for each pancake.
- Top with any fruit you have on hand (I used frozen blueberries, heated on the stove and mixed with a bit of maple syrup).
