Living simply in the wild

Gluten free & Dairy Free Pancakes…that actually taste good!

Sorry all you gluten lovers out there, this recipe is gluten free. And if you think all gluten free substitutes are awful, go right on a head and keep thinking that…it just means more of these pretty-stinkin-good-pancakes for me.

I almost didn’t attempt this because A)It was gluten-free and if you’ve ever tried making something that supposed to be mostly all gluten; it’s usually a big fail. And B) Coconut flour isn’t on the cheap side. But don’t let those dissuade you. Totally worth with $7-9 for the flour.

If you compare these side by side to regular flour pancakes…you WILL be able to tell the difference. They are a little different in texture, slightly spongy. But if you have given up gluten completely (and even if you haven’t) these are really a great substitute. After putting some syrup and fruit on top they are 100% delicious!

A few key facts and the base of this recipe came from I made some tweaks of my own of course.
Screen Shot 2013-07-29 at 3.24.58 PM

She has a whole lot more facts and tidbits on her site so I encourage you to go check them out if your interested.

I’m just going to get straight to the good stuff…

gluten free


▪   4 eggs, room temperature

▪   1 cup Almond (you can use coconut milk, rice milk, regular milk)

▪   1 teaspoon vanilla extract

▪   1 teaspoon almond extract (optional)

▪   1 tablespoon real maple syrup (you can use any sweetener…honey, coconut nectar, agave etc)

▪   1/2 cup coconut flour

▪   1 teaspoon baking soda

▪   1/2 teaspoon sea salt

▪   1/4 teaspoon cinnamon

▪   coconut oil (or substitute) for frying


  1. Preheat pan or griddle over medium-low heat. Beat eggs in until frothy. Mix in milk, vanilla, almond and syrup.
  2. In a small bowl combine coconut flour, baking soda, sea salt and cinnamon and whisk together.
  3. Combine dry mixture with wet and beat well. Scrape down sides of bowl then mix another minute or two or until the coconut flour is completely mixed into the batter.
  4. Grease pan with coconut oil. Pour batter to create pancakes. I did fairly small pancakes as they are a little tricky to flip. 2-3in diameter. If the batter seems too thin add a small amount of coconut flour to achieve the desired consistency.
  5. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
  6. Serve hot with any toppings your heart desires! coconut oil, coconut nectar, agave nectar, honey, syrup, fruit…


I’m promising big things with these gluten free pancakes, but i promise…they deliver!


One response

  1. Pingback: 10 Eating Healthy Hacks: For adults & Kids - Simply The Wildside

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