AndreAnna’s Magic Pancakes Recipe
I have to say, it took a lot of intestinal fortitude for me to share my pancake recipe. Mostly because of the sheer amount of time it took to perfect, I felt like I needed to protect it. I mean, the flops, the kid-face-scrunching, and the tossing of those that were too flat, too heavy, or too dense, was astounding. But I got there a few years ago and these have become a weekend staple.
I helped run a clean-eating competition at my gym back then and people would hug me for this recipe because it was the only thing keeping them on track. So, rather than guard it, as my grandmother would have in her day, I share it with you in hopes you can find your own grain-free success at the bottom of a pancake dish!
- ¾ cup coconut flour sifted
- ¾ cup tapioca starch
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 12-14 drops liquid vanilla stevia optional
- 5 large eggs
- 1½ cups unsweetened vanilla almond milk
- 1-2 tablespoons oil/fat of choice
- Pure maple syrup or nut butter for serving
Mix dry ingredients in one bowl and wet ingredients (except fat/oil) in another. Add wet ingredients to the dry and beat well (I use an immersion blender for a smooth texture). The batter will be thick.
Melt some of the oil/fat in a skillet on medium heat. Because of the consistency of the batter, spoon some of it out and spread it thinner in the pan. Flip when browned on one side. Repeat until batter is gone. Serve with maple syrup or, my favorite, crunchy nut butter! Double the recipe as needed for a large breakfast.
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