Grain Free Strawberry Almond Butter Pancakes + Healthy Cravings Cookbook Launch {gluten free + paleo}

Grain free strawberry almond butter pancakes + Health Cravings E-Cookbook announcement! There’s no way I could pick a favorite recipe, but these pancakes are high on the list of our most loved recipes from the book, and I’m so excited to share them with you! Made with nourishing whole food ingredients like almond flour, cassava flour, dehydrated strawberries, and almond butter. Top them with some extra strawberries, a drizzle of almond butter, and maple syrup for a TRULY delicious Sunday stack! Paleo, grain free, gluten free, and dairy free.

Is there anything that goes better with a slow Sunday morning than the perfect stack of grain free strawberry almond butter pancakes!? It’s definitely one of our favorite ways to spend a lazy Sunday.

These grain free pancakes are one of the breakfast recipes featured in my NEW Healthy Cravings E-Cookbook + I’m sooo incredibly excited to be sharing it with you all!

I designed the dishes in Healthy Cravings to be the everyday type. All of them can be made in less that 45 minutes, many even in less than 20 if you’ve prepped a little in advance, which makes them friendly for almost any day of the week.

The collection of recipes I put together in this issue of Healthy Cravings is meant to be enjoyed during Spring into Summer, but I imagine many of them may find their way into your year round meal rotation. Click here for a sneak peek at what’s in the book + to buy your copy today!

In light of honoring and sharing space with the current BLM movement, and as a part of my commitment to anti-racism work, for the rest of the month of June I will be donating 20% of sales of the cookbook to The Loveland Foundation – a charity organization that is committed to showing up for communities of color in unique and powerful ways, with a particular focus on Black women and girls 💕

These grain free strawberry almond butter pancakes are one of my favorite recipes of the bunch! I’m beyond excited to share the recipe with you and give you a glimpse of the type of recipes you’ll find in Healthy Cravings 🤗 & so grateful that you’re here as a part of the NK community.

And now… Let’s make pancakes!!!

Why you’ll love these grain free strawberry almond butter pancakes

These grain free strawberry pancakes are:

• Easy to make
• Super fluffy!
• Strawberry studded
• Grain free
• DELICIOUS!

I’m pretty picky about my grain free / paleo pancakes. The texture has to be just right – sturdy enough to hold up under a drizzle of maple syrup, yet tender + fluffy with just a hint of sweetness.

The blend of almond flour and cassava flour is just the right combination of grain free flours to get that perfect texture! If you’ve never tried cassava flour before you won’t regret purchasing a bag. It can be used for everything from baked goods to grain free tortillas! It’s incredibly versatile + IMO a must-have paleo flour for your pantry.

Recipe ingredients

• Almond milk or another dairy free milk of choice – This is up to you, and whatever type of non dairy milk you have on hand will work. Almond milk, oat milk (not paleo), hemp milk, or coconut milk would all work!
• Eggs (or an egg replacement for a vegan option)
• Vanilla extract –
• Maple syrup – This recipe calls for just 1 tablespoon added to the pancake batter for a hint of sweetness. Of course you may want a little more to drizzle on the finished product!
• Creamy almond butter – Raw or roasted almond butter would work equally well. For the best texture make sure you choose creamy almond butter over crunchy.
• Almond flour – A favorite paleo friendly and gluten free baking flour, almond flour adds a slightly nutty flavor and to the fluffy texture of these pancakes!
• Cassava flour – My favorite brands are Let’s Do Organic, Thrive Market, and Otto’s Cassava Flour.
• Freeze dried strawberries – I chose to use freeze dried strawberries in this recipe because I often find that fresh strawberries release to much liquid in the batter once cooked and throw off the texture. Both Trader Joe’s and Thrive Market are a good source of freeze dried strawberries, but if you can’t find them just skip this ingredient and top your pancakes with some fresh berries!
• Sea salt
• Baking soda
• Avocado oil, coconut oil, or ghee for cooking

How to make these grain free strawberry almond butter pancakes

These grain free pancakes come together using only 1 bowl in about 30 minutes! A lovely strawberry studded twist on a classic breakfast stack.

Step-by-step instructions

Step 1: Warm the oven

One of my favorite tricks for making pancakes is to warm the oven just to about 200 degrees before you start cooking them so you can keep them warm while you work your way through cooking the whole batch!

Step 2: Whisk together the wet ingredients

In a large bowl whisk together all of the wet ingredients – almond milk, eggs, vanilla, maple syrup, and creamy almond butter until thoroughly combined.

Step 3: Add dry ingredients

Add dry ingredients to the bowl with the wet ingredients – almond flour, cassava flour, crushed dried strawberries, sea salt, and baking soda. Whisk everything together until smooth and no lumps of flour remain. Set the batter aside for about 5 minutes to set up and thicken slightly.

Step 4: Cook the pancakes!

Heat a large skillet over medium heat. Once nice and hot add about 1 tablespoon oil of choice – avocado oil, coconut oil, or ghee all work well. Wait at least 30 seconds after adding the oil so it’s shimmering and hot. Add pancake batter using a 1/3 measuring cup. They are ready to flip when the bubbles pop on the surface and the edges are dry and golden brown.

Carefully flip and cook on the other side for another minute or two – until golden brown on both sides. Move to a heat safe dish and slip into the oven to keep warm while you continue to cook the pancakes until the batter is gone.

Step 5: Serve!

Serve the pancakes topped with fresh strawberries, maple syrup, butter or ghee, and a generous drizzle of almond butter.

A few notes on the recipe

• While you could try using fresh strawberries in place of freeze dried, I probably wouldn’t recommend it. They can release too much liquid in the batter and throw off the texture. If you don’t have any dried strawberries, you can skip that ingredient and just top with fresh berries!
• Make sure to warm your oven to about 200 degrees before you start cooking to keep the whole batch of pancakes warm while you cook your way through all of the batter.
• Make sure the oil gets nice and hot before pouring the batter into the skillet. This helps ensure you achieve that lovely golden brown color!

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