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Fluffy Grain-Free Pancake

Grain-free, fluffy and hearty pancakes are a dream come true! Nut flour, coconut flour and grass fed gelatin offer good amounts of proteins, fats and fibre that will leave you feeling fuller longer, without the dreaded blood sugar drop usually felt from traditional white-flour pancakes. These can be frozen and warmed in the toaster for a quick breakfast, snack, or dessert. The lovely sweet vanilla taste makes these pancakes good enough to eat with a pad of grass-fed butter –  but I’ll leave the delectable toppings up to you!

Whole wheat oatmeal pancakes with boysenberry sauce topped with red raspberries and a mint sprig macro shot on a weathered barn wood table

Whole wheat oatmeal pancakes with boysenberry sauce topped with red raspberries and a mint sprig macro shot on a weathered barn wood table

 

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Fluffy Grain-Free Pancake
Fluffy grain free pancakes
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Course Breakfast, Kids
Cuisine Gluten free
Servings
panckaes
Ingredients
Optional Additions:
Diced apples with:
Course Breakfast, Kids
Cuisine Gluten free
Servings
panckaes
Ingredients
Optional Additions:
Diced apples with:
Fluffy grain free pancakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix together the dry ingredients in a big bowl. Whisk the rest of the wet ingredients and pour them into the dry. There may be lumps from the nut flour so whisk until smooth. Let the batter sit for 5 minutes and heat a cast iron pan over medium low heat. Place butter or other oil of choice in pan and coat the entire surface.
  2. The batter will look a bit more dense than traditional pancake batter, leaving the pancakes thick but fluffy. If you prefer a thinner pancake, simply add a couple tablespoons of water before reaching the desired consistency.
  3. Use a 1/3 cup and cook 2-3 at a time, until the tops form bubbles and the bottoms are golden brown. Repeat until the batter is all used up.
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