Updated to add the link to our favorite coconut flour, for those who asked!
Since learning about Sweet Pea and Lily's gluten intolerance we have had to really change the way we eat. One of the things we would really miss was pancakes. After scouring the internet for a good recipe we came upon Elena's Pantry. She has a ton of great recipes. Lily and I have tweaked it, however, and we thought we would share it with you.
These pancakes are great for just normal days but you can also dress them up for the holiday's with fancy syrup (like mine here) and whip cream! So I am going to share with you an alternative to your Christmas breakfast!
Gluten Free Pancakes
3/4 cup agave syrup or maple syrup
1 tsp baking soda
1/2 teaspoon salt
3 cups coconut, almond or a mix of both flours (We use: Gluten Free Mama, Mama's Coconut Blend Flour)
approx. 1/4 - 1/2 cup almond or coconut milk
In food processor pulse together the eggs and agave nectar or (real) maple syrup. I have tried it with honey instead and I have to be honest I didn't really care for it. It gave it a really strong honey flavor the agave and maple are nice and smooth and sweeten it without overpowering it. Once combined add baking soda, salt, and flour. Pulse until well combined. Check the consistency and depending on how thick you like your pancakes you can add as much milk as you like. We use the almond or coconut milk because Sweet Pea is also lactose intolerant (poor baby), so you could use cow's milk if you prefer. The key is, if you make them too thick they won't cook in the middle and that is just gross. You want it maybe a tad milkier than you would make your regular pancakes.
Serve warm with butter and maple syrup.
To keep warm if you are making a lot, place on a plate in the over at 170 degrees F with a piece of aluminum foil loosely covering them. I don't even pinch it down, just set it on top. This keeps them from drying out.
Makes about a dozen pancakes.
Eat them up and enjoy!!