This is a gluten-free pancake recipe that easily rivals any traditional pancake recipe! While I try to stay away from wheat altogether (it’s been repeatedly hybridized and is usually over-processed), I don’t mind using spelt flour in recipes. However, this recipe tops any spelt versions I’ve tried, so it’s my staple post-long run brunch on the weekend.
- 1 organic free-range, preferably farm fresh egg
- 1 can organic coconut milk (400mL)
- ½ cup organic unsweetened applesauce (those little individual serving size applesauce cups are perfect for this at 113g each)
- 2 Tbsp raw organic fair-trade cane sugar
- 2 Tbsp organic unsweetened shredded coconut
- 1½ (scant) cups sorghum flour
- ¼ cup brown rice flour
- ¼ cup arrowroot powder
- 2 tsp baking powder
- ½ tsp sea salt
- ¼ cup organic blueberries or chocolate chips (optional)
- organic virgin coconut oil (for cooking)
- In a large bowl, whisk the egg. Add the milk, applesauce, coconut, and sugar and whisk together.
- In a separate small bowl, mix the flours, powders and salt together. Add to the wet mixture and mix well until thoroughly combined. Gently fold in the blueberries or chocolate chips, if using.
- Heat a large non-stick ceramic or other large fry pan (I use a cast iron fry pan) or griddle to medium-high heat with a tsp of coconut oil. Using about ¼ cup of the batter per pancake, cook pancakes for about 3 minutes per side. They should be nicely browned (may need to play with temperature).
- Serve with jam and/or fresh berries and/or sliced bananas and/or a drizzle of pure maple syrup.
Makes about 16 pancakes (serves 4).
Adapted from The Gluten-Free Vegan cookbook by Susan O’Brian, 2007, pg 114.