Gluten-Free Pancakes With Coconut Flour -

Gluten-Free Pancakes With Coconut Flour

Course: Breakfast, Brunch

Cuisine: American

Keyword: allergy-friendly, coconut flour pancakes, corn-free, dairy-free, egg-free, gluten-free, gluten-free vegan, healthy breakfast, nut-free

Servings: Pancakes

Calories: 129kcal

1 cup white or brown rice flour
1/3 cup coconut flour
2 Tbsp. potato starch
1 Tbsp. baking powder
1 Tbsp. sugar or other dry sweeteners like date or coconut sugar.
Yeast-free diets substitute 1/4 teaspoon dry or 6 to 9 drops of liquid stevia for sugar.
1 Tbsp. oil
2 eggs or egg replacer I used Ener G egg replacer
1 - 1/2 to 1- 3/4 cups buttermilk or milk substitute with 1-1/2 Tbsp. vinegar
**optional add-ins - chopped nuts chocolate chips, cut up bananas, blueberries...

Mix dry ingredients in a medium-size bowl.
Mix oil, eggs or egg replacer, and buttermilk or milk substitute in a small bowl.
Combine liquid ingredients with dry ingredients. The texture will be a little thicker than a normal pancake mix.
Spray griddle or pan with cooking spray or oil.
Heat to medium-high.
Spoon batter onto a heated griddle or pan. Cook until nicely browned on the underside
Flip and continue to cook until brown on the other side.

Serve with nut butter, jam, fruit, butter, and syrup.

Freeze leftovers for a quick breakfast or snack.

3 WW points plus per pancake