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These Gluten-Free Pancakes Will Change Breakfast Forever

Maria Marlowe

Pancakes don't usually make it onto the "healthy breakfast" list, but after a week full of green smoothies and açaí bowls, it's nice to bite into a fluffy stack.

This recipe creates light, pillowy pancakes that hit the spot without completely derailing your healthy eating habits. They get their sweetness from fresh fruit and a drizzle of maple syrup. And they're best served with a dollop of coconut cream, which provides healthy fats (and make this breakfast infinitely more satisfying).

The Best Gluten-Free Pancake Recipe

Makes 6 pancakes, serves 3

Prep Time: 7 minutes


2 ripe bananas

1/2 cup hemp milk (or other plant-based milk)

1 1/2 cups Bob's Red Mill Gluten-Free Pancake Mix

1 tablespoon coconut oil

For the coconut whipped cream (optional):

3 tablespoons creamy thick coconut milk (from can; refrigerate overnight)

2 teaspoons maple syrup

1 teaspoons vanilla extract


  1. In a large bowl, mash both bananas thoroughly with a fork. Add hemp milk and pancake flour. Stir well.
  2. Heat a skillet over medium heat and add enough coconut oil to coat the bottom. When hot, spoon pancake batter into rounds, and cook until golden on both sides, about 2 to 3 minutes per side. Stack on a plate.
  3. To make the coconut whipped cream: In a bowl with a fork, mix together the thick white part of the coconut milk (reserve the liquid for another use, like a smoothie), maple syrup, and vanilla extract. Spoon this on top of the pancakes and top it off with seasonal berries or fruit.