We have been (mostly) grain-free since November of 2012 (with a short deviation from the plan over Christmas, which we just won’t talk about…)
With 3 kiddos and a hubby that does manual labor, I need hearty meals that are filling and cost effective. We’ve dabbled with the Paleo diet, and we’ve considered the GAPS diet, but neither were quite right for this season of our lives. We still eat and drink dairy, but we are grain-free and refined-sugar free (using mostly honey and maple syrup, with the occasional coconut sugar for baking).
I’ll be working on a post soon about the hows and whys of a grain free diet, as well as our experience thus far. It has made a HUGE difference in the health of our family, and at this point, we have no plans to go back!
This is one of our FAVORITE breakfast meals – mostly because it doesn’t taste grain free!!! There’s something to be said for fluffy pancakes on a lazy Saturday morning (or any morning, really!) and this fits the bill! You can thank my mama for the original recipe (hi mom!) but I did tweak it just a fuzz and add in a few things!
Fluffy grain Free Pancakes (with dairy-free options)
- 1 c. almond flour
- 3/4 c. ground flax seed
- 1 Tb. + 1 tsp. arrowroot powder
- 1 tsp. baking powder
- 3 Tb. coconut sugar (or 2 Tb. honey/to taste)
- 1 tsp. salt
- 6 eggs
- 1 c. milk (or coconut milk for DF)
- 2 Tb. vanilla
- 7 Tb. melted butter (or melted coconut oil for DF)
- 1/2-3/4 c. sunflower seeds, chopped nuts, dried fruit, frozen fruit, etc.
Combine the dry ingredients and mix well. In a separate bowl beat the eggs with the milk and vanilla until combined. Add the egg mixture to the dry ingredients and stir to incorporate. Add in melted oil and mix thoroughly. Once your ingredients are completely combined, add in your nuts, fruit, etc. (Batter should resemble traditional pancake batter in consistency.)
Using a 1/3 measuring cup, dip out your batter and pour it onto a pre-heated, well oiled griddle. Fry on medium/medium-high heat, but be careful, these brown quickly, but will puff up, so you need to make sure that the insides cook completely. Start with medium heat, realizing that these take a little longer to cook than traditional grain-based pancakes because of the density of the almond flour and the large quantity of oil. Brown the pancakes on one side, and as the edges start to dry, gently flip your pancake and cook thoroughly on the other side. As with any pancakes, flipping them and timing their cooking is a developed art-form. There is no rhyme or reason to how fast a pancake fries, but I’ve come to find with these, that it’s better to be patient and cook on a lower heat, so that they don’t become too brown and dry.
Makes approximately 10/12 – 5-6″ pancakes.
Once cooked through, serve with copious amounts of maple syrup!!!