Ultimate gluten and dairy-free pancake recipe
Indulging in a delicious stack of pancakes is a timeless breakfast pleasure. For those seeking a gluten and dairy-free option without compromising on flavour, these coconut flour pancakes make a delicious, nutritious, and simple breakfast. Packed with wholesome ingredients, this recipe not only caters to various dietary requirements but also delivers light, fluffy and naturally gluten and dairy-free pancakes. A weekend treat!
Ultimate gluten and dairy-free pancakes
- 2 eggs
- 2 tbsp melted coconut oil (plus extra for cooking)
- 2 tbsp coconut flour
- 2 tbsp maple syrup
- 6-8 tbsp water
- Pinch of salt
- 1/4 tsp bicarbonate of soda
- 1/4 tsp vanilla powder (optional)
- Begin by melting the coconut oil in a frying pan or oven using a low heat. Once melted, set aside and allow to cool slightly.
- Now, mix together the dry ingredients: In a bowl add the coconut flour, bicarbonate of soda, a pinch of salt, and the vanilla powder, if using. Combine.
- In a separate bowl, whisk the eggs. Add the cooled coconut oil, maple syrup, and water. Whisk to combine.
- Slowly add the dry ingredients to the wet mixture, whisking until you have a smooth batter. Allow the batter to rest and thicken for approximately 5 minutes.
- If the batter is too thick, gradually add a small amount of water until the batter reaches the perfect pancake consistency to pour into the pan. You're aiming for a thick, yet pourable mixture.
- Heat a little coconut oil in a frying pan over a medium heat. You should have enough batter for 6 small pancakes – spoon the batter into the pan to create your pancakes and swirl the pan to distribute the mixture. You may have to do this one or two at a time depending on your pan size.
- Gently heat until bubbles form on the surface and the pancake loosens easily. Then, carefully flip and cook the other side until they’re golden brown. This will only take a few minutes!
- Time to serve and add your toppings. Whether you prefer fresh fruit, a drizzle of nut butter, a sprinkle of cinnamon, or a dollop of dairy-free yoghurt, the options are endless.
The healthy bit
Coconut flour is a versatile and gluten-free alternative, which is richer in fibre and protein than traditional pancake recipes, so should keep you feeling satiated for longer. It also provides a lower-carb option and is a good source of potassium and iron. The use of melted coconut oil not only adds a delightful flavour but also brings a host of health benefits. Known for its medium-chain triglycerides (MCTs), coconut oil can contribute to improved metabolism, regulate hunger levels and promote satiety.
Beyond their role in providing structure and fluffiness to the pancakes, eggs are a nutrient powerhouse. They are a great source of high-quality protein, essential vitamins and minerals, including B12 and choline. While optional, the inclusion of vanilla powder adds a touch of sweetness without the need for refined sugars and is known for its antioxidant properties.
Making mindful choices when it comes to toppings can contribute to a more balanced blood sugar-friendly pancake experience. This will help you start your day right by providing a steady release of energy, keeping you alert and satisfied until lunch.
Prioritising a combination of fibre, healthy fats, and protein-rich toppings over sweeteners like maple syrup, honey and sugar will help you achieve this and keep your blood sugar levels in check. My favourite combination includes blueberries, cinnamon, runny almond butter and a dollop of coconut cream. Berries, in particular, are naturally low in sugar and studies have shown they support attention and focus.
You can customise the toppings to suit your preferences and dietary needs, making each breakfast a unique and delicious experience!
Looking for more inspiration? Visit our Recipe hub.