Instant Classic Pancakes

Dairy-free, Gluten-free, Low-FODMAP, Paleo, Vegetarian

Blood, sweat, and tears… OK, maybe not blood, but certainly the latter two. It has taken me years to perfect my pancake recipe because at the time I was switching from using normal wheat flour to an alternative flour, I was living in South Africa and didn’t have access to the plethora of knowledge surrounding alternative baking.

After many miserable failed attempts and floppy or crumbly pancakes, I finally did it! This recipe is my base pancake recipe which can be dressed up however you want: chocolate chips, raisins in the batter, cream cheese, blueberries, and more! Get creative.

Makes 8 small pancakes
Prep Time: 5 mins | Cook Time: 15 mins
Equipment: mixing bowls, skillet or large castiron pan, spatula

  1. Heat the skillet or castiron pan with 1 tbsp of coconut oil. Mix the dry ingredients together in a large bowl.
  • 1 tbsp coconut oil
  • 3/4 cup almond flour
  • 2 tbsp arrowroot powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  1. Whisk together the wet ingredients in a small bowl.
  • 2 eggs
  • 3 tbsp almond milk
  • 1/2 tsp vanilla extract
  1. Mix the wet mixture into the dry using a whisk or sturdy spatula. Spoon the batter by the tablespoon into a hot skillet and cook each side until browning. Add 1 tbsp of coconut oil to the skillet in between each batch of pancakes.
  • 1 tbsp coconut oil

Tips for Toppings:  While pancakes are normally enjoyed sweet, I also love them savory and topping with cream cheese or vegan cheese and walnuts!

Variations: You can add any other ingredients (honey, banana, blueberries, chocolate chips, raisins) to the batter before spooning it into the skillet. Or drop them into the pancakes as they cook before flipping them over.

Old Fashioned Pancakes-6


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