“Regular” pancakes are typically fried and made with wheat flour and milk which makes them rather unhealthy and hard to digest.
My children both adore pancakes (me too :)) and I have been struggling for a long time to find a healthier alternative.
Here is my recipe that is dairy-free and “bad gluten”-free.
Instead I use the spelt flour, coconut flour (optional), coconut milk and coconut oil. You will notice that you will not experience a typical “weight” in your stomach that is common after eating the pancakes made with wheat’s flour and cow’s milk.
For those new to spelt: spelt does contain gluten but the gluten in spelt has a different molecular make-up and the body handles it easier than the wheat’s gluten (a sticky substance with a consistency like glue which is difficult to digest). Spelt is tolerated better than wheat, however as spelt does contain gluten, it is unsuitable for people with a true gluten allergy.
- 400-500ml of coconut milk
- 3 eggs
- Flour (1/3 coconut flour (optional), 2/3 spelt)
This mix will make about 3-4 servings.
- In a small bowl mix gently coconut milk and eggs.
- Slowly add the spelt flour. I never measure the flour, but it must be somewhere around 4-5 cups.
- Use a wooden spoon and mix until a nice consistency is reached similar to that of a “regular” pancake mix.
- Add some water at the end. Try not to “over-mix”.
Note: This kind of pancake mix breaks easily during the flipping as there is not enough gluten to keep it together. This is especially true if you are NOT using the dangerous non-stick skillet. The “secret” is then to make smaller pancakes looking similar to American pancakes.
- Heat a larger skillet over medium heat, and coat with 5ml of coconut oil.
- Pour in the pancakes. You should be able to fit 3 to 4 pancakes. This is important, otherwise if you make one big pancake, it may be challenging to flip it.
- Flip with a thin spatula, brown on both sides and serve hot.
- Enjoy your healthy pancakes 🙂