Gluten Free Pancakes

Photo by Mathilde Langevin on


  • 2 3/4 cup flour (I use buckwheat, coconut flour, almond flour, cassava)
  • 1 tsp baking soda
  • 1/2 cup yogurt
  • 1 cup milk (I use raw cow)
  • 6 eggs
  • pinch vanilla
  • 1 tsp salt
  • 1/4 cup coconut oil


Mix wet ingredients first, then add the dry ones. Stir until well combined. Spoon out 1/3 cup batter on a well oiled, heated cast iron pan. Brown each side lightly. Top with organic pastured butter, dark maple syrup, fresh fruit, preserves, or date syrup and enjoy!

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