The Best Gluten-Free Pancakes
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The Best Gluten-Free Pancakes

Submitted by: Isabel De Los Rios

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Servings: 2

Fluffy gluten-free pancakes!


    2 egg

    5 tbsp. canned coconut milk

    1 tbsp. honey, raw

    1/2 tsp. vanilla extract

    2 tbsp. coconut flour

    1/2 c. almond flour

    1/2 tsp. baking soda

    1/4 tsp. sea salt

    1 tbsp. coconut oil


Combine eggs, coconut milk, honey (you may want to heat this up a bit to make it a liquid), and vanilla extract in a blender or food processor. Pulse until combined. Add coconut flour, almond flour, baking soda, and sea salt. Continue to blend until mixture is smooth.

Now it's time to cook the pancakes. Use coconut oil to grease griddle at 225ºF or pan over medium-low heat. Pour about ¼ cup of batter onto the griddle for each pancake, allowing each side to brown before flipping it. (Watch carefully so they don’t burn!)