Grain Free Pancakes

We like this version of pancakes way better than my old wheat based recipe, and the leftovers are very versatile. We use them cold in our lunches as kind of a sandwich with various toppings, jams and nut butters, cream cheese and cinnamon, cucumbers and sun butter (sounds so very strange, but it really is so VERY good!) Or you can just pop them in the toaster and have them like a typical pancake, smothered in pure maple syrup and butter!

Just be warned, if you do use the sunflower flour, your pancakes will be a vibrant green the next day, due to the high chlorophyll content of the sunflower flour. It does not alter the taste at all, but you may get some strange looks while you eat your green pancakes!

Grain Free Pancakes

6 Tbsp coconut flour, packed

4 Tbsp Almond flour

4 Tbsp sunflower flour, packed (or use the equal amount almond flour in place of this)

2 tsp baking soda

8 eggs

2 tsp vanilla

4 Tbsp milk or kefir – or more if needed to achieve consistency

4 Tbsp butter, melted – or coconut oil

1 Tbsp tsp honey

1/2 tsp cinnamon (optional)

Method:

They should still be slightly wet on the tops before flipping,
but starting to get dry around the edges, like this.

Using mixer, beat all ingredients until well combined. Let stand 3-4 minutes to let the coconut flour thicken up. Add more if the batter is too thin, it should be the same consistency of regular pancake batter, not to thin, not too thick.

Ladle batter on to  350 degree pre-heated greased griddle. They do not bubble quite like regular pancakes, but let them cook well on the first side so they will flip easily. They should still be slightly wet on the tops before flipping. 

Flip carefully, cook for a minute or two on the second side, remove to your plate and enjoy!

Serve hot with your favourite pancake toppings!