More pancakes please….

says my family, when I break down and make the yummiest pancakes ever!!!!  Putting grains back into their lives has been a blessing (I hope).  At least in the taste-bud department.

Having to spend a few days on my own with the boys (mama’s gone to see the big one), I decided to spoil them as only grandmas know how.  That by feeding them stuff they like, filling their bellies with good stuff while still making sure it’s ‘good’ stuff.  So one morning for breakfast, I decided to do a different pancake recipe.  Banana/coconut was all well and good, but hey, that’s the mama’s terrain.  Besides, I had no coconut flour, and mashing up bananas isn’t my favorite thing.  So I opted for an unknown, and made it very well known!  This is one I really enjoy too.  So, here’s Grandma’s favorite GF pancake recipe (at least as of this date, anyway).  We enjoy this with the addition of cocoa powder – not enough to make it chocolatey, but enough to give it a little bit of cocoa flavor.

Gluten free pancakes

Grandma’s Favorite GF Pancakes

  • 1/4 C sorghum flour
  • 3/4 C brown rice flour
  • 1/4 C white rice flour
  • 1/2 C arrowroot starch (or ¼ C arrowroot/1/4 C tapioca)
  • 1/4 C freshly ground flax seeds
  • 4 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp guar gum
  • 1/4 tsp cinnamon
  • 2 large or jumbo eggs (I use jumbo)
  • 5 TBSP agave nectar (or to taste)
  • 20 drops liquid stevia (or to taste – optional)
  • ¼ tsp vanilla (or to taste)
  • 2 TBSP extra virgin coconut oil
  • 1 C milk (I used coconut milk)
  • 1/2 C filtered water
  • 3 tsp cocoa powder (optional)
  • 1 small organic apple, cored, quartered and finely chopped (optional)

Just to clarify, I don’t use the apple when I use the cocoa.  Use 1/4 C sucanat or sugar cane crystals or other sugar product instead of Agave/stevia if you prefer to use a sugar.  Just adjust the liquid accordingly.


Blend all dry ingredients.  Mix wet ingredients until frothy, add to dry and mix well with mixer. You can also mix all ingredients in a food processor until smooth. Add more brown rice flour if batter is too thin, or more water if too thick.  You’re preference…

Pour batter ongluten free pancake in enamel panto greased griddle (I use an enamel fry pan and/or a steel skillet) with a smidgeon of coconut oil) and cook just until bubbles appear.  Flip with a spatula and heat until pancake is done in the middle.

Smother with butter and maple syrup.  We prefer to eat as is with no toppings.


Repeat with remaining batter.  This recipe yields a stack of pancakes high enough to satisfy about six hungry breakfasters.

Going Loco with Coco(nut)

So…..  going grain free probably isn’t that big  a deal for some, since there are other alternatives.  But when you don’t have those alternative options – nuts, legumes, seeds, beans – you really need to get those creative juices flowing.  My dear daughter (DD) is probably one of the most creative people I know.  (No, she didn’t get it from me, alas!)  Having to feed two growing almost-teens requires lots of digging into the imagination.   What I’m sharing with you today is one version of her very yummy and popular (with the boys) coconut banana pancakes.  She has several variations, but this is the basic.  My DD will post some more recent ones when she gets a chance to get away from the stove.  Feel free to tweak to your heart’s content.

Coconut Banana Pancakes

  • 1 mashed unripe (yellow/green) banana (they cannot have the sugar content of a ripe one)
  • 1/4 C coconut flour
  • 3/4 tsp baking soda
  • 3 jumbo eggs
  • 3/8 C unsweetened coconut milk (we use SO brand) (revised)
  • 1/2 tsp vanilla (optional)
  • 20 drops liquid stevia (or sweetener of your choice to taste)

Using a stick mixer (or other mixer on high speed) whip together the wet ingredients until light and frothy.  Whip in the banana, then add the dry ingredients.  Continue to mix until well blended.  Let set for about 5 minutes.  Batter will be thick.  Add more liquid if you prefer a thinner pancake.  (These will fluff up beautifully when cooked.)

Grease pan with butter or coconut oil (we use a large enamel fry pan and a bit of coconut oil).

Silver-dollar sized cinnamon coconut pancakes in enamel frypan

This photo shows 3 silver-dollar sized pancakes – tweaked with some cinnamon





On medium or low heat, drop in one heaping tablespoon of batter for silver-dollar sized pancakes.  Makes about 18 pancakes.  These are often eaten straight from the pan, but the other day we chopped up some fresh strawberries for a fruit topping.  Feel free to use the topping of your choice.  Being dairy and sugar free, they’re used to not using butter, honey or syrups.

***We are at high altitude, almost 5000 ft., so you will have to tweak accordingly.  I’ve revised the amount of liquid, for us, from 1/4C to 3/8C.

Chocolate Coconut silver-dollar sized pancakes

Chocolate Coconut Pancakes


These photos are the latest variation – Chocolate Coconut Pancakes.  Just add 2tsp unsweetened cocoa powder to the batter for an extra treat.

Thick, fluffly silver-dollar sized pancake

Chocolate Coconut Pancake

Sunday morning pancakes

were a great surprise for my family.  Having concentrated solely on making breads and muffins, it was time to add something new to my(their) gluten-free repertoire.  So I spent the wee hours of the morning surfing the net, looking for a recipe that would bring squeals of delight from the young’uns.  Found one that looked pretty easy to make, was tweakable for their diet, and was yummy too.  So, here’s Grandma’s breakfast contribution, adapted from

Grandma’s Sunday ChocoChip Pancakes

  • 1/2 C sorghum Flour
  • 1/4 C brown rice flour
  • 1/4 C millet flour
  • 1/2 C arrowroot starch
  • 3/4 C ground flax seeds
  • 4 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp guar gum
  • 2 eggs
  • 2 TBSP extra virgin coconut oil
  • 4 TBSP agave nectar (or to taste)
  • 1-1/2 C coconut milk
  • 1/2 C filtered water
  • chocolate chips (or chopped apple, bananas, or any other fruit or goody) to taste.


Mix all dry ingredients well in a large bowl with mixer.  Add the wet ingredients and mix well.  Fold in chocolate chips or other additions.  We didn’t want to overdo the chocolate chips so the boys put about 4 chips on each pancake once the batter was poured.

Pour batter onto buttered griddle (I used extra virgin coconut oil in a ceramic fry pan on medium heat) and cook just until bubbles appear.  Flip with a spatula and heat until pancake is done in the middle.

These pancakes were so yummy they didn’t need any other toppings, but feel free to smother in butter, maple syrup, fruit sauce, or anything else that makes you happy.  I enjoyed them just as is, right out of the pan (have to sample, you know) and they didn’t even taste gluten-free.

Feel free to use your own favorite flour/starch blend.