Applesauce Pancakes

Yield: 10-12 mini pancakes

1/2 cup flour

1/2 tsp baking powder

1/2 tsp cinnamon

1 egg

1/2 cup unsweetened applesauce

1 tbsp maple syrup

1/4 tsp vanilla

1. In a mixing bowl, combine flour, baking powder, and cinnamon.

2. Add in the egg, applesauce, maple syrup, and vanilla. Mix until just combined.

3. Preheat a pan over medium-low heat. Once warm, drizzle the surface with oil or butter. Spoon out tablespoon amounts of batter and form small circles. Cook until bubbles appear and the sides are beginning to dry, about 3 to 4 minutes. Flip and cook for another 2 to 4 more minutes on the other side.

https://feedingtinybellies.com/cinnamon-apple-pancakes/

Buttermilk Pancakes

Yield: 8 pancakes

1 1/2 cup flour

3 tbsp sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cup buttermilk

3 tbsp unsalted butter, melted

2 eggs

1/2 tsp vanilla

1. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to combine.

2. In a separate bowl, combine buttermilk, melted butter, eggs, and vanilla. Whisk to combine.

3. Add wet ingredients to the dry ingredients. Stir gently until just combined, do not overmix. (If making batter the day before, rest in the fridge overnight. In the morning, stir, and let come to room temperature.)

4. Preheat a pan over medium heat. Once warm, drizzle the surface with oil or butter and add 1/2 cup into the pan. Cook until bubbles appear and the sides are beginning to dry, about 3 to 4 minutes. Flip and cook for another 2 to 4 more minutes on the other side.

(black recipe box)

Banana Pancakes

Yield: 6-8 pancakes

2 flax eggs

3 ripe bananas, mashed

1 tsp baking soda

1 tsp vanilla extract

2/3 cup coconut flour

1/4 cup coconut milk

coconut oil for cooking

1. In a small bowl, make 2 flax eggs. Let rest for a few minutes.

2. In a large bowl, mash bananas until no large chunks remain.

3. Add all ingredients to the bananas including flax eggs and mix well.

4. Heat a large non-stick pan over medium-low heat. Add a teaspoon of coconut oil to cover the bottom of the pan.

5. Add a generous spoonful of batter into the hot pan and flatten as much as possible. Cook until golden brown, about 2 minutes on each side. Keep the batter amount small so that it’s easier to flip these delicate pancakes. Repeat until the batter is finished.

6. Top with maple syrup, fruit, or coconut whip.

https://autoimmunewellness.com/banana-pancakes/

Zucchini Apple Pancakes

Yield: 8-10 small pancakes

2-3 tbsp almond butter (or sub any nut butter)

1 tbsp honey (or maple syrup)

3 eggs

1 small zucchini, grated

1 small apple, grated

3 sprigs of fresh thyme, chopped

1 cup almond flour

1/2 tsp baking powder

1/2 tsp salt

2 tbsp coconut oil

1. In a medium bowl, combine almond butter and honey.

2. Add eggs one at time, stirring to combine thoroughly with almond butter mixture.

3. Add zucchini, apple, and thyme. Stir to combine.

4. Add almond flour, baking powder, and salt. Stir to combine.

5. In a non-stick pan, heat coconut oil over medium heat. Drop 1/4 cup of batter into the pan and cook about 3 to 4 minutes per side.

https://hormonesbalance.com/recipes/almond-flour-zucchini-apple-pancakes/

Almond Flour Pancakes

Yield: 2-3 servings (6 pancakes)

2 eggs

1/3 cup coconut milk (or almond milk)

1 tsp vanilla extract

1 1/4 cup almond flour

1/4 tsp baking soda

pinch salt

olive oil, coconut oil, or butter, for greasing pan

optional: 1/2 cup blueberries, fresh or frozen

optional: 1/4 cup mini chocolate chips

1. In large bowl, mix eggs, coconut milk, and vanilla together until smooth and well combined.

2. Add in almond flour, baking soda, and salt. Stir until well combined. Add any optional ingredients, if using, and stir again.

3. Place a nonstick skillet over medium-low heat and lightly coat with olive oil, coconut oil, or butter.

4. Drop a 1/4-cup of batter onto pan. Cook until bubbles appear on top and the edges are well cooked. Flip cakes and cook until golden brown on underside, about 2 minutes.

