The Best Grain-Free Pancakes



I’m not sure if this is how it is for everyone but I’m absolutely starving when I wake
up. During the week, I silence my grumbling stomach with eggs, either hardboiled
or fried. On the weekend though, I mix things up because by the time Saturday rolls
around, I can’t look at another egg.

Pancakes are my weakness. Since I’ve adapted a healthier approach to my diet
though, I’ve had a hard time finding a recipe that doesn’t make them as dense as a
brick. Enter cassava flour, which is ground up yucca root. It can be swapped in for
whole-wheat flour with pretty outstanding results.

These Grain Free Pancakes taste exactly like buttermilk pancakes – they are light,
fluffy and melt in your mouth. I can promise you that nobody will know that they are
gluten, dairy and nut free. Due to the fact that I used avocado oil, you don’t get an
overwhelming taste of coconut either. They’re basically perfection if I do say so

To keep things on the lighter side, you can serve these Grain-Free Pancakes with
fresh berries and turkey bacon on the side. I hope you give this recipe a try! Enjoy.
These Grain-Free Pancakes are dairy, nut, and gluten free but you wouldn’t even
know it! They are fluffy, light, buttery and don’t weight you down.


Grain-Free Pancakes




Yield 2 servings

Spice up your morning with these grain, and dairy free pancakes! 


  • 1/2 cup cassava flour 
  • 1/4 cup almond flour 
  • 1 tablespoon coconut sugar 
  • 1 teaspoon baking powder
  • 1/2 cup almond milk 
  • 1 tablespoon apple cider vinegar 
  • 1/4 cup avocado oil 


  1. In a large bowl, whisk together the dry ingredients. 
  2. In a measuring cup, add 1/2 cup almond milk and apple cider vinegar. Let sit for 10 minutes to faux buttermilk. Add in avocado oil. 
  3. Gently fold the wet into the dry. 
  4. Heat a skillet over low heat for five minutes. Add 1 tablespoon of oil to the skillet. Turn heat up to medium low and using a measuring cup, ladle 1/3 cup worth of batter into the skillet. 
  5. Flip pancakes after bubbles rise to the surface, about 2 - 4 minutes. Cook until the other side is slightly browned. Continue with the rest of the batter. Serve. 






Leave a Reply

Your email address will not be published. Required fields are marked *