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A few weeks ago I turned to an elimination diet–eliminating grains–for my son’s diet. In order to go grain-free, I started to look into alternatives to our favourite staples and that includes my son’s favourite breakfast meal, pancakes. If you Google “no grains pancakes”, “Paleo pancakes”, or “gluten-free pancakes”, you will find thousands of recipes; yup, thousands. I tried about half of those. Either the consistency was off, they had no flavour, or they were a gooey mess and would fall apart and flipping them was nearly impossible.

After many attempts, tweaking this here and that there, and LOTS of wasted food, I finally found the perfect grain-free pancakes. They are yummy, they fluff up and flipping them is not a problem at all. In all honesty, these taste even better than regular pancakes and I don’t think we will go back to grain pancakes.

The Perfect Grain-Free Pancakes

Grain-Free Pancakes Instructions

  1. In a large bowl combine all ingredients (except the coconut oil) and with a handheld mixer (a food processor of stand mixer will work, too) and combined until smooth. The consistency is thicker than typical pancake batter.
  2. On a large skillet or griddle heat coconut oil over low-medium heat. You only need enough to cover bottom of skillet.
  3. Pour batter onto skillet to form pancakes about 4 inches in diameter, they expand and fluff up during cooking.
  4. Cook until golden brown, about 3-5 minutes then flip to other side until an even color is reached.
  5. Enjoy!
  6. They take longer than regular pancakes to cook so be patient. Serves about 6 (2 per person). Keep the heat at low-medium, this is important! Or you will end up with a overcooked bottom and undercook top and it will fall apart when flipped.
  7. Add pure maple syrup and maybe fresh berries and enjoy!

Grain free pancakes recipe

The Lost Book of Herbal Remedies

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