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The Insider’s Guide to Healthy Hawaii: How to Make Grain-Free Pancakes

The Insider’s Guide to Healthy Hawaii: How to Make Grain-Free Pancakes

When I was growing up, pancakes were a special Sunday-only breakfast treat. Mom would make a quick batch that we would just as quickly dispatch. 

Nowadays, we can jump in the car and hit the drive-thru at the nearest fast-food joint any day of the week. At some places, nearly any time of the day or night, too.

But if you’re allergic to gluten, it’s not as easy. You can’t eat pancakes made with wheat flour, so those fast-food pancakes—and restaurant ones, too—are out of the question. Your only option may be a good recipe. 

So, here’s a recipe for you. If you’ve ever baked with almond, coconut or other non-grain flours, you’ll know that it’s nearly impossible to get light and fluffy results. This recipe produced surprisingly fluffy pancakes that tasted like whole-wheat. Give it a try. 

Ingredients:

  • 1/2 cup almond flour
  • 1/2 cup arrowroot or tapioca flour
  • 3 tbsp. coconut flour
  • 1 tsp. baking soda
  • Pinch of salt
  • 2 eggs
  • 1/2 cup coconut milk
  • Cooking spray

Directions:

  1. In a small mixing bowl, stir together dry ingredients.
  2. Whisk in eggs and coconut milk. Let stand about 10 minutes.
  3. Heat a nonstick skillet over medium-low heat and spray with cooking spray.
  4. Scoop batter into skillet using a 1/4 cup measure.
  5. Cook until bubbles appear on the pancakes, then flip them and cook one to two more minutes. This recipe makes seven small pancakes.

Medically reviewed in December 2018.

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