Pancakes that are free of gluten, grains, dairy, eggs, nuts, and seeds!
Course
Main Dish
Prep Time5minutes
Cook Time15minutes
Total Time20minutes
Servings10Pancakes
Ingredients
1/2cuptiger nut flour
1/4cupcoconut flour
1/4cuparrowroot powder
1cupcoconut milk
2mediumbananasone yellow, one green
1tbsphoney
1tbspgelatin
2tbspcoconut oilfor frying
1tbspmaple syrup or honeyfor topping
Instructions
Add all of the ingredients, except the coconut oil, to a blender or food processor. Blend until a smooth batter forms.
Fold in blueberries or carob chips if desired.
Melt the coconut oil over low heat in a large frying pan. Spoon a heaping tbsp of batter for each pancake onto the pan and smooth the batter with the back of a wet spoon or spatula.
Cook on low for 6-7 per side. Flip carefully using a thin spatula.
Serve warm with maple syrup or honey.
Recipe Notes
These can be kept in the fridge for 3-4 days or frozen for up to 3 months. Reheat on low in a toaster oven.
Sprinkle with cinnamon and whipped coconut cream for some extra flavor!