Grain Free Pancakes

Adapted from Danielle Walker

SERVES: 30 small pancakes



  1. Incorporate the wet ingredients, beating the eggs until they are well beaten and slightly foamy.
  2. Combine the dry ingredients in a separate bowl.
  3. Incorporate the dry ingredients into the wet. Whisk well until combined.
  4. Oil the pan and pour about a 1/3 cup of batter per pancake.
  5. Flip the pancake over, and cook for another minute until the pancake has fluffed up an feels firm.
  6. Eat immediately or store for the next morning.


4 thoughts on “Grain Free Pancakes

  1. Question: I see this says to eat immediately or store for the next day. Is it possible to make a large batch to freeze so that it can be a quick breakfast on a morning where you got to get up and get the kiddos out the door pronto? Are they freezable?


    1. Absolutely! We make in a large batch and use all week in the mornings as well. Add cinnamon and pumpkin spice with a bit of stevia to taste and take the flavor in a new direction. They are great!


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