While Learning And Yearning is not a gluten-free blog, per se, I try to keep grains in my diet to a minimum. My friend Kara, from Journey Through Homeopathy developed this recipe for her family for gluten free pancakes and they are the best I’ve ever had! So much better than the paleo mix I’ve been using for years.
Easy Gluten-Free Grain-Free Pancakes
The amazing thing, besides how delicious these pancakes are, is that they are really easy. Dry ingredients in one bowl, wet in the other. Slowly combine. That’s it!
Kara uses cassava flour and almond flour as the main ingredients, and then adds leavening, salt, eggs, milk, and vanilla. So, in addition to being gluten-free, these pancakes are grain-free.
She has played around with multiple types of flour, and in different combinations. Kara says, “this just seemed to be the combination that did not make me think of the fact that I was eating gluten or grain-free pancakes. And I think the texture is just right – not too gummy, dense, or flat!”
 | Anthony's Organic Cassava Flour |
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Ingredients
- 1 1/2 cups organic cassava flour
- 3/4 cups organic almond flour
- 1 1/2 tablespoons baking powder
- 1/8 teaspoon sea salt
- 2 1/2 cups whole milk or milk of choice
- 3 eggs
- 3 tablespoons melted butter or avocado oil
- 1 teaspoon vanilla extract
Instructions
- Mix together dry ingredients.
- In separate bowl, whisk together wet ingredients.
- Make a well in the dry ingredients, and add half of the liquid ingredients. Whisk to combine.
- Slowly whisk in the remaining liquid ingredients. Do not over mix. Batter should be thick but pourable.
- Pour 1/4 cup at a time onto hot, buttered griddle. When bubbles begin to form and the edges set, flip each pancake. This usually takes a few minutes.
- If the pancakes brown too quickly, reduce the heat.
- Serve with butter and real maple syrup.
Notes
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Christina Tom says
Thanks for sharing a great gf recipe! I like that combo with almond flour to add more moisture and great taste! Right now I have a sensitivity to gluten (and many other foods) so I have to be gluten free (and other food free while I heal), but I should be able to eat Einkorn sourdough soon. The glycemic index of whole grain einkorn is similar to cassava, so it doesn’t have much difference in that area, but other than Cassava’s high resistant starch level and higher vitamin c and copper levels, whole grain Einkorn is actually more nutritious and has more fiber. Cassava is high in starch so it is high carb. Plus cassava flour is very expensive. Just wanted to put that out there so people can do there own research. I ABSOLUTELY do appreciate your blog and all that you do, so please don’t take this personally!
Susan Vinskofski says
I appreciate your insight! This is a great option for those who just can’t do grain. ?
XRdox says
Hello!
Good cheer to all on this beautiful day!!!!!
Good luck 🙂