Who doesn’t love pancakes and waffles?
If you have gone gluten free, Paleo or are jumping into healing diets like GAPS and SCD, don’t despair – you can still eat this most favored breakfast and brunch dish! You can even make these vegan (see instructions).
If you are following FODMAPS and you are sensitive to coconut flour, substitute with almond flour.
These pancakes/waffles are delicious and will delight your taste buds. They will likely be loved by kids and adults alike. While not as fluffy as traditional pancakes/waffles, this comes pretty close. The spices added help balance the recipe so that your body will feel more satisfied after just 2 or 3.
Time to prepare
- 10 minutes
- 6 – 10 pancakes or waffles, depending on size
- 3 eggs (to make these vegan, substitute the eggs with 3 TBL flax sees and 9 TBL water)
- 3 TBL coconut oil (can also use butter or ghee)
- 3 TBL coconut milk (see recipe for easy instructions to make your own coconut milk)
- 3 TBL coconut flour (or you can use almond flour)
- 2 tsp cinnamon powder
- 2 tsp cardamom powder
- 1 tsp honey or 3 dates
- 1 tsp all spice
- 1 tsp sea salt
- You can make these pancakes or waffles on the stovetop or in the oven. If you make them in the oven, preheat your oven to 350 degrees F.
- If you want to make these vegan, replace the eggs with 3 TBL flax seeds soaked for 8 hours in 9 TBL of water (just over 1/2 cup water). Soaking the seeds will remove anti-nutrients and make the seeds easier to digest. To soak the seeds, just cover the seeds with the water in a glass container or jar, put the lid on and let it sit on your counter top. It will create a gel and work like the eggs in the recipe!
- If you are using dates instead of honey, you can blend up all of these ingredients in your food processor with the S-blade. Add the dates, coconut milk, coconut oil and eggs in first and blend them up well. You can then transfer to a bowl and whisk in the rest of the ingredients or just add the rest of the ingredients to your food processor and blend well.
- If you don’t have a food processor, honey will be easier to work with. Melt your honey and coconut oil in a saucepan on low so that they are liquid and easier to work with.
- In a mixing bowl, combine eggs, coconut milk, honey and coconut oil, whisking together well.
- Add in the rest of the ingredients and whisk everything up.
- Now you have a choice: pancakes or waffles? Pancakes are easy and just need to be ladled onto a warm saucepan (with butter, ghee or coconut oil melted in the pan first to keep them from sticking) or on a greased cookie sheet to go into your oven. For waffles, I like to use the silicone waffle pans you can get at Amazon.com. I bought a couple of stainless steel cookie sheets, put the waffle pans on top of them (because the silicone is flexible and bendy) and popped them in the oven for about 5 – 10 minutes.
- Your pancakes or waffles are done when they are golden brown.
- Pancake tip: If you make them on the stovetop, the time to flip them is when you either see little bubbles in the batter or they come up easily when you slide a spatula under them. A thin stainless steel spatula works best for flipping your pancakes.
- Waffle maker tip: Most waffle makers have toxic non-stick coatings to make them easy to use. While waffle makers are fun and make a slightly more perfect waffle, you may opt for the silicone waffle pans instead if you are focusing on reducing toxic exposure.
These pancakes and waffles are delicious with maple syrup, if you are eating it. If not, you could use honey, plain butter or coconut oil or fruit as a topping. Puree strawberries in your food processor as a replacement for maple syrup (add a couple dates if you want it really sweet). These are also delicious drizzled with Cinnamon Orange Coconut Butter.
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