Pancakes for breakfast? Yes, please!
While pancakes contain many calories and are definitely not the healthiest options to serve at breakfast, it is still a major contender.
I have to admit that my recipe is a definite winner and will satisfy your taste buds.
These pancakes are not ordinary pancakes you would find on the menu of a coffee shop or restaurant. They are made with love and are free from wheat.
Since my son cannot eat wheat, it’s my mission to create alternative recipes for him so that he does not feel left out when deserts are served.
Kids love pancakes! Why not give them gluten-free pancakes?
FYI- Wheat does contain a good source of fiber, essential vitamins, and minerals, but consuming too much can cause the intestines to work harder, resulting in sluggish digestion, causing digestive problems, such as water retention, bloating, and gas.
TIP- You don’t have to be Celiac or Gluten intolerant to enjoy gluten-free meals.
It’s time to give our digestive systems a break and consume less wheat.
The Recipe!
1 cup gluten-free cake flour (any brand)
½ cup coconut flour (any brand)
3 tbsp. sugar (white or brown)
1 tbsp. baking powder
Pinch salt
¼ melted butter (I usually melt it in the microwave)
2 large eggs (lightly beaten)
1 tsp. vanilla essence
1 tsp. cinnamon powder (optional for a different taste)
Serving suggestions
- Serve with blueberries, strawberries, and whipped cream.
- Sprinkle with coconut sugar and desiccated coconut. Roll and served sliced.
- Serve with apricot jam and sprinkle with cinnamon.
- Serve with maple syrup and fruits.
- Layer pancakes with chocolate sauce and sprinkle with nuts—dust with icing sugar.
Life is short so lick the spoon!
Superlady!
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