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.
Serves 4 (about 16 pancakes).
- 1 organic free-range egg (OR 1 Tbsp ground chia (or ground flax) mixed with 3 Tbsp water and let sit for a few minutes to gel)
- 1 can regular full-fat organic coconut milk (400mL) (must be full-fat, do not use light)
- ½ cup organic unsweetened applesauce (those little individual serving size applesauce cups are perfect for this at 113g each)
- 2 Tbsp honey or maple syrup
- 2 Tbsp organic unsweetened shredded coconut
- ¾ cup sorghum flour
- 2 Tbsp brown rice flour
- 2 Tbsp 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 honey or maple syrup 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.