The perfect fluffy Pancakes (Grain/gluten Free, Nut Free)
These pancakes are fluffy, light, and easy to make. Using only one flour–cassava and coconut flour, which behaves similarly to wheat flour. Plus, they whip up in only one bowl!They are the perfect way to start your weekend mornings!
They are lightly sweetened with maple syrup, and go great with any toppings– berries, syrup, jam, yogurt– the options are endless here!
These pancakes freeze and reheat really well: I typically reheat them in my toaster oven on bake setting and it works great. Enjoy!
Jump to RecipeTips for Best Pancake Results
- Use a serving scoop to gauge the size of each pancake
- cook your pancakes low and slow, so they don’t burn on the outside
- If you don’t like a sweetener-omit and add an additional 1/4 C milk to accommodate moisture.
- If you want to a add chocolate chips or berries, feel free to experiment!
Classic Buttermilk Pancakes (Grain Free, Nut Free)
Grain and Nut free, using one type of flour! It couldn't be easier to make this staple breakfast!
Ingredients
- 1/4 C tapioca starch
- 1/4 C coconut flour
- 1 C cassava flour
- 2 tsp baking powder
- 2 large eggs
- 1 1/2 C Flax , soy, or coconut milk
- 1/3 C refined melted coconut oil
- 1/4 C maple syrup (Optional for sweetnesss)
- 1 tbsp apple cider vinegar
Instructions
- Preheat and oil a large skillet or large frying pan on medium low heat
- Make the buttermilk— add the ACV to the coconut milk and set aside.Whisk wet ingredients in a large bowl. Add in dry ingredients & Mix all together.
- Scoop a serving spoon of batter on to the pan and use bottom of the spoon to spread slightly
- Cook for 3-5 min on each side. Cooking low and slow is always best with paleo flours, to avoid burning on the outside.
- Enjoy with your favorite toppings!
- Store leftovers in fridge or freezer, then reheat!
Tried this recipe?Let us know how it was!
