The Breakfast Series: Gluten-free Cinnamon Pancakes


(Serves 2 to 4)

1 cup gluten-free pancake mix* 1 tsp Mekhala Organic Cinnamon (Ground)

1 large free-range egg

1 cup milk

Mekhala Organic Virgin Coconut Oil Fresh fruit Honey or maple syrup


1. Whisk milk and egg in a large bowl.

2. Sift gluten-free pancake mix and Mekhala Organic Cinnamon (Ground) into the bowl in 2 batches and whisk to combine. Let batter rest for 5 minutes.

3. Add Mekhala Organic Virgin Coconut Oil to pan on low to medium-low heat and spread well with a silicone frying slice.

4. Spoon 2 tablespoons of batter onto the pan and cook covered until bubbles form. (About 1 to 2 minutes.)

5. When the batter is almost cooked, flip pancakes and cook uncovered for about another minute.

6. Serve with fresh fruit and honey or maple syrup.

*Gluten-free Pancake Mix

Sift ingredients into a dry, airtight container and whisk thoroughly.

  • 1 cup Brown Rice Flour

  • 3/4 cup White Rice Flour

  • 1 cup Gluten-free Oat Flour

  • 1 cup Buckwheat Flour (raw, not roasted)

  • 3/4 tsp Xanthan Gum

  • 1 tsp Mekhala Himalayan Pink Salt

  • 1 Tbsp Baking Powder

  • 1/2 Tbsp Baking Soda

Adapted from this recipe by Minimalist Baker.

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