One of the first things I fell in love with when I first came to the United States is breakfast. Americans know how to do breakfast! Let’s not forget about brunch…wowzer, the French could learn a few things about brunch!
Don’t get me wrong, French croissants are beyond awesome and when I go home, you will find me at the bakery first thing in the morning for a batch of those flaky fresh baked goods every single day.
Yet, I still love the variety of choices of American breakfasts. One of my favorite morning goodies is pancakes served with a dollop of pure maple syrup.
These fluffy grain free pancakes are…well..fluffy and so yummy, you won’t miss the grain or the wheat.
When I make them for myself, I make them sugar free and with dairy. They can however easily be made dairy free as well. They do not contain any nut flour.
Notes and Tips
Flours: I use cassava flour (also called yuca flour). Cassava flour, like tapioca flour, is made from the tapioca root. This is where their similarities end. Tapioca is the starch from the tapioca root. On the other hand, yuca flour is a complete food made from the whole root.
If you do not want to use cassava flour (or you do not have any), you can substitute some arrowroot flour. Tapioca flour should also work although I have not tried it.
I also use some coconut flour. The brand I used in these pancakes is Nutiva. Not all coconut flour behave the same way. You may need to adjust the amount of milk used if your batter is too thick. Coconut flour absorbs a lot of liquid although the exact amount seems to vary from batch to batch and from coconut flour to coconut flour.
Milk: any milk can be used. I most often use raw cow’s milk or unsweetened cashew milk.
Sweetener: I use Pure Monk Fruit from Joseph’s Bakery. Also known as lo han guo, monk fruit is a natural low glycemic (and almost calorie free) sweetener which has been used for hundreds of years in the East. Unlike stevia, it has no after taste. It can be pricey. You are welcome to use raw sugar, stevia or another sweetener of your choices. You can also use monk fruit in a
liquid form. I have some on hand for my drinks(hot ot cold).
UPDATE: Vitacost no longer sells the liquid monk fruit concentrate. You can still purchase it through Amazon but it is pricier.
Oil: I use either coconut oil or MCT oil. According to Dr. Axe: “MCTs are medium-chain triglycerides, a form of saturated fatty acid that has numerous health benefits, ranging from improved cognitive function to better weight management. Coconut oil is one great source of MCTs — roughly 62–65 percent of the fatty acids in coconut oil are MCTs — but recently more concentrated “MCT oils” have also been growing in popularity.” You can read more about MCT oil in this article.
Kitchen Supplies: I use a Smartstick to make these pancakes. A blender or hand mixer will also work as well. I also use a ceramic coated griddle.
Added Protein: I use a scoop of collagen for added protein. You may omit this step.
Fruits: I love to use blueberries or slices strawberries in my pancakes.
Yield: this recipe makes three 4 to 5-inch pancakes.
Fluffy Grain Free Pancakes
Pre-heat your griddle or pan.
Pour three pancakes onto your griddle (or as many as will fit into your pan).
At this point, you can add some fruits (or be decadent and add chocolate chips).
Flip over in one swift motion when the top of your pancakes loses its glossiness.
Cook on the other side before flipping your pancake onto a plate.
Serve with your topping of choice.
Yields: 3 fluffy grain free pancakes