I’ve been testing recipes for a while now, and one of the things on my “to do” list was to develop a grain-free pancake recipe that is light and fluffy, and that tastes better than a packaged mix.
Well I finally did it. I created this grain free pancake recipe using a combination of coconut flour and tapioca flour, and a few other simple ingredients.
You can top your pancakes with what ever you want. You can even add chocolate chips, blueberries, or anything else to the batter.
Now that summer is here, I topped mine with two of my favorite things in the world: the first is
Sejoyia Salted Caramel Coco Thins, which are these incredible wafer-like cookies that are made with real ingredients and taste decadent. My boys love the entire Sejoyia line, but man, mama can’t stop eating the Salted Caramel Coco Thins. I find them at my Whole Foods, but you can definitely find them on Amazon Prime.
The second topping I chose this time was sautéed white nectarine. Summer time is finally here, and I’ve been eagerly counting down the days to stone fruit season. All you have to do is slice a nectarine, and saute it over medium heat in a little coconut oil and cinnamon. Mix it often to prevent sticking, and BAM, in about 5 minutes, you have a perfectly crispy-yet-soft fruit compote to top your pancakes with. And yes, you can do this with peaches, strawberries, bananas, or really any fruit of choice.
So let’s get right to it, shall we?