Gaia 4 Healthy, Gluten-Free Pancakes

Gluten-Free Pancakes

1.Strawberry Shortcake Pancakes


Pancakes adapted from Oh She Glows.


  • 1 cup + 1/4 cup whole wheat flour
  • 1/2 cup shredded, unsweetened coconut
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • Pinch of rock salt
  • 3/4 cup Coconut Milk
  • 1/2 tsp pure vanilla extract
  • 1 tbsp pure maple syrup
  • 3/4 cup warm water
  • Oil, for skillet
  • Strawberry Banana Soft Serve (3 strawberries + 1 frozen banana, processed in food processor)


– Preheat oven to 250F and grab a baking sheet. Whisk the dry ingredients (flour, coconut, baking soda, baking powder, spices, and salt) in a medium sized bowl. In a small bowl, whisk together the wet ingredients (coconut milk, warm water, vanilla, maple syrup) and then add to the dry ingredients. Whisk well until no clumps remain.

– Preheat the skillet over medium heat and add some oil on the pan. Pour 1/4 cup of batter, per pancake, onto the skillet and quickly smooth out a circle with the back of a spoon. Cook until small bubbles appear on the surface and the bottoms of pancakes are golden. Reduce heat if necessary (I cook them on heat # ‘3’). Transfer to baking sheet and place in the oven to keep warm.

– Meanwhile, slice about 20 strawberries. I also made Strawberry Banana soft serve by processing a frozen banana with a few strawberries to make the cream sauce. Once my pancakes were stacked, I scooped the strawberry banana soft serve on top. Drizzle with maple syrup and serve immediately. makes 8 small pancakes.

Spiced Up & Stacked Pumpkin Butter Pancakes For One


Adapted from my healthy Spelt Pancakes


  • 1/2 cup stone ground Kamut flour (or flour of choice)
  • 3/4 cup almond milk
  • 1 tbsp baking powder
  • 1/2 tsp vanilla bean paste or 1 tsp pure vanilla extract
  • 3/4 tsp cinnamon + dash of nutmeg + dash ginger
  • 1/2 tbsp sugar
  • Pinch sea salt
  • 1 tbsp coconut oil, melted

Homemade Pumpkin Butter:


  • Grease and preheat a skillet on the stovetop.
  • In a medium sized bowl, mix the dry ingredients (baking powder, flour, sugar, sea salt, spices).
  • In a small bowl mix the wet ingredients (vanilla, almond milk, coconut oil (melted).
  • Add wet to dry and whisk well.
  • Pour less than 1/4 cup per pancake and cook until bubble form.
  • Flip and cook until golden on the opposite side.
  • Layer with Homemade Pumpkin Butter and pecans and sprinkle with coconut.

Maple Peanut Butter, Banana & Jam Pancake Stack



  • 1/2 cup spelt flour
  • 1/2 tsp cinnamon
  • tiny pinch sea salt
  • 1 tsp baking powder (I use aluminum-free)
  • 1/2 c unsweetened almond milk (or milk of your choice)
  • Syrup + filling:
  • Pure maple syrup
  • Peanut butter
  • Jam
  • Coconut
  • Cacao nibs
  • Sliced banana
  • Blueberries
  • Raspberries


  • Mix all dry ingredients together the night before and place in container.
  • In the morning, heat a skillet on medium while mixing the batter.
  • Add the milk to dry ingredients and stir well.
  • Spray the skillet with non stick oil and spoon the batter onto the skillet on med-low temperature.
  • Flip pancakes when bubbles pop and cook other side.
  • Layer with sliced banana, peanut butter, jam, and other toppings as you wish!

Makes 4 baby pancakes.

Multi-grain Banana Pancakes



  • 1/2 cup whole grain spelt flour
  • 1/2 tsp cinnamon
  • pinch of sea salt
  • 1/4 tsp baking powder
  • 1 tbsp Amazing Grass Amazing Meal Chocolate protein powder (optional)
  • 3/4 tsp vanilla
  • 3/4 cup Almond Milk


  • Pre-heat skillet on medium heat and lightly coat with oil
  • Mix the dry ingredients together in a bowl and then add the wet ingredients and use a whisk to mix well.
  • Pour a small amount of the mixture onto the skillet and make tiny pancakes, no larger than about 3 inches in width.
  • Because the pancakes are tiny, you will be able to flip them very easy.

While the pancakes are cooking, slice a banana and set aside. Now combine the syrup ingredients in a small bowl.

Reduced-sugar pancake syrup:

  • 1 tbsp coconut oil, melted
  • 1 tbsp pure maple syrup

Now assemble the pancake sandwich by layering the pancakes with the slices of banana. Add desired toppings and syrup.

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