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Mornings like today make me crave pancakes. It’s a little grey out, our neighborhood is so quiet I think I’m the only one up except for the retired neighbor who gets up before the chickens every single morning. All of our dogs are still in bed, lazily looking up at me every time I pass by their fluffy pet bed village. But not me, I’m up and making pancakes.
Six pancakes, to be exact. With only two pancake eaters in the house, a small batch recipe is a good idea. Quick, easy, and just enough pancakes for a lazy morning breakfast.
Lazy Morning Pancakes for Two, gluten-free
Servings 6 pancakes
Ingredients
- 3/4 cup of Johnna's Favorite Gluten-Free Flour Blend
- 1/4 cup almond flour (I use Honeyville or Bob's Red Mill)
- 1 1/2 t . coconut sugar
- 1 1/2 t . baking powder
- dash of sea salt
- 1 egg
- 1/2 cup unsweetened almond milk
- 1 T . coconut oil , liquified
- 1/2 t . vanilla bean paste or vanilla extract
Instructions
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In medium mixing bowl, combine all dry ingredients. Set aside.
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In a small bowl, combine egg, milk, coconut oil and vanilla. Whisk together and then add to dry ingredients.
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Heat griddle over medium heat. If necessary, add a bit of cooking spray to griddle. Scoop batter onto griddle by 1/4 cupfuls.
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When bubbles appear around the edges, flip and cook until lightly browned. Top with your favorite syrup. I like agave, honey or maple syrup.
I made these tonight, but wanted to make them nut-free. I used Teff flour instead of the almond meal and coconut milk instead of almond milk. They turned out great! I did have to used a bit more coconut milk to thin the batter, and I’m not sure if it was because of the teff or if I measured something incorrectly:). Either way – I just added coconut milk until I had the consistency of pancake batter. Worked like a charm! Thanks for the great recipe – I’ll be making these again!!
Thanks for sharing this. I’m excited to give these a try with teff now!