Grain Free Pancakes

I’m not going to lie and say I love eating eggs for breakfast everyday. Sometimes I get so sick of them I want to throw the whole carton at the wall. Or I just don’t eat them, which is the better alternative to throwing things.

So I let myself relax and enjoy breakfast on Sundays. I love pancakes, waffles, French toast; basically anything involving grains. I try to eat as grain-free as possible so sometimes I don’t feel great after eating the carby breakfast food. So I have been on the hunt for the best grain-free pancakes.

I have used coconut flour in the past and I really enjoy the flavor. The texture can be sometimes hard to work with though. And I have most certainly learned that over and over again when trying to make pancakes with it.

I have made a few different types with different ingredients, some have been ok, most have been thrown in the garbage.

I think I have done it. I have finally found The One. I had to be patient with these pancakes because if you flip them too early or wait to long you ruin it ALL. These grain-free little nuggets tasted super good the next day as well. I even ate them cold for a snack on the go.

My Sunday mornings no longer have to include a carb coma. Yay!! This easy recipe can be anyone’s go-to-feel-good-taste-good pancake recipe!

Coconut Flour Pancakespancake bowl

  • 5 eggs (free range if possible)
  • 1 cup of sugar free, natural applesauce (If it’s homemade it’s probably better!)
  • 1/2 cup coconut flour (plus a little more if you need it to thicken)
  • 1 tsp baking soda
  • Cinnamon to taste (optional)
  • 1/4 cup free-range butter or coconut oil
  • 1 tsp vanilla (optional)
  • favorite add-ins and toppings of choice (I’m a fan of bananas and blueberries)
  • 2 T honey

Whisk up those eggs until nice and frothy, add in the rest of the ingredients and mix well. You could use a little immersion blender if you wanted. Add in any add-ins by hand though. Let it thicken for about 5 minutes.

Heat a large skillet or griddle up on medium heat. My stove is super hot so it has to be on low to medium. Ipancakes put some coconut oil in there to melt. Mm. So good.

I used a ¼ cup to spoon out the batter. I kind of smushed it around with the bottom of the measuring cup to make it even and perfect once it was on the skillet. It takes about 2-4 minutes on each side of the pancake, until it gets a little bubbly. Because of the different texture of the pancake they’re a little bit harder to flip, especially if they are not ready to be flipped. You will end up with pancake scramble if you flip too early!

Put some more coconut oil or butter on top and whatever else you want! Wrap the leftovers (if there are any!) in saran wrap and eat later cold or warmed up. Enjoy these delicious grain-free pancakes!

pancake plate

Original recipe from Wellness Mama blog.

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