These grain-free pancakes are light and fluffy and have a delicious vanilla flavor.
Our family has been gluten-free for many years, but in June we eliminated most grains from our diet. While following a gluten-free diet has made me feel much better, I noticed that when I ate too many foods made with rice flour I would feel bloated and have digestive issues. For years, my answer was to limit how much rice flour I consumed, but when I realized my kids had similar issues, I decided to create some grain-free staples and see if we felt better. I am so pleased with how we feel eating grain-free foods, that we have eliminated most grains from our diet.
Convincing kids to make changes to their diet can be hard, but I have learned that flavor is king and texture is queen. This grain-free pancake recipe, with its vanilla flavor, passed the flavor test. The pancakes are light and fluffy, so they also passed the texture test. My husband insists the trick to these light and fluffy pancakes is to add the baking powder last. He is the chief pancake flipper at our house, so I listen to his tips.
This pancake recipe also passed the freezer recipe challenge which is important to exhausted parents! It makes a large batch, so you can make the pancakes on the weekend for breakfast and then freeze the leftovers for breakfasts throughout the week. One frozen pancake can be reheated in the microwave for 30 seconds and voila your child has a homemade breakfast on a busy morning.
I hesitate to call this a paleo pancakes recipe because I use vanilla extract and baking powder in it. However, if you use baking powder that does not contain cornstarch or aluminum and use a vanilla extract made with potato vodka, it is compliant with the spirit of the paleo diet, if not the law. The best price for Pamela’s Baking Powder which doesn’t contain cornstarch or aluminum is at Thrive Market. You can use this link to save 25% off your first order. If you are following a lectin-free diet, you should be able to enjoy these pancakes.
Grain-Free Pancakes Recipe
Makes 24 pancakes
Ingredients:
- 1 cup almond flour
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 8 large eggs
- 1/4 cup almond milk
- 2 tablespoons honey
- 2 tablespoons vanilla extract
- 1 tablespoon baking powder without cornstarch
Directions:
Add the almond flour, tapioca flour, and coconut flour to a large bowl. Stir to combine the flours.
Add the eggs, almond milk, honey, and vanilla to a small bowl. Beat until the egg mixture is light yellow.
Pour the wet ingredients into the flour mixture. Stir until the batter is smooth and there are no lumps in the batter. Add the baking powder to the batter and stir until it is fully incorporated.
Heat an electric skillet, griddle, or frying pan on medium-high heat. Coat the pan with coconut oil.
Pour or ladle the batter onto the pan, making your pancakes about 4 inches in diameter.
Cook until the tops are covered with bubbles and the edges look cooked:
Then flip and cook the other side until they are golden brown and the pancakes are cooked through.
Storing and Reheating
How to freeze the grain-free pancakes:
Allow the pancakes to cool completely. If you don’t these will release steam inside the container and that will cause ice crystals to form on the pancakes.
Label the freezer bag or container with the recipe name and date.
Place the pancakes in an airtight container or sealable freezer bag.
Squeeze out the excess air. Then place flat on a shelf in the freezer.
The pancakes can be stored in the freezer for up to 3 months.
How to reheat frozen grain-free pancakes:
Reheat a frozen pancake by placing it on a microwave-safe dish.
Microwave on high for 30 seconds or until heated through.
Printable Recipe for Grain-Free Pancakes
Grain-Free Pancakes Recipe
Ingredients
- 1 cup almond flour
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 8 large eggs
- 1/4 cup almond milk
- 2 tablespoons honey
- 2 tablespoons vanilla extract
- 1 tablespoon baking powder
Instructions
Directions:
- Add the almond flour, tapioca flour, and coconut flour to a large bowl. Stir to combine the flours.
- Add the eggs, almond milk, honey, and vanilla to a small bowl. Beat until the egg mixture is light yellow.
- Pour the wet ingredients into the flour mixture. Stir until the batter is smooth and there are no lumps in the batter. Add the baking powder to the batter and stir until it is fully incorporated.
- Heat an electric skillet, griddle, or frying pan on medium-high heat. Coat the pan with butter, coconut oil, or ghee.
- Pour or ladle the batter onto the pan, making your pancakes about 4 inches in diameter. Cook until the tops are covered with bubbles and the edges look cooked; flip and cook the other side until they are golden brown and the pancakes are cooked through.
Notes
Nutrition
Leave a Reply