Pan Perfect Pancakes

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



  1. Crack the egg and separate the yolk and white. Place the egg white into a food processor and blend until foamy and stiff.
  2. Add the banana half and combine.
  3. Then add the egg yolk, coconut flour, sunflour, sea salt, and any other desired flavorings. and blend until smooth.
  4. Let the batter rest for five minutes so the coconut flour can be fully absorbed and thicken the mixture.
  5. 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).
  6. 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.
  7. 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!

41 thoughts on “Pan Perfect Pancakes

  1. I haven’t had pancakes in quite a while. I’m just too lazy. There have never been any flipping issues, but so far I’ve always used the classic egg/milk/flour recipe.
    I’ve never heard of sunflour! Where did you get that?

    • We actually made the sun-flour at home! Sunflower seeds are so much cheaper than almonds, so we wanted to experiment with those first. Also, we tested the sun-flour recipe out because that will probably be the first seed/nut I’m able to eat when it’s time to introduce them. We got the recipe from here: It’s a really great explanation of how to soak them, but I’m sure roasting and grinding would work great too!

  2. I made pancakes last week…weekly habit 😛 These look awesome girl! I’m impressed with how you were able to get them to flip so nicely…my flipping skills are still sub par at times, but since I’m usually only cooking for me and I’ll eat slightly crisper pancakes without a complaint, no worries…when Joe comes home, he can deal 😀

  3. Yummmm those look really good! I’m not very good at flipping pancakes. They always end up on the side of the pan somehow haha

  4. Yum! Sounds good to me 🙂 I really want my parents to try two ingredient pancakes at some point. I think they would be pleasantly surprised. I can’t recall the last time that I had ‘real’, traditional pancakes so maybe the taste is more different than I realize but I think your dad is right when he said they still taste good-simply different. 🙂

  5. Hmmm should I have pancakes tomorrow for breakfast? Haha.

    I dunno why but putting random objects on furry creatures makes them so adorable, as long as they’re not harmed ofcourse :P!

  6. I love the last part “to faith, hope, and pancakes”. Sooo saving that on my computer! And I love grain free pancakes, but you’re SO right about the flipping. I’ll have to try these out and feed them to my (unwilling) eager taste tester of a boy friend! haha

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