Pancakes, flapjacks, griddle cakes, hotcakes… No matter what you call them or how you “flip” it pancakes are a classic breakfast recipe beloved by pretty much everyone.If you miss having these pillowy circles of joy on your Sunday morning breakfast plate due to certain dietary restrictions, miss them no more!I have come up with 4 different base recipes that will please every palate and work for pretty much any dietary restriction, allergy or combination of the two!
FLUFFY Coconut Flour Pancakes:
Yield 8 4” Pancakes
Pour5large eggs,¾ cupdairy or non-dairy milk (176 g), ¼ cup meltedcoconut oil or butter (56g)into a blender and process on high until fluffy. Add in½ packed cupcoconut flour(84 g), ½ packed cup ofpotato or sweet potato starch (88 g), ½ cupcoconut palm sugar or granulated maple sugar(80 g), ⅛ tspsea salt and2 tsplemon juice andprocess until smooth. Add 1 tbspbaking powder and process one last time.Lightly oil a nonstick skillet. Pour the batter in and gently tap the pan so the batter spreads. Place a lid on top (it makes them fluffier) and cook for roughly 2 minutes on medium/low heat. Flip and cook roughly one minute on the second side keeping them covered the entire time.Re-oil the pan with each new batch and be cautious not to turn the heat up too high as the bottoms will burn before the inside has enough time to cook which will prevent you from getting a good clean flip!Serve immediately or freeze for another day.
Egg Free:no
Nut Free:yes
Dairy Free:yes if non dairy milk and coconut oil are used
Low Carb:no
Sugar Free:no
Aip Friendly:no
Almond Flour Pancakes:
Yield 8 4” Pancakes
To a blender add 6large eggs and turn on high for one minute. Add 2 packed cupsblanched almond flour(288 g), ¼ cup meltedcoconut oil or butter(48g), ¼ cup + 2 tbspcoconut palm sugar (60g), 1 tbsp + 1 tspvanilla extract and ½ tspsea salt and process another minute until smooth.Lightly oil a nonstick skillet. Pour the batter in and gently tap the pan so the batter spreads. Place a lid on top (it makes them fluffier) and cook for roughly 2 minutes on medium/low heat. Flip and cook roughly one minute on the second side keeping them covered the entire time.Re-oil the pan with each new batch and be cautious not to turn the heat up too high as the bottoms will burn before the inside has enough time to cook which will prevent you from getting a good clean flip!Serve immediately or freeze for another day.
Egg Free:no
Nut Free:no
Dairy Free:yes if coconut oil is used
Low Carb:no
Sugar Free:no
Aip Friendly:no
Fluffy & Crispy VEGAN Rice Flour Pancakes:
Yield 8 4” Pancakes
In a large mixing bowl combine 1 ¾ cup + 2 tbsp (237 g)superfine rice flour, ¾ cup (132g)potato or sweet potato starch, 3 tbsp coconut palm sugar, 1 tbspbaking powder, ½ tspsea salt, 1 cup + 2 tbsp (248g)dairy or non-dairy milk,¼ cup + 2 tbsp (91 g) unsweetened applesauceand¼ cup + 2 tbsp (72 g) melted coconut oil or butter and whisk until well incorporated.Lightly oil a nonstick skillet. Pour the batter in and gently tap the pan so the batter spreads. Place a lid on top (it makes them fluffier) and cook for roughly 2 minutes on medium/low heat. Flip and cook roughly one minute on the second side keeping them covered the entire time.Re-oil the pan with each new batch and be cautious not to turn the heat up too high as the bottoms will burn before the inside has enough time to cook which will prevent you from getting a good clean flip!Serve immediately or freeze for another day.
Egg Free:yes
Nut Free:yes
Dairy Free:yes if coconut oil and non-dairy milk are used
Low Carb:no
Sugar Free:no
Aip Friendly:no
Egg Free- AIP Pancakes:
Yield 8 4” Pancakes
In a large mixing bowl combine 2 ½ cups (300g)sifted tiger nut flour, 1 cup (132 g)arrowroot flour, 1 tbspbaking powder, ¼ tspsea salt, 1 cup (220 g)water or non-dairy/nut free milk, ⅓ cup + 2 ½ tbsp (121 g) meltedcoconut oil or ghee, ¼ cup (56 g)pure maple syrupand 2 ½ tbsp lemon juice and whisk until well incorporated.Lightly oil a nonstick skillet. Pour the batter in and gently tap the pan so the batter spreads. Place a lid on top (it makes them fluffier) and cook for roughly 2 minutes on medium/low heat. Flip and cook roughly one minute on the second side keeping them covered the entire time.Re-oil the pan with each new batch and be cautious not to turn the heat up too high as the bottoms will burn before the inside has enough time to cook which will prevent you from getting a good clean flip!Serve immediately or freeze for another day.
Egg Free:yes
Nut Free:yes
Dairy Free:yes
Low Carb:yes
Sugar Free:no
Aip Friendly:yes
