Dairy-Free, Egg-Free, Grain-Free Pancakes

These dairy-free, egg-free, grain-free pancakes are loaded with healthy fat and flavor -- and you can supercharge the nutrition with a few additions!

Pancakes are a wonderful way to pack in nutrition, believe it or not. Do not settle for the box mixes that are just full of different forms of starch and carbs. These dairy-free, egg-free, grain-free pancakes are loaded with healthy fat and flavor — and you can supercharge the nutrition with a few additions!

Dairy-Free, Egg-Free, Grain-Free Pancakes
Yield: Makes 25-30 pancakes

Dairy-Free, Egg-Free, Grain-Free Pancakes

These dairy-free, egg-free, grain-free pancakes are loaded with healthy fat and flavor -- and you can supercharge the nutrition with a few additions!

Ingredients

  • 2 cups almond flour
  • 2 cups cassava flour
  • 1/2 tsp baking soda
  • 4 cups coconut cream
  • 2 Tbsp sunbutter
  • 3 Tbsp raw honey
  • 1 cup water (more if you need the batter more liquid)
  • 1 tsp vanilla

Instructions

  • Preheat an electric griddle to 400°F.
  • Combine dry ingredients in a large mixing bowl and whisk to combine.
  • In another mixing bowl, whisk coconut cream until smooth. Add in honey, sun butter, honey, and vanilla.
  • Pour wet ingredients into dry ingredients and stir to combine.
  • Add water until you have a nice pancake batter consistency. I find it is a little different every time, sometimes I need more, sometimes less.

  • I like to add in nutritional boosters like protein powder and collagen sometimes -- its all about maximizing nutrition! You will need to add more water if you add these in too.
  • Pour batter onto the hot griddle, 3 tablespoons at a time.

  • Once bubble on top, flip to cook other side.

  • Serve with grass-fed butter, homemade whipped cream, or real maple syrup
  • Store in an airtight container in the fridge, lasts up to one week
  • I allow them to cool completely before putting them in a container or they can get soggy.

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