Let me start off by saying these pancakes are AMAZING! Just because something is gluten and dairy free, does not mean they are not going to taste yummy and delicious! I tried numerous ways of making these, and have found this recipe to be the BEST in batter consistency, and FOR SURE, taste! I would definitely recommend two things when baking with these ingredients (I learned by trial and error):
- Make your pancakes small and thick! They are easier to flip and hold together better.
- WAIT a while before flipping! I would pour mine on a medium-hot skillet and wait 2-5 minutes before flipping. Don’t flip too early!
Add Wet Ingredients First
1/4 cup organic pumpkin
4 tbsp unsweetened vanilla cashew milk (or plain, almond, coconut)
1 tbsp local honey (save a drizzle for garnish)
1 tbsp coconut oil melted
1 tbsp vanilla
Mix all of those ingredients together in a bowl!
Add Dry Ingredients Next
1/4 cup coconut flour
2 tbsp almond flour
2 tbsp Enjoy Life (non-dairy) chocolate chips
2 tsp cinnamon
Pinch of nutmeg
Pinch of pink salt
1/4 tsp baking soda
Add all of these ingredients to the wet ingredients. Mix well until you get an even consistency.
Pouring And Flipping
I really think the pancake mix works the best with small thick amounts. My pancakes were minis and they flipped perfectly!
- I sprayed my skillet with a coconut oil spray (you could use just plain coconut oil as well)
- Pour the batter in small, thick amounts onto the medium high skillet
- Wait 2-5 minutes before flipping (I found that 4 minutes was the golden time for my stove)
- Flip and wait again for 2-5 minutes before taking off the heat
- Repeat until all the batter is gone
I am not a huge maple syrup fan, but of course you can add maple syrup to garnish your pancakes.
I wanted to do something a little different, and WOW!! This garnish really took these pancakes to the next level!
- Sliced banana
- 1/2 cup of fresh blueberries
- 1/2 cup of coconut cream (this is the thick part of a can of full fat coconut milk. Even better, Trader Joe’s sells cans of coconut cream)
- 2-4 drizzles of honey
I put 3 pancakes on top of one another. Next, I put a dollop or quarter size scoop of the coconut creme on top, then added sliced bananas and blueberries. I finished it off with a drizzle of honey on top – WOWZERS!
Seriously, this was a yummy treat!! It was so easy, fun to do with the kids, and the perfect fall pancakes. I would have these for breakfast, lunch, snack, dinner, dessert, whenever. And the best part is that it won’t hurt my stomach or effect my kids’ skin! That is what I call a WIN – WIN! Try these and please tell me what you think! Take a picture and tag me on Instagram @heather_hortman. I would love to see them and whatever topping you added!