Grain-free, Refined Sugar-free Pancakes

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I was craving pancakes the other day. My kiddos were begging for them and if I had to eat another egg I was going to throw something. So, I did something I’ve never really done before… I made up my own grain-free recipe. I’m so not one of those test-a-recipe-multiple-times-to-perfect-it types. I cringe at the money I dump in the garbage when they don’t work out. But this time I wanted pancakes bad enough. And I was tired of pancakes I have to coddle like a newborn baby to flip over. I wanted something like a real pancake, that could take a normal flip from a spatula without turning into some sort of Picasso-inspired mess on my counter.

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There are two things you should know about these pancakes. 1. They’re delicious! Not overly sweet as I skipped the honey in the recipe, but I topped mine with nut butter and a drizzle of honey and they were perfection. 2. They flip more like a normal pancake than any other I’ve tried! Whoop whoop! I have plans to try these pancakes with almond flour as well, but for now these are my favorite grain-free pancakes.

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This recipe made eight 5” pancakes at approximately 55 calories each. However, nutritional info will vary depending on specific ingredients.


1 Tbsp Arrowroot Flour

1 Tbsp Tapioca Flour

2 Tbsp Coconut Flour

1 Tbsp Baking Powder

2 Large Eggs

¼ Cup Unsweetened Applesauce

1 tsp Vanilla Extract

1 Tbsp Butter (I’m sure you could sub coconut oil)

½ Cup Milk (could sub almond milk)

½ Tbsp Honey (optional, I did not use it, but drizzled some on top)


  1. Heat non-stick griddle to med heat, 275-300°
  2. Combine dry ingredients (all 3 flours and baking powder) and set aside.
  3. Combine wet ingredients (eggs, applesauce, vanilla, butter, milk, and honey if you use it) and then add dry ingredients until well combined. If needed, add more milk.
  4. Pour onto griddle in 5-6” diameter circles and cook for several minutes (3-5). These pancakes do not bubble like normal pancakes, but they lose their shine when they’re ready to be flipped (see picture below).
  5. Flip over and cook for 2-3 more minutes. Be somewhat careful when flipping, but they hold together fairly well.
  6. Top with your choice of toppings and enjoy! If you have any left over, they freeze well and reheat in the toaster wonderfully!2017-05-27 18.34.18

One thought on “Grain-free, Refined Sugar-free Pancakes

    MFM: Week 46, Day 4 « My Journey said:
    June 1, 2017 at 5:57 pm

    […] Today I’m going to point you to some grain-free, refined sugar-free pancakes I made that were unbelievable!! I don’t make up recipes, because I hate to think of the money I […]


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