ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cricket Pancakes

Perfect Cricket Pancakes
Hands-on time 20 mins
Total time 20 mins

2 servings

Made with a blend of cricket flour, coconut flour, and buckwheat flour, these pancakes are completely gluten-free and packed with protein.


  • dry ingredients
  • 1 teaspoon baking powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 tablespoons coconut sugar
  • 1/4 cup cricket flour
  • 1/3 cup coconut flour
  • 1/3 cup buckwheat flour
  • wet ingredients
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup water
  • 3/4 cup milk
  • 1 tablespoon butter
  • toppings
  • 1/2 cup chopped or diced strawberries
  • 1 teaspoon powdered sugar
  • 1/4 cup raw maple syrup

How to Make It

  1. In a large bowl, combine dry ingredients – whisk together wet ingredients

  2. Heat griddle pan or large skillet over medium heat. *Tip: If you don't have a big griddle pan, heat two large skillets at the same time to move your pancake assembly line into high gear.

  3.  Pour pancakes to desired diameter into warm skillet.

  4.  Flip pancakes when you see the first bubble and slight central puffyness *you will see fewer bubbles than regular pancakes

  5. Pancakes are fully cooked when both sides are a deep golden brown.

  6. Garnish pancakes with strawberries, powdered sugar, and maple syrup. 

Cook's Notes

For Dairy Free or more Paleo Version:
  • substitute coconut oil for butter to grease skillet
  • substitute 1 cup non-dairy milk (preferably almond or coconut milk) for 3/4 cup milk and 1/4 cup water