I woke up this morning and was craving a big breakfast. The problem, however, is that big breakfasts generally don’t sit well with me.  I always feel full, bloated, and super tired no matter how many cups of coffee I have.  It’s those dang carbs! They taste oh, so good but they feel oh, so bad! I’ve been Gluten Free for a few weeks now, and the other day I had some gluten for dinner and my body was in shock after. As good as it tasted going down, I swore I would never have gluten again!

These pancakes are made with gluten free flour and coconut flour, and they tasted IN-credible! They are fluffy, light, and full of flavor. I added the juice of a whole lemon and coconut extract to give these babies an extra kick.  These are the perfect pancake for spring, and give you a little break from the ordinary buttermilk.  I also used coconut sugar instead of refined sugar, and coconut milk as well.  Natural sugar and non-dairy milk also help in allowing  your food nourish you instead of feeling full, tired, and unsatisfied.

And to change the pace for the syrup, I made mixed berry syrup and served it warm.  The berries were the perfect addition to the lemon flavor, and I think next time I may get real crazy and add some powered sugar!  Livin’ on the edge over here.

I hope you enjoy these pancakes and please let me know if you feel a difference in your energy and digestive track! 🙂

Gluten Free Coconut Lemon Pancakes

Yield: about 9, 6-inch pancakes

Prep Time: 5 minutes

Cook Time: 5 mines

This blog post was inspired by Amazing Paleo’s Coconut-Lemon Paleo Pancakes

Ingredients:

1 cup all-purpose gluten free flour (I used Trader Joe’s)
1/2 cup coconut flour (I used Bob’s Red Mill Coconut Flour)
1 tablespoon baking powder
1 tablespoon coconut sugar
2 tablespoons plus one teaspoons coconut oil, divided
2 eggs
1 1/2 cups coconut milk
juice from one medium sized lemon
1/2-1 teaspoon coconut extract

For the syrup:
1 cup 100% pure maple syrup
1/3 cup frozen mixed berries

Directions:

Mix together all dry ingredients in a medium bowl. Measure out two tablespoons coconut oil and then heat in microwave until melted. Add coconut oil, eegs, milk, lemon juice, and coconut extract to the dry ingredients. Mix until completely combined. Place large skillet on stove top, add the two teaspoons coconut oil, and set to medium heat. Once coconut oil has melted, turn the pan around to make sure that the entire bottom is coated. Now, using a 1/3 measuring cup, measure two to three pancakes into pan and cook until you see bubbles on the top of the pancake and edges begin to golden. Flip and cook until it is cooked through. Cook as many as you’d like, serve and enjoy!

I also like to heat my oven to 350 and put the pancakes I’ve cooked into a serving dish with a lid into the oven while the others cook. That way, my first batch doesn’t get cold and we can all eat at the same time.

While pancakes are cooking, place maple syrup and frozen berries in sauce pan on stove. Turn to medium high heat and allow berries to melt, smashing them into the syrup occasionally to spread the flavor. Once syrup begins to boil, turn to the lowest setting. Serve warm.