Hands-on Time
20 Mins
Total Time
20 Mins
Yield
2 servings

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

How to Make It

Step 1

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

Step 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.

Step 3

 Pour pancakes to desired diameter into warm skillet.

Step 4

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

Step 5

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

Step 6

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

Chef'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 

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