Easy Grain-Free Pancakes (GF, Paleo, DF)

Gluten-Free, Grain-Free, Paleo Pancakes Recipe

Gluten-Free, Grain-Free, Nut-Free, Dairy-Free

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Pancakes, flapjacks, hotcakes...whatever you call them, there's one thing most everyone agrees on: a big fancy breakfast ain't nothin' without a big stack of these babies. This gluten and grain-free pancake recipe is a simple and accessible option for satisfying your breakfast dreams. Now, who's ready for breakfast?!

Ingredients  

• 1 ½ cups of Otto’s Naturals – Cassava flour (un-sifted, Approximately 200-210 grams)
• 2 ¼ teaspoon baking powder
• 1 teaspoon salt
• Up to 1- ¾ cups whole milk or yogurt (or 1 cup coconut milk buttermilk* plus ¼ cup water for Paleo**)
• 2 eggs
• 2 tablespoons olive oil or avocado oil
• 1-2 tablespoons maple syrup

*Coconut Milk Buttermilk – Put 1 tablespoon vinegar or lemon juice in a 1 cup measuring cup and fill the rest of the way with coconut milk.  Let sit 5 minutes before using

**This amount might vary slightly based on egg size and coconut milk brand

Instructions   

1. Mix dry ingredients together and incorporate wet ones. Let sit for at least 5 minutes. Batter will be ever so slightly thicker than traditional pancake batter, but still pourable.
2. Cook on medium heat till tops start to bubble and firm up a bit. I usually make ours on an electric griddle set around 325-350 degrees Fahrenheit.

Note: Since stove top temps vary, check to make sure the underside is done before flipping. It will take a little longer to cook than a traditional pancake would. Don't let your pan smoke or the outside will overcook before the inside is finished.

Enjoy!

Recipe Notes

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time:  30 Minutes

Makes: 6-10 pancakes