gluten free pancakes

Gluten Free Zucchini Pancakes

photo by recipe author

Servings: 15+
Preparation Time: 40 minutes

1 medium zucchini
2 farm fresh eggs
1 tablespoon coconut flour
1 tablespoon tapioca flour
fresh basil, thyme, parsley, scallions, garlic scapes, chopped
Himalayan salt
Red chili flakes
Coconut oil, for pan

Peel and grate zucchini.

Beat eggs in a bowl. Add in coconut flour, then the tapioca flour. Combine well.

Add in the fresh herbs, spices, salt and chili flakes. Mix well.

Heat up coconut oil in a pan, on medium heat.

Drop tablespoonfuls of batter into the pan and gently spread them out. Fry until golden brown and crisp around the edge.

Serve with organic brown/black rice and kimchi. For dipping/sauce, you may use ketchup and/or organic raw apple cider vinegar with crushed garlic.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes here!

Gluten-Free Pumpkin Banana Pancakes

photo by recipe author

Servings: 4-5
Preparation Time: 15 minutes

1/4 cup Tropical Traditions Coconut Flour
3/4 cup rice flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
2 eggs
2 teaspoons pumpkin pie spice (or your preferred mix of cinnamon, nutmeg, cardamom, and other fall spices)
1 very ripe banana, mashed
1 cup water
½ cup pumpkin puree
1 tablespoon pure cane sugar
2 tablespoons Tropical Traditions Gold Label Coconut Oil, melted
1 teaspoon vanilla extract

Mix all dry ingredients in a large bowl.

In a medium sized bowl whisk together all wet ingredients.

Slowly add wet mixture to dry mixture and stir until incorporated.

Preheat greased griddle or skillet to 350° F or medium-high.

Spoon pancake batter onto griddle and cook for 2 minutes or until underside turns golden brown. Flip and cook an additional 2 minutes.

Serve warm with sliced bananas, syrup, and grassfed butter – or enjoy ’em plain just as they are!

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Pancakes made with Coconut Flour

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

4 eggs, room temperature
1 cup whole milk or ¼ cup whole milk and ¾ cup heavy whipping cream
2 teaspoons vanilla extract
1 tablespoon warm honey
½ cup coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
coconut oil for cooking

Beat eggs on high speed until they are frothy (about 3-4 minutes). Add in milk, vanilla and honey.

In a separate bowel whisk together the coconut flour, baking soda and salt.

Add the dry mixture to the wet a little at a time and mix until well incorporated.
Get your skillet just hot enough to sizzle the coconut oil and place about a tablespoon in the pan. Using a tablespoon, make each pancake using about 2 tablespoons of batter.

When you flip the pancake, add another layer of coconut oil underneath, this makes for a crispier pancake.

Serve hot and enjoy!

Andrea from Logan, UT won $50 for this recipe and photo! Submit yours here!