Gluten-free Coconut Flour Pancakes to Rock Your Weekday Morning

PANCAKESYou’ve probably heard a lot in recent months about the benefits of going gluten-free. For people who struggle with even minor gluten intolerance, the benefits of a gluten-free diet can include weight loss, better digestion, clearer skin, sharper thinking, and better energy. But lots of people (especially those unfathomable individuals who don’t love leftovers as much as we do in my house) have a hard time figuring out what to do about breakfast when cereal and scones are off the menu. Here is one of my favorite, fast gluten-free breakfasts, the perfect antidote to your boring morning bagel.

Gluten-free Coconut Flour Pancakes – serves four, or two with some to freeze for later in the week

  • ½ cup coconut flour
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon apple cider vinegar
  • 6 beaten eggs
  •  1 tablespoon maple syrup or raw honey
  • 1 cup whole organic milk or full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 4 tablespoons coconut oil (melted) plus more for your pan
  • ½ cup fresh or frozen blueberries, strawberries, bananas, or the fruit of your choice

Oil and heat your griddle or frying pan on medium heat.

People will tell you that you need to mix your dry ingredients in one bowl and your wet ingredients in another. While I don’t go in for that kind of ingredient segregation (or doing extra dishes on mornings I just want to eat something and then get out into my day), I will say that it’s helpful to mix your dry ingredients first, and then start layering in the wet stuff.

So, in a large bowl, mix coconut flour, baking powder, and sea salt. When these are mixed, add a half-teaspoon of apple cider vinegar. This will react with the baking powder to make your pancakes fluffier than a unicorn’s tail.  Add and beat your eggs, milk, sweetener, vanilla, and oil. Mix with a fork until everything is smooth and then add your fruit.

Ladle your little pancakes onto a hot, oiled skillet or griddle. Keep them small so you can maneuver them easily. Plus they’re absolutely packed with protein –did you see how many eggs the recipe calls for? These pancakes do not need to be huge to be satisfying.

Cook until one side is bubbly, then flip and cook a minute or two more.  Serve with a fat pat of pastured butter and the topping of your choice. Add a bit of bacon if you like even more protein, or serve with fresh fruit on the side. The world is your oyster. It’s up to you. Now, get out there and enjoy your day!

-Kirsten

Kirsten Quint Fairbanks is health coach and holistic lifestyle expert who lives happily, works gratefully, home-schools secularly, dances inexpertly,  cooks traditionally, and nurses on demand in the San Francisco Bay Area. She offers real-world healthy lifestyle coaching for busy women who want vibrant health, beautiful babies, thriving families, and more fun in their lives. She also offers holistic skincare consultation for anyone who is tired of the beauty hype and is ready to have healthy, glowing skin. She works online and in-person.  Read more about her here.

 

 

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