a simple real food recipe :: cinnamon pancakes :: gluten free

Let’s do pancake breakfast morning for the family this weekend, eh?!

I have quite a few pancake recipes up my sleeve! We really love these oat pancakes, and usually do these once or twice a month, but since I use a lot of oats in granola, and my granola bars use oats, it is nice to change up the grains for our tummies to give them a break and rotate things out a bit!

I think the texture of these pancakes is just about as close to “the real thing” as I have ever come (The “real thing” meaning Bisquick I suppose, which is what I grew up on! Take a peek at the ingredient list on that one – NOT good!)

On to breakfast!

You’ll need:

• 1 cup white rice flour
• ¼ cup coconut flour
• 2 TB flaxseed meal (ground flax seeds)
• ½ tsp baking soda
• ¼ tsp sea salt
• 1 TB cinnamon
• 1 ¼ cup whole milk or coconut milk (could use water)
• 3 eggs (if you are egg free, use egg replacer for the binding – see Kitchen Tips note for more on this!)
• 3-4 TB pure maple syrup
• ½ cup melted butter or coconut oil

1. Mix all ingredients in a medium mixing bowl – no fuss! Just dump them all in!
2. Adjust the thinness/thickness of the batter to your taste – it WILL seem a bit liquidy at first until the coconut flour soaks in the moisture – take a peek after a couple minutes and if you want them runnier/thinner add more milk. You can see from the pictures how thick mine turn out.
3. Cook pancakes in butter or coconut oil over medium heat until they bubble a little, then flip for a couple more minutes.
4. We like to serve them with coconut butter, butter, or fresh cream cheese, fresh fruit purees if we have them on hand, or pure maple syrup! The pancakes themselves have a nice sweetness to them so you don’t even really need to serve them with extra syrup!

Kitchen Tips:

• This makes enough for 2 breakfasts for my family of 4. Double up for the freezer! These are fantastic to pull out of the freezer and pop in the toaster for a quick breakfast!
• I have used leftovers as “bread” with some peanut butter for lunch 😉
• Put away batches of the “dry” ingredients in bags for future use – then all you have to do is add in the wet ingredients and cook! Move over Bisquick! We’ve got this down!
• FYI, I get most of my gluten free flours in the bulk section at our local health food store – I linked up to Amazon so you could see what they looked like and so you can price compare with your store. There are times that Amazon is cheaper for sure so I always check!
• If you want to leave out the flax meal just use less milk!
• If you are egg free, you can either use egg replacer for the binder, OR you could leave out the coconut flour, use a little more rice flour and get away with 1 or 2 eggs and for the egg replacer. The coconut flour requires more binding/more eggs so leaving it out makes it easier to use an egg replacer if needed.
• Blend some cinnamon and maple syrup into your cream cheese for a beautiful cinnamon cream cheese topping! I do this a lot to “control” the use of syrup 😉 This tastes almost like frosting and you can use way less syrup!
•  I do these up on THIS big electric skillet in 2-3 batches 😉 But look at THIS bad boy griddle! Think of all the pancakes you could fit on 22 inches of griddle!!!
• Need another pancake idea? Try my oat pancakes – they have a beautiful flavor!

YOUR TURN!
Let me know how pancake breakfast morning turns out!

This post was shared at Real Food Forager’s Fat Tuesday!