My life can finally feel full again. Just kidding (sort of). Thanks to my friend Heather, I finally got my hands on a GOOD grain-free pancake recipe. I’ve tried so many different recipes claiming to be amazing and all I would end up with were flaky, crumbling or burnt “pancakes.” No good. I’m not super good at photographing recipes (because I try to make things as quickly as possible and then eat it all within 2 minutes) so all I have is the photo above. So let’s get to the point. Here’s the recipe:

Grain-Free Pancakes!
Recipe type: Breakfast
The best grain-free pancakes ever!
  • 1 cup almond flour
  • ½ cup tapioca flour (otherwise known as tapioca starch)
  • ½ tsp baking soda
  • ¼ tsp salt
  • 3 large eggs, separated
  • 3 tbsp coconut milk
  • 1 tbsp water
  • 1 tsp white vinegar
  • 1 tbsp melted coconut oil
  • 1 tbsp pure maple syrup or honey
  • 1 tsp pure vanilla
  1. Beat egg whites until stiff (after failing a few times before, I've since learned that you CANNOT get any egg yolk in the whites. Also make sure your bowl or mixer is very clean. I put it on the highest/fastest setting for a few minutes until they are stiff.
  2. In a bowl combine dry ingredients. In another bowl combine wet ingredients.
  3. Add wet ingredients into dry ingredients while slowly mixing. If it's too dry, I'll add a bit of water.
  4. Fold egg whites in. I essentially just take a large portion and flip/fold into the bowl until it's all mixed.
  5. Heat a pan on medium and grease with coconut oil.
  6. Place ¼ cup of batter and then I'll slightly spread to make pancakes that are about 3-4 inches wide.
  7. This recipe makes me 6 pancakes so definitely double it if you're feeding more people!

Also, I smother them with peanut butter and top with maple syrup. Side of bacon. My day is made.

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