If you make pancakes on a regular basis, you know that flipping is pretty much essential. No questions asked, without flipping, 99.99% of the time you would be left with one side cooked and one side doughy, right? Well, duh. So, as I said before, flipping is pretty important.
And yet, so many recipes I’ve tried literally just fall apart when I’ve attempted to flip them. Not a huge deal. They still taste amazing, even if crumbled into a million tiny pieces.
Most of the time this problem can be fixed easily though by adding another egg, decreasing the milk, etc. However, if you make gluten-free pancakes, this problem is even more difficult to fix. As you probably know, gluten holds things together. Without it, food tends to fall apart without some other form of… Persuasion.
The two-ingredient pancake is one that tends to turn out disastrous most frequently. I speak from experience… those things are testy. But, I knew that there had to a be a solution, some recipe that had yet to be created that was not only gluten-free, but also grain-free, gaps-friendly/paleo, and did not fall apart when flipped.
Here is what I came up with. Again, my parents were the
unwilling eager taste testers. And let’s just say that these pancakes were a success! My mom stated that they were the closest we’ve come so far to making grain-free pancakes that actually taste like pancakes. My dad said that he didn’t think that they were like “normal” pancakes, but the taste was just as good, simply different.
You’ll also notice from the ingredients list that aside from being gluten and grain-free, these pancakes are also free from baking soda, and no, that’s not a mistake! A rising agent is not needed as one of the steps is whipping the egg white, resulting in a fluffier texture than you’d expect.
Pan Perfect Pancakes
1 serving (Makes 4 small pancakes)
Grain/Gluten-Free, Nut-Free option, Dairy-Free, GAPS/Paleo Friendly
- 1 egg
- 1/2 of a banana
- 1/4 cup sunflour (any other fine nut flour would work too)
- 1 tbsp coconut flour
- Dash of sea salt
- Optional: cinnamon and vanilla extract
- Crack the egg and separate the yolk and white. Place the egg white into a food processor and blend until foamy and stiff.
- Add the banana half and combine.
- Then add the egg yolk, coconut flour, sunflour, sea salt, and any other desired flavorings. and blend until smooth.
- Let the batter rest for five minutes so the coconut flour can be fully absorbed and thicken the mixture.
- Meanwhile, heat a skillet on medium heat, or a pancake griddle to 350 degrees. Coat with ghee, butter or coconut oil to prevent sticking (add more as needed between batches or flips).
- Using a tablespoon, measure out a heaping spoonful of batter onto the skillet and spread out into a circle. Let cook for approximately 2 minutes then flip. Cook for another minute then move to a plate for serving. Repeat with remaining batter.
- Top with whatever you like. I suggest the remaining banana half, a drizzle of honey, and a sprinkle of cinnamon. Coconut oil or nut butter would also be great.
This recipe would be perfect for a Saturday morning celebration, or even just a breakfast-for-dinner on Friday night. No judging here.
When was the last time that you had pancakes?
Have you ever made pancakes that are literally impossible to flip?
What do you do with your failures?
And because Pinterest is never far from my mind….
Enjoy your weekend everybody!