Oh man! Feeling out of practice with this whole blog post writing thing. Since starting a ketosis protocol a week and a couple days ago, that has pretty much been my life. Planning, cooking, yoga, and a general turning inwards. Pretty awesome actually. I’ve also been making and shooting a fair amount of recipes, but the blog post writing (also known as the piece of this project that always takes up the largest chunk of time and energy), has not made the to do list cut. BUUUT! Fluffy grain free pancakes with fresh figs and whipped cream are just too damn good to keep from you guys any longer.
So here we go. It may be a brief post (with maybe a few too many pictures – bc who doesn’t love a generous stack of pancakes piled high with all the good things) but it’s going to be a good one.
I’ve always had a bit of a hard time with most paleo / grain free pancake recipes. They all seem to be too crumbly, too tough, flat, taste funny or just really don’t taste like pancakes AT ALL. Which if they don’t taste like pancakes, why even BOTHER.
So I made my own recipe up with all the characteristics that are ever so important to me in a short stack.
And since we’re friends I just know you’ll appreciate them, too.
These pancakes are:
- Completely grain free
- Pan crisped on the edges and tender in the middle
- Flavor ELEVATED with vanilla and cinnamon and lemon zest
- Ever so slightly sweet – but not so much that you can’t add a little syrup before digging in
It wasn’t an easy job, working our way through one batch of pancakes to the next, until I got them just right. But I tell you now that we’re on the other side, it was SO worth it.
Annoying, I know. Worth it? Abso-fricken-lutely.
If you want to keep it simple and just use almond flour or coconut flour there’s a bunch of recipes out there for that style of pancake, but these my friends, are next level, and therefore require just a few next level ingredients.
I swear on my pancake loving heart that you won’t ever regret making them 🙂
And BONUS! Then you have the ingredients for pancakes AND donuts! (meanwhile i’ll just be over here sounding like a horrible ketosis advocate 🙃 or the worst anti-carb sponsor evvvvver if that’s a thing)
Top them with whatever kind of “whipped cream” makes you and your body happy – classic made with heavy whipping cream, the ever amazing dairy free coconut whipped cream, or whatever other concoction works for you, add some sliced fresh figs and crushed walnuts and you’ll be digging your fork into a weekend-worthy stack of these golden gems in NO TIME.
Okay so maybe that wasn’t the most brief post ever, but thanks for hangin’ in there. Now go weekend and eat some pancakes! XO
Want more easy and healthy grain free treat recipes? Check out these favorites!
- grain free raspberry donuts with vanilla coconut glaze
- paleo cherry strawberry crisp
- mini salted mocha chunk chickpea flour cookies
Did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xoPrint
Fluffy grain free pancakes with fresh figs and whipped cream. So fluffy, tender and crisp in all the right places – a literal grain free pancake dream come true.
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
- 2 large eggs
- 1/2 cup almond milk + 2 tbsp
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1 tbsp melted ghee or coconut oil
- 1/4 cup plain whole fat yogurt (may substitute almond or coconut milk yogurt)
- 1 tsp lemon juice
- 1/4 tsp lemon zest
- ghee, coconut oil, or avocado oil for cooking
- whipped cream – dairy or coconut
- fresh figs
- chopped walnuts
- maple syrup
- or pretty much whatever you like to eat with your pancakes!
- Preheat the oven to it’s lowest possible temperature – around 200 is great if you can – this will allow you to keep pancakes warm in between batches.
- In a large bowl whisk together coconut flour, tapioca flour, baking soda, sea salt, and cinnamon until well combined.
- In a another bowl, whisk together eggs, yogurt, almond milk, maple syrup, melted ghee, vanilla extract, lemon juice and lemon zest.
- Whisk wet ingredients into the dry until smooth and allow to sit for 5 minutes before cooking.
- While batter is resting, heat skillet to just barely below medium heat. I found even a little higher than this setting and my pancakes would get too dark before they had a chance to cook through. You may have to play around with your stove top settings to get the temp just right.
- Add about 2 teaspoons of ghee or avocado oil to frying pan.
- Scoop pancakes using a 1/4 cup measuring cup, and spread to a circle about 3 inches in diameter.
- Cook about 1 1/2 – 2 minutes on the first side, flip VERY carefully, and cook another 1 – 1 1/2 on the second side. When they’re golden on both sides and look sort of dry throughout they’re ready.
- Replenish ghee in between batches as necessary.
- Place finished pancakes in warm oven until they’re all cooked.
- Top with whipped cream, figs and walnuts (or any other desired toppings) and DIG IN!
- I categorized these pancakes as “paleo friendly” because of the yogurt. I included it in the recipe because it adds an excellent rise to the pancakes and also a great flavor. I have successfully made them with almond milk yogurt – if you try another non-dairy yogurt I would love to hear how they turn out!
- Flip verrrry carefully. Even though they are a fairly sturdy pancake, they do need to be handled with care 🙂