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

Recipe by MyRecipes

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Read the full recipe after the video.

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  •  Pour pancakes to desired diameter into warm skillet.

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

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

  • 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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