These grain-free pancakes are so fluffy and delicious; no one will ever know that they are low-carb! Depending on how you make them, they can also be sugar-free, dairy-free, keto, and paleo-friendly.
Fluffy, Grain-Free Pancakes
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Some would argue that it is the most important meal of the day and others prefer to fast and skip it altogether. I currently fall somewhere in the middle. In fact, I could eat “breakfast foods” at any time of the day. There’s something about breakfast for dinner that is comforting and makes me think of home.
Growing up, my mom would make me eggs almost every day before school. They were my favorite thing to eat for breakfast. But Sunday mornings were extra special. Mom would make bacon and sausage to go with our eggs and the entire family sat down to eat breakfast together. We were all crowded around the island, sitting on our bar stools, passing around the bacon. My brother and I always arguing over who got to eat the last piece.
Now, I am a savory girl through and through and love bacon and eggs. However, there is something about a stack of warm, fluffy pancakes with melted butter and warm syrup that makes my mouth water. We didn’t have pancakes often but once in a while, my mom would surprise us with a stack of fluffy pancakes for breakfast or dinner.
Healthy, Allergy-Free Breakfast
Fast forward to today, I wanted to share my love of special breakfasts or dinners with my girls. However, they have food allergies and intolerances. We also avoid and limit certain foods for health reasons. Traditional pancakes are a ‘no go’ for us so I had to get creative.
I discovered this grain-free pancake mix a couple of years ago and the girls and I enjoy it. It isn’t free of the top-8 allergens but it does fit our allergy needs. The mix is a little expensive and doesn’t have the traditional pancake taste but it is still delicious. In order to try and save money, I set out to find a pancake recipe that fit all of our dietary needs and tasted like the real thing.
These pancakes are the fluffiest grain-free pancakes that I’ve ever had. You won’t even know that they are sugar-free and low-carb. They are keto and paleo-friendly as well.
A few notes
Extra pancakes should be cooled and stored in an air-tight container. They will keep for a couple of days in the refrigerator.
Whenever I make these, I double or triple the recipe so that I can freeze the extra. It’s a quick, easy, and mess-free breakfast. If you are going to do this, you will want to flash freeze them first, otherwise, they will all stick together and you’ll be stuck trying to pry frozen pancakes apart. Simply spread out the pancakes on a plate or baking sheet and freeze them for about an hour. Once they are semi-frozen, place them into a sealed bag. For easier cleanup, line the plate or baking sheet with silicone baking sheets or parchment paper.
These pancakes can be made paleo and dairy-free by using a dairy-free butter and dairy-free milk. If your family is not dairy-free, you can use dairy and will get the same results.
You can also use various sweeteners depending on your personal preference and needs. Our family limits sugars so I normally don’t add any sweetener to the batter. Once in a while, I will add a small amount of honey. You could also use regular sugar, coconut sugar, or a Keto-friendly sweetener like Swerve. I have not tried using maple syrup but I think you should be okay using it as long as it had a thicker consistency. If you use syrup as your sweetener be sure to let me know how they turned out for you.
In our house, we eat these pancakes plain and they are delicious as is. But they can be topped any way that you like. Toppings can be added right into the batter or sprinkled on top after the pancakes are done. We usually add blueberries and some Ceylon cinnamon to the batter but you can add whatever your heart desires. Berries, chocolate chips, (these are a great dairy-free option and these are a tasty keto-friendly option), nuts, pumpkin pie spice, pieces of bacon or sausage, honey, syrup, butter, Nutella, nut/seed butter, whipped topping, coconut cream, sprinkles, seriously the possibilities are endless, have fun and get creative!
For Independence Day this year, we made our pancakes festive by topping the pancakes with coconut cream and red and blueberries.
How fun would a pancake bar be?! You could make the pancakes ahead of time and keep them warm and fill serving bowls with all of the fixings for guests to choose from. It’s a neat brunch idea for a baby or bridal shower, birthday party, or Christmas morning. I’m sure that would be a tradition that everyone would like to gather around for. We are making these pancakes to celebrate our first day of homeschool. They are perfect for making family traditions even sweeter.
I hope that you enjoy these grain-free pancakes as much as my girls and I do. They are delicious to eat, messy to make (with toddlers) but oh so memorable. And that’s what it’s all about, making those memories with the ones you love most.
Love & Blessings,
- ⅔ cup blanched almond flour
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1 tsp Ceylon cinnamon optional, can use regular cinnamon
- 2 tbsp salted butter
- 3 large eggs
- ¼ cup milk of choice
- 1-2 tbsp sweetener of choice optional
- 1 tsp pure vanilla extract
- ¾ cup toppings of choice optional
- In a large mixing bowl, combine your blanched almond flour, coconut flour, cinnamon, and baking powder.
- Add melted butter, eggs, vanilla, milk, and sweetener to the bowl. Using a whisk, stir until all ingredients are mixed together.
- If using, add toppings such as berries, chocolate chips, or nuts.
- Heat a lightly oiled frying pan or griddle on medium heat. When hot, pour or scoop 1/4 cup portions of batter onto the pan. Cook each side until slightly golden brown. Repeat until all of the batter is used up.
- Enjoy while still hot with toppings of your choice!
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