5. Wipe skillet clean and repeat with more oil/butter and remaining batter.

https://www.ambitiouskitchen.com/5-ingredient-almond-flour-pancakes/

Almond Butter and Coconut Flour Pancakes

Yield: 6 pancakes

1/4 cup coconut flour

1/4 tsp baking soda

2 tbsp almond butter

2 eggs, slightly beaten

2 tsp honey or maple syrup

1/2 medium banana, mashed

1/4 cup almond milk

1. In large bowl, whisk together coconut flour and baking soda. Set aside.

2. In a medium bowl, mix together almond butter, eggs, honey, banana, and almond milk until smooth and well combined.
3. Add wet ingredients to flour mixture and mix together. Batter should be thick like a brownie batter.

4. In a large nonstick pan, heat a small amount of butter or coconut oil over medium-low heat (coconut flour is sensitive to burning so medium-low heat is best). Drop about 3 tablespoons of batter onto the pan. Cook until bubbles appear on top and the edges are well cooked, about 2 to 3 minutes.  Flip cakes and cook until golden brown on underside, about 2 minutes. 

https://www.ambitiouskitchen.com/fluffy-coconut-flour-pancakes-with-wild-blueberry-maple-syrup/

Cornmeal Pancakes

Yield: 4 pancakes

2/3 cup cornmeal

1/3 cup oat flour (or whole-wheat pastry flour)

1 tbsp coconut sugar (or maple syrup - will need to reduce amount of almond milk)

1 tbsp baking powder

pinch salt

1 scant cup unsweetened almond milk

2 tbsp coconut oil (or avocado or grapeseed oil)

1. In a large mixing bowl, add cornmeal, oat flour, coconut sugar, baking powder, and salt. Whisk to combine.

2. Measure out almond milk in a large liquid measuring cup, then add coconut oil. Whisk to combine.

3. Add wet ingredients a little at a time to the dry ingredients. Stir gently until just combined, do not overmix. You may not use all of the liquid. The batter should be semi-thick. Small lumps are ok. Let set for 10 minutes.

4. Preheat a pan over medium heat. Once warm, drizzle the surface with oil and add scant 1/4 cup measurements into the pan. Cook until bubbles appear and the sides are beginning to dry, about 3 to 4 minutes. Flip and cook for another 2 to 4 more minutes on the other side.

5. Serve with cranberry-orange compote and a drizzle of warm maple syrup.


https://minimalistbaker.com/fluffy-cornmeal-pancakes-7-ingredients/

Coconut Almond Quinoa Pancakes

Yield: 6 pancakes

1/2 tbsp + 2 tbsp coconut oil, divided, melted, plus extra for the pan
1/2 tsp cinnamon
1/2 cup quinoa
7/8 cup water
1 tbsp lemon juice
1 cup almond or coconut milk of your choice
1 1/2 cups almond flour
1/2 cup whole spelt flour (or gluten-free all-purpose flour)
2 tsp baking powder
1/2 tsp baking soda
2 tbsp coconut sugar
1/2 tsp salt
1 egg
2 tsp vanilla extract
optional: 2 bananas, sliced
optional: 2 tbsp cacao nibs or chocolate chips
optional: 1 cup blueberries

1. In a small pot, over medium heat, add 1/2 tablespoon of the coconut oil. Once warm, add the cinnamon and stir. Add the quinoa and stir around in the oil to lightly toast. Add the water and bring to a boil. Cover, reduce heat to low, and simmer for about 15 minutes until quinoa is cooked, but kind of crunchy. Let cool quinoa completely.

2. In a small bowl, add the lemon juice to the milk. Set aside to curdle for at least 5 minutes. 

3. In a medium bowl, combine the almond flour, spelt flour, baking powder, baking soda, coconut sugar, and salt. Stir to combine.
4. Add the curdled milk mixture, egg, vanilla, and remaining 2 tablespoons of coconut oil to the flour mixture. Gently fold it together with a spatula until just combined.
5. Add the cooled quinoa and fold it in until evenly mixed.

6. Heat a medium non-stick pan over medium heat. Brush with melted coconut oil. Drop 2 to 3 tablespoons of batter onto the pan and spread/flatten it out. If using, press banana slices onto the top of the cakes, and/or sprinkle with cacao nibs/chocolate chips/blueberries. Once bubbles start to form on top and the bottom is golden, flip them over. Continue to cook until bottom side is golden/dry.
7. Repeat with remaining batter, keeping cooked cakes warm.

8. Serve pancakes with maple syrup and yogurt dolloped on top.

http://thefirstmess.com/2013/03/20/vegan-coconut-almond-quinoa-breakfast-cakes-recipe/