- 1 cup gluten free flour Bob's Redmill prefered
- 1/4 cup almond flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup unsweetened applesauce or 1 egg
- 3/4 cup dairy or non-dairy milk add more if needed
- 1/2 tsp vanilla
- 1-2 Tbsp flax meal optional
- coconut oil for cooking
In a medium mixing bowl, combine all ingredients. Whisk together until the batter is smooth.
Melt coconut oil in frying pan or electric skillet over medium heat.
Pour 1/3 cup of batter onto hot pan or skillet in rounds, making sure not to crowd the pan.
When you see bubbles gently popping in the center of the pancake (3-4 minutes), flip the pancake and continue cooking on the other side until pancake is firm to the touch (1-2 minutes.)
Top pancakes with coconut oil or your butter of choice, syrup and whatever toppings are pleasing to you.
If you wish to freeze these pancakes for future enjoyment, place them on a cookie sheet, not touching, cover with wax paper and place flat in the freezer until frozen. Place frozen pancakes in a freezer bag or container for up to 1 month. Take out of freezer to defrost, then re-heat in microwave, airplane oven or lightly re-fry them in a frying pan or electric skillet.
For the freshest and tastiest way to eat these pancakes on a layover, mix up the batter and place it in a container with a twist top or snap lid. Follow instructions for cooking using your electric skillet in the hotel room. You may need to add a little extra milk to the batter before packing it as it may thicken slightly as it sits.
To spice up these pancakes, pack a side of fresh berries, a jar or plastic container with a twist top lid of syrup and some coconut oil or butter of choice.