Even if these pancakes do not have sugar in it they the coconut give them a nice sweet taste.

Any kind of leftover potaotes will work, normal potaoes, red-skinned, garlic, etc. But only WHITE potatoes are gluten free. I made this mash with White potaotes, heavy cream, ghee, garlic, thyme, rosemary, and créme fraîche.

There are some things gf that are just as good as regular. Pancakes and waffles are excellent when made gf. Use a baking mix flour with xanthan gum in the mix.Had to add a couple of things, sorry if it wasn't clear.

I am experimenting with more gluten free recipes lately. I tested this one out on my two kids and their two friends they had overnight. They loved them, success!

Following an intolerance to both gluten and dairy I've had to remaster some of my most loved recipes. I've been making these pancakes for as long as I can remember and always had people asking for more! Such a delicious and healthy alternative to pancakes!

You can substitute several different ingredients and still have great results.

So yummy! sweet version here can easily be converted to a middle eastern feel with some onions, scallions, and almonds!

I love pancakes but always feel guilty after I eat them because regular recipes aren't the healthiest! But by combining 4 foods that I normally eat for breakfast and are very healthy for you I found a delicious way to make guilt free pancakes! Hope you love them as much as I do! Happy cooking

Gluten-free scallion pancake is inspired by the Korean seafood pancake. It’s easy to make and only requires 4 ingredients.Scallion or green onion pancake is a Chinese savory often served as breakfast at food stalls in Taiwan. Unlike western pancake, scallion pancake or Chong Yo Bing in Mandarin is traditionally made of dough and folded several times with sliced green onion and oil then pan-fried. The highlight of this slightly salted pancake is its crispy edge with a chewy and flaky texture.For someone who has a gluten allergy like me, a regular version is not an option so I have decided to create something that has the closest taste and texture to my favorite food since I was a child. This recipe was inspired by the Korean seafood pancake, Haemul Pajeon. Since this pancake is made from grounded mung bean and not flour, achieving that chewy and flaky texture can be trickier. The key is to spread out the mung bean paste thinly and add as much sliced green onion as possible. In this recipe, I added a moderate amount of salt. If you prefer it saltier, please sprinkle some more before serving.Video Instruction: youtu.be/JflDzBeQa10

My Mum has always wanted to make healthier recipes so she came up with this!

I was never a huge fan of pancakes, but then I found this recipe. The whole wheat flour adds a little flavor, but more importantly, it just feels a lot better in your belly than more refined flours.