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
