Raspberry Pancakes {dairy, refined sugar & gluten free}
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs
  • 1 cup almond or coconut milk
  • 2 tbsp. maple syrup {or stevia}
  • 1 tsp vanilla extract
  • ¼-1/2 cup water as needed read notes
  • coconut oil
  • For Raspberry Syrup
  • ¼ cup raspberries
  • 1 tbsp. maple syrup or dash stevia
Instructions
  1. Heat pan low to medium heat with a 1-2 tbsp. of coconut oil.
  2. In a bowl mix flours and baking powder & soda.
  3. Add milk, eggs, extract and maple syrup {or stevia} mixing till you have a creamy texture.
  4. Add ¼ cup of batter to prepared pan and flip when bubbles appear.
  5. To make syrup, mash raspberries &1 tbsp. maple syrup {or stevia}. Drizzle over cakes!
Notes
A good way to know if your pan is hot enough is if when you drop a bit of batter in and it sizzles. It is helpful to make pancakes smaller so they cook evenly. Add more coconut oil to pan in between batches. Also, batter will thicken as it sits adding ¼ - ½ cup of water is helpful as needed. You can sweeten the batter with honey or a dash of stevia. For those on a candida diet omit maple syrup and use dash stevia where needed.These by far are my favorite grain free pancakes! Of coarse use organic whenever you can!
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/raspberry-pancakes-dairy-refined-sugar-gluten-free/