best PAN-akes ever!

gil & i call them PAN-akes.  i used to know a little girl in seattle that couldn’t pronounce pancakes properly and i guess it kind of stuck with me.  christine was her name, she is the sweetest and spunkiest little girl i know.  i haven’t seen her in a few years, but she is probably bouncing around in this world bringing cheer to everyone.

pancake batter

  • 1 1/2 cups blanched almond flour
  • ½ cup coconut milk the beverage (unsweetened)
  • 2 eggs
  • 2 tablespoon grapeseed oil-for skillet
  • ¼ cup light agave nectar
  • 1 tablespoon organic vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 tablespoon arrowroot powder (can be substituted for any starch: corn, potato, rice, or tapioca)


  1. blend everything, except oil, in a mixer or food processor until smooth
  2. pour oil (grapeseed oil, virgin olive oil, or avocado oil) in a large skillet over medium heat
  3. When oil is hot, ladle pancake batter onto skillet
  4. Pancakes will bubble, when bubbles open, flip pancakes over and cook on other side
  5. When pancakes are done, remove from heat to a plate
  6. Ladle more batter onto skillet and make additional batches, adding more oil to grease skillet as needed
  7. Serve with syrup, yogurt or even apple sauce.  they’re pretty yummy on it’s on.
Makes 12 pancakes
Recipe adapted from “The Gluten-Free Almond Flour Cookbook” by Elana Amsterdam

About Emashita

Hailing from New Hampshire, I have re-invented this blog to share my delicious (e is for Emilie and mashita means delicious in Korean) life with friends & family, and of course with new friends that stumble upon my site. I value simple ingredients & recipes, shorter the list the better!
This entry was posted in casein-free, dairy free, gluten free, grain free, recipes, refined sugar free and tagged , , . Bookmark the permalink.

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