I have been cooking gluten-free for a while now, but have found the experience of cooking pancakes frustrating. I’m talking pancakes that are healthy, without any weird ingredients. All the recipes I find either lack in taste, or don’t come together and fall apart when flipped. I am happy to tell you that I have found THE BEST GLUTEN FREE PANCAKES EVER. So good that yes, THEY WARRANT ALL CAPS YELLING AND LOTS OF EXCLAMATION POINTS!!!
This recipe is adapted from Food & Wine, and contains just a few whole food ingredients. As with most coconut flour recipes, it contains a lot of eggs. But, don’t be put off by this – the finished pancakes don’t have an eggy taste. And, suprisingly – they don’t taste overly banana-ish either. Their light, fluffy interior is a bit reminiscent of a ricotta pancake – but it’s totally gluten-free, grain-free, dairy-free and possibly even paleo.
So, here it is, a pancake that almost everyone can enjoy. We like to have them with berries, bananas and maple syrup – but the toppings are only limited by your imagination. Just don’t try to make a huge Uncle Buck style pancake – since there are no grains or flour in the recipe, they can be a little bit fragile – but keep them small and you’re golden. Literally.