The BF and I are experimenting with our diets a little bit (by diet, I mean what we eat on a daily basis not a diet). I’ll tell you more about it later, but we’re not eating gluten for a couple of weeks.
As temporary gluten-free eaters, we’ve been experimenting with new recipes. On Easter Sunday, I made gluten-free baked maple doughnuts that were so so good.
These pancakes, which are made without grains, are so delicious and easy to whip together.
I made mini pancakes so that I could have a big stack of yummy pancakes. For some reason it makes me feel like I get to eat more, which I like. This recipe made about nine mini pancakes. But you could make larger pancakes if you don’t need the visual of a big ol’ stack of pancakes.
The coconut butter really makes these extra special so don’t skip that part!
Place all ingredients (except a little bit of grated carrot for garnish) in a blender. Blend until well combined. Heat a pan to medium low heat. Spray with coconut oil spray. Pour batter onto hot pan, creating mini pancakes or a few larger pancakes. Cook until bubbles appear on top of pancakes, then flip.