Healthy Cake Batter Pancakes.. sounds like and oxymoron, right? But these are!! And they are very nutritious and quite good.
I just love sending my girls off to school with a good breakfast (that seemed like dessert!!). Today was my daughter’s 8th birthday and I wanted her to have something special… this was the result.
As a note.. stevia is a kind of an acquired taste. If you don’t like it, just add more sugar. But we try to keep sugar low in our house so I experiment a lot with replacing it for some or most of a recipe’s sugar. I think this came out well. Usually we use palm sugar, but I did not think it’s caramelly taste and color would pair well with this recipe. If you are looking to keep it processed sugar free (except for the sprinkles) a light honey may work.
Gluten Free Cake Batter Pancakes
1 cup almond meal or flour ( For lighter pancakes use the flour)
1/4 cup coconut flour
1/4 cup tapioca flour
1/2 tsp baking soda
1/2 tsp salt
3 large eggs (whisked)
1/2 cup full fat coconut milk (4 oz)
40 drops vanilla stevia (8 servings)*
1 tablespoon sugar
2 tsp vanilla
1 tablespoon colored sprinkles
Colored Sprinkles for garnish.
Coconut oil for frying
In a medium bowl combine almond meal or flour, coconut flour, tapioca flour, baking soda, salt and sugar. Combine. Add eggs, coconut milk, stevia and vanilla. Stir to combine. Will be thick. Add colored sprinkles to the batter and combine.
Heat a frying pan on medium heat. Coconut oil to pan. I use a silver dollar pancake pan for mine. If you don’t have one just make it in a regular pan.. just make sure the pancakes don’t get too big. Scoop about 1 tablespoon of batter into the pan per pancake, you will need to flatten and smooth since it a thick dough. Don’t go bigger than 1 tablespoon.. then get too thick.
Flip the pancakes after they lightly brown on one side. The second side should not take long. Make sure they don’t burn.
Keep warm. Makes 19-20 Silver dollar pancakes.
* if you don’t have liquid vanilla stevia you can use regular, I would simply add an addition tsp of vanilla. If you don’t want to use stevia at all I will add 1/4-1/2 of sugar, depending on your taste.
10 Oz full fat coconut milk (the rest of the can from the pancakes), Reserve 2 tablespoons.
1 tsp lemon juice
2 tsp sugar
10-15 drops of vanilla stevia**
pinch of salt
1-2 tsp potato starch, sweet rice flour or arrowroot.
Combine coconut milk (except 2 tablespoons), lemon juice, sugar and salt in sauce pan over medium heat. Bring a a simmer. Combine potato starch, sweet rice flour or arrowroot with the 2 tablespoons reserved coconut milk in a small cup or bowl. Wisk about half of the mixture into hot coconut milk. Should thicken quickly. If it needs more thickening, add more of the starch/milk slurry. If you find any lumps run through a sieve. Add the stevia a few drops at a time and sweeten to taste.
** if you don’t have liquid vanilla stevia you can use regular, I would simply add an addition tsp of vanilla. If you don’t want to use stevia at all I will add up to 1/4 cup of sugar, depending on your taste.
Stack the pancakes in 3’s or 4’s (these are VERY filling) and pour a tablespoon or two (or three) of the topping over the pancake stack. Garnish with sprinkles.
Yum! Enjoy these Gluten Free Cake Batter Pancakes!!
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