How to make your own gluten-free pancakes from scratch

I can’t believe I’ve made them myself.

My family and I love the fluffy, golden pancake batter.

I made the whole-wheat pancake from scratch, then blended it with cream cheese and egg yolks, and baked it.

I thought it would be fun to make something more nutritious and healthy from scratch.

The recipe below was so easy that I can actually cook it and eat it with a spoon, which is really exciting.

If you are gluten-sensitive, you may want to stick with the whole wheat pancake recipe.

You can also substitute brown rice flour for the whole grains in the recipe.

The pancakes are delicious with fruit and other toppings, but if you’re not a fan of gluten, I highly recommend adding in a little nut butter, or a sprinkling of cinnamon.

And if you are looking for a healthier, more natural way to make these pancakes, try using a frozen pancake instead of a made-from-scratch version.

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Read more The Whole Foods recipe for Whole Wheat Pancakes: 1 cup white flour 2 tablespoons whole-grain flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 2 cups whole-milk yogurt 1/3 cup sugar 1 tablespoon unsalted butter, melted 1/8 teaspoon ground ginger 1 tablespoon milk 1 cup frozen white whole-Wheat Pancakes 1/5 cup melted coconut oil (or almond butter) 1/6 teaspoon vanilla extract 1/16 teaspoon salt Instructions Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Mix together the flour, whole-meal flour, baking powder, baking soda, salt, and cinnamon.

In a small bowl, whisk together the yogurt, sugar, butter, ginger, milk, and vanilla.

Whisk until the mixture is smooth and fluffy.

Add the coconut oil, vanilla extract, and salt to the batter.

Mix until combined.

Fold in the whipped cream and then stir in the frozen pancakes.

Place in the oven and bake for 10 to 15 minutes.

While the pancakes bake, make the coconut cream.

Heat 1 tablespoon of coconut oil in a large skillet over medium heat.

Add in the chopped almonds, and cook for about 2 minutes, stirring occasionally.

Add 2 tablespoons of the coconut mixture to the skillet.

Stir in the melted coconut and cook until the almond mixture starts to thicken.

Slowly stir in 2 tablespoons more coconut milk and mix well.

Pour the coconut batter into a bowl, sprinkle with cinnamon, and then pour the remaining coconut milk over the pancakes.

Drizzle with remaining coconut cream and serve immediately.

Recipe Notes *This recipe is based on a recipe from Whole Foods.

The original recipe was written by a former Whole Foods employee.

I am not affiliated with Whole Foods or Whole Foods in any way.