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, eggs, 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.
- 3/4 cup almond milk
- 2 eggs (or egg replacement for vegan option)
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
- 2 tablespoons creamy almond butter 1/2 cup packed almond flour
- 1/2 cup packed cassava flour
- 1/2 cup crushed dried strawberries 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- avocado oil, coconut oil, or ghee for cooking
- fresh strawberries
- maple syrup
- butter or ghee (omit for df + vegan option)
- almond butter
- Preheat oven to 200 degrees to keep pancakes warm while you work your way through cooking the full batch.
- In a large bowl whisk together all of the wet ingredients – almond milk, eggs, vanilla, maple syrup, and creamy almond butter until thoroughly combined.
- Add dry ingredients – almond flour, cassava flour, crushed dried strawberries, sea salt, and baking soda and whisk together until smooth and no lumps remain. Set batter aside for about 5 minutes to set up and thicken slightly.
- Heat a skillet over medium heat. Once nice and hot add about 1 tablespoon oil of choice – coconut, ghee, or avocado oil all work well. Wait at least 30 seconds after adding the oil so that it’s shimmering and hot.
- Add pancake batter using a 1/3 measuring cup. They are ready to flip with the the bubbles pop on the surface and the edges are dry and golden brown.
- Carefully flip and cook on the other side for 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.
- Serve topped with fresh strawberries, maple syrup, butter or ghee, and a healthy drizzle of almond butter.
- 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!
- Category: breakfast
- Method: stove top
- Cuisine: healthy
Keywords: gluten free, paleo, pancakes, grain free, cassava flour, almond flour, eggs, strawberries