Happy Healthy Homestead

Delicious Fluffy Pancakes

These pancakes are delicious (and healthy)!

In addition to being super tasty, they are also…wait for it…Grain free and Dairy free. If the sound of that turns you off, I dare you to try this recipe just once. You will be pleasantly surprised. If you are someone who is trying a more anti-inflammatory diet but want a special breakfast treat once in awhile because your tired of sausage and eggs, give this a try!

One of the reasons behind my excitement is because baking with grain free flours was super tricky for me at first. I had literally tried dozens of pancakes recipes that were either a major fail or they were just ‘okay’. I finally decided I would take what I like from each of the recipes and continue to tweak it until I developed my own recipe. It took me a few times to get it right, but now that I did – I use it every week.  Friday pancake day is what my son calls it. The full fat coconut milk helps to make the pancakes fluffy, so don’t skimp and try to use regular coconut milk.

Tips for making the process super quick…

If you put all the dry ingredients in separate baggies with each bag containing all the dry ingredients for one batch of pancakes then it cuts the prep time down significantly. Here is how I do it…

Get 6 sandwich size ziploc bags and measure out all the dry ingredients into each bag. Put all the small bags into a larger gallon size ziploc bag and label.

I try to avoid using plastic as much as possible, but I have not found an alternative that keeps the flour fresh and also takes up little space. If you have the space for it, you could use small glass mason jars and label each one. My goal is to go that route once I re-organize my cabinets to make more room.

When I use the dry ingredients from one of the pancake bags, I put the empty bag back into the large gallon bag so that it can continue to be re-used for the next batch, that way I am using less plastic. Also, plastic becomes more problematic when its heated. I make sure these are stored in my lower cabinet where it stays very dark and cool.

It only takes me a few minutes to divide up all the dry ingredients into 6 bags and it lasts me 6 weeks because I make pancakes once a week. It makes the weekly process so much faster. All I have to do is gather the wet ingredients and then throw in the contents of one of these baggies. I don’t do more than 6 at a time, due to keeping the dry ingredients fresh once their mixed together.

I am so excited to share this recipe with you!

Ingredients

    • 3 large eggs*
    • 1 5.4 oz can full-fat coconut milk (I use this kind)
    • 3 tablespoons almond milk
    • 3 tablespoons honey
    • 1/2 tablespoon lemon juice
    • 1 teaspoon vanilla extract
    • ½ cup coconut flour
    • ½ cup tapioca flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 tablespoon coconut sugar
    • Pinch of fine-grain sea salt
    • Grassfed butter for greasing the pan (if dairy free, use coconut oil)
  • Real Maple syrup (optional, for dipping)

Instructions:

    1. In a medium size bowl whisk the eggs and then mix in the rest of the wet ingredients
    1. In a separate medium size bowl, mix together all the dry ingredients
    1. Add dry ingredients to wet ingredients and mix
    1. Grease skillet with butter or coconut oil and place over low heat.
    1. Pour out small pancakes with large spoon
  1. Cook for about 3-4 min each side or until done. Tip: When small bubbles start to form, I check the bottom to see if it’s time to flip it over.

Notes:

*If you are egg-free you can make a vegan version of these pancakes by making 3 flaxseed eggs. Just mix 3 tablespoons of ground flaxseed and 9 tablespoons of water together and let it sit 5-8 minutes before mixing in with the rest of the wet ingredients. This egg-free version of the pancakes will not be fluffy like their egg counterpart, but when I had to make the egg-free version for my son temporarily he didn’t seem to notice the difference and loved them all the same.

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