Saturday Morning Pancakes

By • February 5, 2013 4 Comments

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Author Notes: Why is it during the work week (Mon-Fri) when my alarm goes off at 7:30am it's absolute torture to get out of bed. It's like I'm being awaken from death. I'm confused and for about 5 seconds forget where I am/who I am/what day it is.......and THEN on the weekend, my time to finally sleep in, I wake up without any alarm at 6:30 in the morning. And can't go back to bed. Why does this happen? Sigh....Anyway, my husband on the other hand could sleep till 2pm everyday. So I figured I would let him sleep in. No need to be cruel today. In fact, the exact opposite. A surprise breakfast on the balcony! He will be thrilled, right? And what's on the menu? PANCAKES. (Gluten free pancakes of course).

These gluten free pancakes are fantastic. In fact, you really can't tell the difference between these and regular pancakes except these ones tend to be even more moist and flavorful due to the combination of coconut flour and almond flour which is used to make them.

A few helpful pointers (especially if you have never cooked with coconut flour and/or almond flour):

1. After combining all the ingredients, it's essential to let the batter sit for about 3-5 minutes (maybe longer depending on what kind of milk you use). This is important because you want to let the batter thicken. Coconut flour absorbs a lot of liquid so don't think you messed up if your batter seems to liquidy at first. Let it sit for a few minutes and then check back. (If it still looks too thin, try adding another tablespoon of almond flour).

2. On the other hand, if your batter seems too thick, just add a little bit more of the milk you used (almond, coconut or regular milk).

3. These pancakes are medium in size - about 4 to 5 inches in diameter. Don't try and make gigantic size pancakes, they wont come out well.
Secrets of a Foodie


Makes 6 pancakes

  • 4 eggs
  • 1 cup almond or coconut milk
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 5 packets truvia
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  1. Blend the eggs in a medium bowl until frothy, then mix in the milk and vanilla extract.
  2. In a separate large bowl, combine the coconut flour, almond flour, truvia, baking soda and salt.
  3. Blend wet ingredients into dry. Make sure the batter is well blended and there are no lumps. Let your batter sit for about 3-5 minutes to thicken. (*Side note: you will know when your batter is the right thickness by stirring the batter with a spoon and holding it above the bowl. The batter should drip down, but slowly in a semi-thick consistency)
  4. While your batter is setting, grease your griddle or pan with non-stick cooking spray or butter. Set to medium to medium-high heat.
  5. Using a ladle, pour small circles of batter onto heated griddle or pan. (Remember, the pancakes should be about 4 to 5 inches in diameter).
  6. Let them cook on the one side and do not touch until you start to see the batter bubble slightly. Carefully check the bottom of the pancakes with a spatula and flip when they are a nice tan color.
  7. Let cook for another few minutes or until the other side is also a nice tan/brown color. Stack 'em up and serve with sugar free maple syrup, agave nectar or honey. Top with chopped nuts and fresh fruit.

More Great Recipes: Breakfast & Brunch|Pancakes