Everyday Pancakes




Pancakes are a crowd pleaser in my family. Pancakes were not my favorite, until this recipe came about. Having no refined sugar or oils and using coconut oil and coconut sugar make it a healthy treat. Do not the forget the flax seed I added to make sure your family is getting their AM dose of fiber. 



I call these my everyday pancakes because this recipe has been my morning go-to. Everyone who has tasted these pancakes has loved them. Every child loves them, and devours them. Syrup is not even necessary, but of course my Son likes a little drizzle. I prefer honey.


I melt coconut oil in my pan to keep the batter from sticking and it adds this perfect crisp to the outside of the pancakes. When you bite in you will taste the slightly crispy outer shell, then the fluffy inside will burst through with flavors of cinnamon, coconut oil and chocolate chips. 



I have also added 3/4 cup of fresh blueberries to the batter and …WOW! Those ripe blueberries added the perfect burst of sweetness to every single bite. 

My favorite thing about this recipe is that it makes a lot of kid sized pancakes. I often only cook half of the batter (or make it all and fridge or freeze the leftovers) and then I have batter in the fridge to last a few days for breakfast. 



Please try these, it will make you enjoy pancakes again.





Click here for printable version



Ingredients:
2 Cups GF All Purpose Flour 
Gluten Free All Purpose Flour Mix
1 TBSP. + 1 tsp. Baking powder
1/4 tsp. Pink Himalayan sea salt
2 Eggs
2 TBSP. Ground Flax Seed
2 TBSP. Coconut Sugar
1/4 Cup Coconut (melted) or Avocado Oil (plus another 3-4 TBSP. for the pan)
1 1/2 tsp. Vanilla Extract
1/2 tsp. Cinnamon
1 3/4 Cups Almond. Coconut or Cashew Milk

Your mix in of choice... Chocolate chips, Banana's, Blueberries.








Directions:

  1. Mix all ingredients with a whisk until well combined, adding the melted coconut oil last .
  2. Heat your skillet on medium heat. Use 1 tsp. of coconut oil per pancake.
If you do not like coconut oil you can use avocado oil for the batter and for the non-stick. Here is the link for my favorite brand. Chosen Foods Avocado Oil Spray  

For kids sized pancakes use 1/4 cup of batter.

For big, thick Big Daddy pancakes use 1 cup of batter. You will need to cook the kids sized pancakes about 1-2 minutes per side. When the batter bubbles real good let it cook for another 30 seconds or so and then it should be ready to flip. If you begin to scoop it with the spatula and batter in the middle starts moving and flowing to the outside of the pancake then it needs a bit more time. The middle should be stable. Larger pancakes about 3 minutes or so on each side. Enjoy!






Some other ideas are making my Pancake Muffins to switch it up a bit.

Or you could try a Kabob with some fruit and silver dollar sized pancakes...

But don't forget how easy it is to freeze these! Take out as many as you need and put them in the toaster oven for a few minutes and they taste like you've been cooking all morning.




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