Gluten-Free, Dairy-Free, Soy-Free
This gluten-free, dairy-free version of my Nana's pancakes is delicious and quick to make! It is a healthier version of one of my favorite breakfast treats. I replace the refined sugar that is typically found in pancake recipes with paleo friendly maple syrup. Nutrient dense coconut flour adds fiber, protein, and minerals. Also, the addition of almond flour adds protein so these pancakes will have you feeling full and energetic throughout the morning!
Why I Love This Recipe
Growing up, I always looked forward to my Nana's pancake breakfast. In the early years of transitioning to gluten-free, I thought we would be stuck in the eggs and bacon breakfast loop. Don't get me wrong, I LOVE bacon! However, I personally prefer a sweet breakfast at least a few times a week. So, I was pumped when I discovered how to successfully create a sweet, fluffy, allergy friendly copy of this beloved treat! Also, the addition of almond and coconut flours adds protein, fiber, and minerals. So, I feel good serving them to my kiddos!
Cooking Tips
- Be sure to sift the coconut flour as it can become clumpy when mixed with liquids if not sifted.
- Gluten-free flours take a little more time to soak up and fully incorporate the liquids. Allowing the batter to rest for at least 10 minutes ensures each pancakes rises to it's full potential. If you're in a rush and need to cook immediately, no worries. The first batch might turn out a little flat, but they'll still taste amazing.
- Want to turn these pancakes paleo?
- Remove the baking powder. Increase baking soda to 1.5 teaspoon and increase lemon juice to 1.5 tbsp. The acidity in the lemon reacts with the baking soda to create rise and fluffiness.
- All almond milks are gluten-free and dairy-free, many are also soy-free. However, it seems only the make your own almond milk bases are paleo. I have not personally tried this, but there are several different brands to choose from if you search for 'almond milk bases'.
- Or you can replace almond milk with light coconut milk. The batter will be a little thicker.
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📖 Recipe
Nana's Pancakes {Gluten Free, Dairy Free, Paleo Option}
Ingredients
- preferred cooking oil spray
- ¼ cup melted ghee see melting instruction below
- 1 cup almond milk*
- 1 tablespoon lemon juice
- 1 cup almond flour
- ½ cup tapioca flour
- ¼ cup cassava flour
- 2 tablespoon coconut flour sifted
- 1 teaspoon baking soda
- 1.5 teaspoon baking powder
- 2 pinches sea salt
- 2 eggs** lightly beaten, room temp
- 2 tablespoon maple syrup
- 1 teaspoon pure vanilla
Instructions
- In a small bowl, combine almond milk and lemon juice. Stir and set aside for 10 minutes while combining the rest of your ingredients. This will make the "buttermilk" for the batter.
- Warm ghee in microwave safe dish at very low heat level (I usually use power level 3) for 15 second intervals, stirring in between until just melted.
- In a medium mixing bowl add dry ingredients: almond flour, tapioca flour, cassava flour, coconut flour, baking powder, baking soda, sea salt and whisk to combine.
- In a separate large mixing bowl first add 2 eggs (in case you need to remove egg shell), then maple syrup and vanilla. Whisk to combine.
- Add dry ingredients to the egg, syrup, and vanilla mixture. Whisk to combine. Add "buttermilk" and whisk to combine. Then, drizzle in ghee while whisking to prevent clumping. Set mixture aside to thicken while skillet warms.
- Spray 12 inch non-stick pan with cooking oil. I use avocado oil spray. Heat pan on Medium heat.
- Once pan is heated place 2 tablespoon scoops of batter per pancake. My 12 inch skillet usually holds four pancakes. Cook undisturbed until top surface becomes very bubbly (~2-3 minutes). Flip and cook undisturbed and additional 1-2 minutes.
- Remove to plate, adjust heat to MED-LOW*** and continue until all batter is used. Serve with your favorite dairy free butter and maple syrup, honey, or jelly!
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