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
Ingredients:
- 2 cups almond flour — where to find
- 2 cups cassava flour — where to find
- 1/2 tsp baking soda
- 4 cups coconut cream — where to find
- 2 Tbsp sunbutter — where to find
- 3 Tbsp raw honey — where to find
- 1 cup water (more if you need the batter more liquid)
- 1 tsp vanilla
Directions:
- 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, sunbutter, 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 Tbsp at a time
- Once bubble on top, flip to cook other side
- Serve with grass-fed butter, homemade whipped cream, or real maple syrup
- Makes about 25-30 pancakes
- Store Dairy Free, Egg Free, Grain Free Pancakes 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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