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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

4 Fluffy Pancake Recipes for EVERY DIET! Gluten Free,  Nut Free, Grain Free, AIP, Paleo and Vegan!

4 Fluffy Pancake Recipes for EVERY DIET! Gluten Free, Nut Free, Grain Free, AIP, Paleo and Vegan!

 Pancakes, flapjacks, griddle cakes, hotcakes… No matter what you call them or how you “flip” it pancakes are a classic breakfast recipe beloved by pretty much everyone.  If you miss having these pillowy circles of joy on your Sunday morning breakfast plate due to certain dietary restrictions, miss them no more!  I have come up with 4 different base recipes that will please every palate and work for pretty much any dietary restriction, allergy or combination of the two!

 

FLUFFY Coconut Flour Pancakes:

Yield 8 4” Pancakes

 

Pour 5 large eggs, ¾ cup dairy or non-dairy milk (176 g), ¼ cup melted coconut oil or butter (56g)into a blender and process on high until fluffy. Add in ½ packed cup coconut flour(84 g), ½ packed cup of potato or sweet potato starch (88 g), ½ cup coconut palm sugar or granulated maple sugar(80 g), ⅛ tsp sea salt and  2 tsp lemon juice and process until smooth. Add 1 tbsp baking powder and process one last time.  Lightly oil a nonstick skillet. Pour the batter in and gently tap the pan so the batter spreads. Place a lid on top (it makes them fluffier) and cook for roughly 2 minutes on medium/low heat. Flip and cook roughly one minute on the second side keeping them covered the entire time.  Re-oil the pan with each new batch and be cautious not to turn the heat up too high as the bottoms will burn before the inside has enough time to cook which will prevent you from getting a good clean flip!  Serve immediately or freeze for another day.

 

Egg Free: no

Nut Free: yes

Dairy Free:  yes if non dairy milk and coconut oil are used

Low Carb:  no

Sugar Free:  no

Aip Friendly:  no

 

 

Almond Flour Pancakes:

Yield 8 4” Pancakes

To a blender add 6 large eggs and turn on high for one minute. Add 2 packed cups blanched almond flour(288 g), ¼ cup melted coconut oil or butter(48g), ¼ cup + 2 tbsp coconut palm sugar (60g), 1 tbsp + 1 tsp vanilla extract and ½ tsp sea salt and process another minute until smooth.  Lightly oil a nonstick skillet. Pour the batter in and gently tap the pan so the batter spreads. Place a lid on top (it makes them fluffier) and cook for roughly 2 minutes on medium/low heat. Flip and cook roughly one minute on the second side keeping them covered the entire time.  Re-oil the pan with each new batch and be cautious not to turn the heat up too high as the bottoms will burn before the inside has enough time to cook which will prevent you from getting a good clean flip!  Serve immediately or freeze for another day.

 

Egg Free: no

Nut Free: no

Dairy Free:  yes if coconut oil is used

Low Carb:  no

Sugar Free:  no

Aip Friendly:  no

 

 

Fluffy & Crispy VEGAN Rice Flour Pancakes:

Yield 8 4” Pancakes

 

In a large mixing bowl combine 1 ¾ cup + 2 tbsp (237 g) superfine rice flour, ¾ cup (132g) potato or sweet potato starch, 3 tbsp coconut palm sugar, 1 tbsp baking powder, ½ tsp sea salt, 1 cup + 2 tbsp (248g) dairy or non-dairy milk,  ¼ cup + 2 tbsp (91 g) unsweetened applesauce and ¼ cup + 2 tbsp (72 g) melted coconut oil or butter and whisk until well incorporated.   Lightly oil a nonstick skillet. Pour the batter in and gently tap the pan so the batter spreads. Place a lid on top (it makes them fluffier) and cook for roughly 2 minutes on medium/low heat. Flip and cook roughly one minute on the second side keeping them covered the entire time.  Re-oil the pan with each new batch and be cautious not to turn the heat up too high as the bottoms will burn before the inside has enough time to cook which will prevent you from getting a good clean flip!  Serve immediately or freeze for another day.

 

Egg Free: yes

Nut Free: yes

Dairy Free:  yes if coconut oil and non-dairy milk are used

Low Carb:  no

Sugar Free:  no

Aip Friendly:  no

 

 

Egg Free- AIP Pancakes:

Yield 8 4” Pancakes

 

In a large mixing bowl combine 2 ½ cups (300g) sifted tiger nut flour, 1 cup (132 g) arrowroot flour, 1 tbspbaking powder, ¼ tsp sea salt, 1 cup (220 g) water or non-dairy/nut free milk, ⅓ cup + 2 ½ tbsp (121 g) melted coconut oil or ghee, ¼ cup (56 g)pure maple syrupand 2 ½ tbsp lemon juice and whisk until well incorporated.   Lightly oil a nonstick skillet. Pour the batter in and gently tap the pan so the batter spreads. Place a lid on top (it makes them fluffier) and cook for roughly 2 minutes on medium/low heat. Flip and cook roughly one minute on the second side keeping them covered the entire time. Re-oil the pan with each new batch and be cautious not to turn the heat up too high as the bottoms will burn before the inside has enough time to cook which will prevent you from getting a good clean flip!  Serve immediately or freeze for another day.

 

Egg Free: yes

Nut Free: yes

Dairy Free:  yes

Low Carb:  yes

Sugar Free:  no

Aip Friendly:  yes

   

 

 

 

Paleo Dip 4 Flavors. Taco Dip, Cheeseburger, Caramelized Onion Spinach Artichoke Dip &amp; Mango Jalapeno Guac!

Paleo Dip 4 Flavors. Taco Dip, Cheeseburger, Caramelized Onion Spinach Artichoke Dip & Mango Jalapeno Guac!

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