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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix all dry ingredients in a large bowl and whisk thoroughly. Reserve baking soda if making batter ahead.
Combine all wet ingredients in a separate bowl.
Pour wet ingredients into dry ingredients and mix until well combined. The batter should be thick but pourable.
Let the batter rest for 10-15 minutes to allow flours to absorb liquid. Adjust consistency by adding liquid 2 tablespoons at a time if needed.
If desired, gently fold berries or chocolate chips into the batter.
Preheat a non-stick frying pan or griddle over medium-low heat. Test with a few drops of water; they should sizzle gently.
Lightly grease the pan and pour about ¼ cup batter per pancake. Cover with a lid to trap steam.
Cook for 3-4 minutes on the first side until edges look dry and bubbles form on the surface. Flip carefully and cook uncovered for 2-3 minutes on the second side.
Ensure pancakes feel firm in the center when done.
Reduce starting liquid to 2 cups total and increase oil to 3-4 tablespoons. Increase baking soda to 2½ teaspoons.
Preheat waffle iron thoroughly and grease generously before each waffle.
Use ⅓ to ½ cup batter per waffle and cook for 5-7 minutes. Place waffles on an oven rack at 200°F for 3-5 minutes to crisp exterior.
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If batter thickens between batches, keep a small bowl of coconut milk nearby for quick adjustments.
For crispier edges, brush the pan with a thin layer of coconut oil and let it get hot before adding batter.
Let waffles cool on a wire rack instead of stacking to maintain crispness.
First waffle often sticks; the iron seasons as you go.
Can I make the batter ahead of time?
Yes, but reserve the baking soda to add just before cooking.
How do I adjust the batter consistency?
Add liquid 2 tablespoons at a time if too thick or arrowroot starch if too thin.
What should I do if pancakes are raw in the center?
Lower the heat and cook longer with the lid on, or make smaller pancakes.
Can I substitute flours?
Yes, almond flour can replace one of the flours if nuts are tolerated, or use a gluten-free flour blend if grain-free isn't required.
How do I store and reheat pancakes or waffles?
Store in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in a toaster oven or skillet over low heat.
