Pancakes! I’ve never met a person who didn’t like them, and I’m one of the ones that loves them. I’m here to tell you pancakes don’t have to be the unhealthy sugary breakfast that they’re made out to be. A few simple ingredient swaps and these Fluffy Grain-Free Pancakes were born—I’m certain they’ll become a new family favorite.
These pancakes remind me of childhood. My Dad used to always make one giant delicious skillet pancake with peaches that we called Peach Pizza (though it had nothing to do with pizza) and it was just the best. These flavors take me back to those happy mornings! I love how food can do that.
Now, the key magic ingredient behind these delicious Fluffy Grain-Free Pancakes is cassava flour, which makes an excellent replacement for white, refined flours. Cassava, also called yuca, is a root vegetable found in South America and Southeast Asia. When ground into a flour, it’s an amazing gluten-free option that works really well in a variety of recipes. It’s also a way to do some Paleo baking without having to use nut flours, for those who are sensitive to those.
It’s important to note, that this is different from tapioca flour. Tapioca flour is the starch extracted from cassava root, while cassava flour is made from the whole root. As an added bonus to its delightful, fluffy texture when baked, cassava is rich in vitamin c and manganese. I will point out it’s higher in carbs than other grain-free flours, but the eggs and coconut milk in this recipe help to balance that effect on your blood sugar, both of which also add to the fluffiness and melt-in-your-mouthiness that these pancakes have.
Here in Colorado peach season is in full swing and I am loving it. Obviously, you can use any fruit with these Fluffy Grain-Free Pancakes, but I always enjoy taking advantage of local and seasonal produce when I can. If you opt for peaches like I did, know that you’re getting some powerful antioxidants and cancer-fighting properties with each sweet and juicy bite.
Cinnamon pairs perfectly with peaches (I actually like it with most fruits!) and adds an additional anti-inflammatory boost and comforting, warm taste.
On to the recipe! It’s so easy, you’re going to love me a whole lot after you make these. And did I mention you can make these Fluffy Grain-Free Pancakes in one bowl? Hooray for less dishes!
In a large bowl, mix together your eggs (preferably free-range ones), light coconut milk, and vanilla extract. When it comes to coconut milk, light just means it has more water added to it, and in this case, it makes it much easier to mix with the rest of your ingredients. Then, simply add in the cassava flour, sea salt, and baking powder, and sift in the coconut flour. Mix everything together really well and get a large pan ready by melting coconut oil over medium heat.
Use a ¼ cup to scoop batter onto the pan, and then add your peaches or other fruit on top. I was able to make three small ones at a time on my 12” pan. Cook for about 3 minutes, or until the underside is golden brown, and then flip and cook another 3-4 minutes. Add more oil if needed, and repeat with all your pancake batter.
Then you’re ready to mow down! I’m a big fan of topping these with walnuts or pecans and lots of cinnamon and you can add maple syrup, almond butter, or coconut cream too. Hope you enjoy these Fluffy Grain-Free Pancakes as much as I do! Leave me a comment below and let me know what you think.
I’ll leave you today with this pic of my sweet dogs, Brela and Ryder, longing to go outside while Mom finished her foodie photo shoot <3
These Easy Fluffy Grain-Free Pancakes are such a comforting way to start the day. They come together quickly in just one bowl and you’ll never guess they’re completely grain- and dairy-free. These can also be made nut-free!
- 2-3 teaspoons coconut oil, divided
- 4 eggs
- 1 cup light coconut milk
- 2 teaspoons vanilla extract
- 2/3 cup cassava flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 2 tablespoons coconut flour
- 2 cups fruit
- 1/4 cup walnuts or pecans, chopped (optional)
- Melt 1 teaspoon coconut oil in a large non-stick pan over medium heat.
- In a large bowl, whisk together eggs, coconut milk, and vanilla extract until well combined.
- Add cassava flour, sea salt, and baking powder and mix well.
- Sift in the coconut flour and mix again, making sure there are no lumps.
- Drop 1/4 cup batter per pancakes onto the heated pan. Add a few pieces of fruit on top of the batter, if desired. Allow to cook 3-4 minutes until underside is golden brown and they start to fluff up, then flip and cook another 2-3 minutes.
- Repeat with remaining pancake batter, using a little coconut oil as needed for each batch.
- Serve with fresh fruit, chopped nuts, and maple syrup, almond butter, honey, or coconut cream.
Nutritional analysis is for recipe using 2 peaches, 1/4 cup walnuts, and no maple syrup, split amongst 3 servings.
- Serving Size: 3 pancakes
- Calories: 488
- Sugar: 9g (0g added)
- Fat: 22g
- Carbohydrates: 61g
- Protein: 13g