Gluten Free Coconut Pancakes

I’m thrilled with this recipe. It’s simple, quick, and delicious.

I’ve always been a fan of breakfast foods. I could eat grits, oatmeal, omelets, pancakes, waffles, muffins, and French toast everyday for every meal. Unfortunate for my taste buds but fortunate for my waistline I do not do so.

It looks like thanks to this recipe I’ll be more willing to reintroduce pancakes back into my diet.

Bob’s Red Mill Gluten Free Pancake Mix
Agave or Honey
Non-Dairy Coconut Milk
Coconut Oil
Coconut Butter
Apple Spice Seasoning or Nutmeg and Cinnamon.

Mix the ingredients together to your own desired thickness. Mine were a little runnier and turned out great. Oil the pan with coconut oil.

Next Time:
I’ll add coconut shavings to the batter.

This is my second experience using Bob’s Red Mill gluten free products. The hot cereal is really good too with more of a grits esque texture. I’m satisfied and going to branch out and give the coconut flour a try next.


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