Easy Grain-Free Waffles or Pancakes

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Preparation time: 10 minutes

Servings: 6–10 pancakes or waffles, depending on size

Who doesn’t love pancakes and waffles? If you’ve gone gluten-free or Paleo, or you’re jumping into healing diets like GAPS and SCD, don’t despair–you can still eat this favorite breakfast and brunch dish! (If you are following FODMAPS and 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, they come pretty close. The spices added help balance the recipe so that your body will feel more satisfied after just 2 or 3.

INGREDIENTS:

3 eggs

3 Tbsp. coconut oil (can also use butter or ghee)

3 Tbsp. coconut milk (see recipe for easy instructions to make your own coconut milk)

2 Tbsp. coconut flour (you can use almond flour instead, if you like)

2 tsp. cinnamon powder

2 tsp. cardamom powder

1 tsp. honey, or 3 dates

1 tsp. allspice

1 tsp. sea salt

INSTRUCTIONS :

You can make these pancakes or waffles on the stovetop or in the oven. If you make them in the oven, preheat to 350° F.

If you’re using dates instead of honey, you can blend 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, Heather likes to use silicone waffle pans you can get at Amazon.com . She takes a couple of stainless-steel cookie sheets, puts the waffle pans on top of them (because the silicone is flexible and bendy), and pops them in the oven for 5–10 minutes.

Your pancakes or waffles are done when they’re 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 nonstick 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’re focusing on reducing toxic exposure.

Serving suggestions: These pancakes and waffles are delicious with maple syrup, if you are eating it. If not, you could use honey, plain butter, 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 (see recipe in the Gingerbread recipe that follows).