On a Sunday morning (because Brett never has Saturday's off), after church, a stack of pancakes and a cup of coffee. And bacon on the side, for my meat loving husband.
I wanted to make pancakes that would be fluffy, but filling, because I feel like I'm always hungry an hour after eating pancakes.
So I came up with this gluten free pancake recipe. They were fluffy, but dense, and super flavorful. I used oat flour and coconut flour and added some yogurt. I feel like yogurt always helps to fluff up recipes and keep them moist at the same time. It also adds a tanginess that I feel is similar to buttermilk.
Topped with butter and organic pure maple syrup...or peanut butter and bananas (like I did). These pancakes are only about 40 calories PER PANCAKE. Without the butter and syrup, of course. Guilt-free, in my opinion.
Anybody grow up watching The Hugga Bunch movie? The super creepy, kids movie that involved puppets from Hugga Bunch Land that came through the mirror? The scene in the beginning with the girl putting peanut butter and bacon on a pancake stack started my peanut butter on pancakes obsession. Do it, you won't regret it.
Ingredients: (makes 10-12 small pancakes)
2 eggs
1/2 cup greek yogurt (you can use 1/3 cup almond milk if you want dairy free)
1 teaspoon vanilla
1/2 teaspoon baking soda
2 tablespoons honey or agave
1/2 cup + 1 tablespoon gf oat flour
2 tablespoons coconut flour
coconut oil for griddle
Whisk all ingredients together in a bowl until there are no lumps. You can add a tablespoon of milk if your mixture is too thick.
On a griddle or non-stick skillet add coconut oil and pour pancake batter 1/3 cup at a time. Wait for small bubbles on top to form, pop, and close back up slowly, then flip and cook for another two to three minutes on the other side.
Serve with warm maple syrup and any toppings you wish.
these look so yum! I want to make them RIGHT NOW : )
ReplyDeleteThese were SO good!!!! Made them on Christmas morning for my family! Thank you so much for the recipe!!
ReplyDeleteSo glad you enjoyed them!
DeleteYogurt does make it fluffier. Thanks for the tip!
ReplyDeleteI feel like yogurt does something magical to baked goods/anything with flour in it!
DeleteYou have made my day! I have been trying to find a gluten free pancake recipe that works AND tastes good, and this was the first one I have come across! I LOVED it! Thank you so much!
ReplyDeleteSO glad you liked them!
DeleteThese are fantastic! You wouldn't happen to know nutritional fact value?
ReplyDeletePer pancake (based on a 10 pancake batch):
Delete67 calories
fat 1.5
protein 3.9g
total carbohydrates 8.9g
dietary fiber 1.0g
sugars 4.3g
hope that answers your question!
signed into the wrong account, but that was a response from me :)
DeleteThese are by far the best gluten free pancakes I've ever had! I make them at least twice a week. And I'm about to have them again for lunch ��
ReplyDeleteDoes this recipe still work after adding extra milk to create a thinner crepe-like pancake?
ReplyDeleteSo good! I had Greek yogurt but I sort of hate it (might just be the brand) so I used ricotta, maybe not as healthy as the yogurt alternative but delicious. I made waffles topped with fresh blueberries. Will be keeping this recipe on hand. :-)
ReplyDeleteThanks for sharing this recipe! My husband is gluten sensitive and we think our daughter may be developing a gluten sensitivity as well. She LOVES pancakes, so I was very happy when I made these pancakes for her and she said they were better then the regular pancakes! I'm so glad that she can still have her favorite breakfast meal and enjoy it too! I did have to add about 3 TBS milk to thin out the mixture, but otherwise followed the directions as written. Thank you!
ReplyDeleteHello,
ReplyDeleteI just came across this recipe..wondering if you could substitute GF all purpose flour, in for the coconut flour?
Im going to try this this evening, and freeze them to reheat for breakfasts this week.
Thank you for the recipe!
You could definitely try it, but coconut flour is super absorbent so you might have to add a few tablespoons of extra gluten-free all-purpose flour to make up for it
DeleteGood luck!
DeleteThank you for responding so quickly! fingers crossed! Thanks again!
ReplyDeleteI quote from my family OMG they are yummy!
ReplyDeleteI have tried many commercial gluten free pancake mixes and recipes and we have all found them grainy and not very nice. That is until I stumbled across your recipe. I didn't really know oats could be gluten free so did the research and went to the store and bough gluten free oats, which I then blended into a flour. I must admit that I did change the recipe ever so slightly. I replaced the yoghurt with kefir milk ( we have kefir every morning) , added a tsp baking powder, reduced the honey by half as I feel that my children and hubby don't really need the extra sugar due to the fact that they smother either pancakes in maple syrup anyway. I not have coconut flour to used the gluten free pancake mix that I had and added a tbsp melted butter. Mixed it all up and they where light, moist and good on their own. Thank you ever so much for sharing. This will be our pancake recipe from now on. 10/10.
Great idea with the butter addition! I will have to try that next time. And I agree, we could probably do without the honey, I may have been a little sugar crazy when I came up with this recipe!
DeleteOh my heavens! These are so good! I made them subbing coconut milk for the yogurt and they were fantastic! I was surprised how fluffy they actually got. My only thought was to maybe add a pinch of salt or a little lemon juice next time. But they were very tasty as is. And I was pleased with the ingredients. Oats (blended) are much easier to come by then expensive GF flour. These were so easy. Going to double the recipe next time!
ReplyDeleteGlad you liked them! Yes, since you subbed the yogurt for coconut milk it was probably lacking the tanginess that the yogurt provides. Lemon juice or salt would be a great idea to add some depth of flavor!
Deletehi! I made these today and my husband and son were so happy with the outcome! I've tried so many coconut flour or gluten free pancakes and they are usually horrible. The only issue I had was they were a tad on the dry side. I used a coconut/almond milk blend instead of the yogurt. Do you think that made the difference? I also used just a little over 1 tbsp of maple syrup instead of 2. Let me know! Thanks!
ReplyDeleteI've made these 5 or 6 times now. Hands down, this is the best pancake recipe I've ever made. My family loves these, and I find that they freeze well for convenient meal prep.
ReplyDeleteHello, nice to meet you,
ReplyDeleteHope you know about the benefits of Yougurt for your family members.
Bt the way, check the article from "FAMILY YOGURT"
gluten free yogurt
thanks
I absolutely love these pancakes. They are our new favorite. So glad I stumbled on them on Pinterest. They work excellent every time.
ReplyDeleteSo good! I followed the recipe exactly and got 6 regular-sized pancakes. Tasted just like traditional pancakes but with healthier ingredients. Thank you!
ReplyDeleteIn the beginning they may not even know that that gluten is making them sick. So now in the market there are products like vegan gluten free pancake mix available for the people so that they do not miss much from their lives.
ReplyDeleteYummy pancakes with whole proteins, no sugar, no soy, no wheat, no nuts. You can now easily get the sugar free pancake mix from the market so that they do not have to miss on things too much. Now there are alternates available for them and they can eat them, also on the other hand they are made very acceptable and tasty.
ReplyDeleteIf you love baked good and are on the lookout for some quality gluten free baked goods you need to check out the online store of Glu Free Gen. They offer a selection of gluten-free, wheat-free, casein-free and other non-allergic health foods.
ReplyDelete