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fluffy grain free pancakes with fresh figs and whipped cream {gluten free + paleo friendly}


  • Author: Nyssa Tanner
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 7-8 pancakes

Description

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.


Ingredients

for pancakes 

  • 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

for toppings

  • whipped cream – dairy or coconut
  • fresh figs
  • chopped walnuts
  • maple syrup
  • or pretty much whatever you like to eat with your pancakes!

Instructions

  1. 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.
  2. In a large bowl whisk together coconut flour, tapioca flour, baking soda, sea salt, and cinnamon until well combined. 
  3. In a another bowl, whisk together eggs, yogurt, almond milk, maple syrup, melted ghee, vanilla extract, lemon juice and lemon zest. 
  4. Whisk wet ingredients into the dry until smooth and allow to sit for 5 minutes before cooking.
  5. 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. 
  6. Add about 2 teaspoons of ghee or avocado oil to frying pan.
  7. Scoop pancakes using a 1/4 cup measuring cup, and spread to a circle about 3 inches in diameter. 
  8. 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.
  9. Replenish ghee in between batches as necessary. 
  10. Place finished pancakes in warm oven until they’re all cooked.
  11. Top with whipped cream, figs and walnuts (or any other desired toppings) and DIG IN!

Notes

  • 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 🙂