Dairy-Free & Gluten-Free Coconut Almond Pancakes
This morning I had a hankering for pancakes, and didn't feel like leaving home to get them.
I also wanted to take on the challenge of making healthier cakes than the white flour and sugar-laden versions in most restaurants. These are about as nutritious as you can get while still being thick, fluffy and delicious topped with berries and a warm drizzle of agave nectar or 100% maple syrup.
In place of cow's milk, I used an unsweetend almond/cashew blend.
In place of sugar, spices and vanilla were added for flavor.
In place of nutritionally-void white flour, I quickly made oat flour with rolled oats and a blender.
In place of oil or butter, I used almond butter for healthy fat.
Hoping you and your family enjoy these dairy-free and gluten-free pancakes for breakfast or brinner. Please let me know what you think and experiment with good-for-you toppings!
- 1 3/4 cups oat flour (blend rolled oats until flour-like)
- 2 eggs
- 1 cup non-dairy milk (I used almond/cashew blend)
- 1/3 cup coconut flakes
- 2 tbsp almond butter
- 3 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Dash of salt
- Coconut oil or coconut oil spray for pan
- Add all ingredients into a medium bowl and mix until just combined.
- Heat pan or griddle with medium heat. Add a spoon of coconut oil or cover with coconut oil spray.
- Spoon batter by the 1/4 cup into pan.
- These do not bubble the same as traditional pancakes when it is time to flip. Look for the bottom starting to firm and flip about 2 minutes each side.
- Pancakes are done when lightly browned on either side. Top with a warm drizzle of agave nectar/maple syrup, berries, bananas, nuts or any of your favorites!