Through our time on The GAPS Diet, I prepared more batches of grain free pancakes than you can imagine! I experimented with different flours and flavors and have developed a deeper appreciation for working with grain free flours as a result. In this post I’ll share my top secrets to making the perfect grain free pancakes to help you on your pancake making quest!
You can find these secrets and 20+ Grain Free Pancake Recipes in my Pancakes eBook. Click here to learn more!
The secret to making perfect grain free pancakes:
First up, you’ve got a choice of the following flours –
Coconut Flour – although coconut flour has a rich and coco-nutty aroma, it can be an incredibly temperamental flour to make pancakes with. As a general rule, when making pancakes with coconut flour, a quarter of a cup of coconut flour requires at least 4 eggs for perfect pancakes.
Depending on a number of factors such as the size of your eggs, the weather conditions and whether your coconut flour is freshly opened or a tiny bit stale, you may need to add an additional teaspoon or so of coconut flour, or an extra egg for the perfect pancake batter.
Almond Meal/Flour – you can purchase almond meal/flour or you can make your own by buying almonds and soaking them overnight before dehydrating them in a dehydrator or in your oven on the lowest temperature. Then you simply grind them until they are smooth.
Hazelnut Meal – for pancakes which have a more decadent flavor, you can’t go past the inclusion of hazelnut meal. Unfortunately hazelnuts are one of the few foods which my Husband dislikes, so I have little practice with cooking with hazelnut meal, aside from the odd batch or two made for the kids.
Cashew Flour -I discovered that cashews could be ground to a flour and used for cashew pancakes. They are super simple to put together, in fact you only need two ingredients to make Cashew Pancakes.
Sunflower Seed Flour – sunflower seeds can be successfully ground into a flour and used in place of nut flours in grain free pancake recipes. Sunflower Seed Pancakes have more of a nutty flavor than pancakes made with a nut flour.
And a flour I have yet to try – Banana Flour – yes, you read right – Banana Flour! Here in Australia there is a new flour available which is made from 100% ground bananas. I literally just found out about this interesting ingredient yesterday and will be making pancakes with it at the first opportunity. I’ll be sure to share the results with you.
You can find these secrets and 20+ Grain Free Pancake Recipes in my Pancakes eBook. Click here to learn more!
Once you’ve selected your grain free flour, it takes a few kitchen essentials to prepare perfect pancakes:
Measuring Spoons and Cups – when preparing grain free pancakes, it’s important to be as accurate as possible (especially with coconut flour) so sets of measuring cups and spoons come in handy.
Mixing Bowls – a bowl deep enough for whisking is essential when making pancakes.
Manual Whisk or Electric Whisk – depending on the batter you’re preparing and your personal preference you may need a manual whisk or an electric whisk to produce perfect pancakes.
Frying Pan/Skillet – the right sized frying pan/skillet is needed to ensure that the pancakes have sufficient room to cook. The frying pan/skillet also has an impact on the finished product. I find that stainless steel yields the best results, and is also the safest cooking material for your family.
Pancake Flipper – it’s important to have the right tool for flipping your pancakes to ensure that they don’t fall apart when you flip them over.
Once you’ve made up your pancake batter and you’re ready to cook your pancakes, the following are a couple of options to ensure that your grain free pancakes don’t stick to your frying pan/skillet:
Butter – unsalted butter ensures the pancakes don’t become too salty and means that you can add salt at the table if you’re making savory pancakes.
Ghee – clarified butter which has had the potentially troublesome milk solids removed.
Coconut Oil – coconut pancakes cooked in coconut oil is simply divine!
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