When I was a little girl, I used to LOOOVVEEE Christmas morning not because of all of the gifts, I mean, don’t get me wrong I loved that too, but because we would get to have pancakes! We always made my Dad’s pancake recipe aka. “Padre’s Pancakes” and my brother and I would load our plates with multiple pancakes and douse them in good ole fashioned maple syrup. They were the go to breakfast in our household on holidays and birthdays.
Despite their oh-so-deliciousness, they were loaded with refined, full-gluten flour, butter and milk, and when I started minimizing dairy and gluten I modified his original recipe to be gluten and dairy free by using oat, brown rice or sprouted wheat flour, non-dairy milk and coconut oil. They were equally delicious, but after reading The Plant Paradox, my new challenge was to master a gluten, grain and dairy-free pancake recipe. I was a woman, with a spatula, on a mission.
After many failed attempts and gooey pancakes…I’m proud to say that I’ve mastered a grain, gluten, refined-sugar and dairy-free pancake recipe! I even had C follow the recipe (my true test if a recipe is good) and they came out perfect. It is the new breakfast staple in our house. In honor of St. Patrick’s Day, I created a special matcha version to kick of your Saturday brunch. I will note, this recipe is not vegan due to the eggs, however it can be made vegan by swapping the eggs for flax eggs or another egg substitute. I hope you enjoy these as much as I do!
- fluffy, not squishy!
- not too dry or too moist
- semi-sweet (sweeter if using bananas or syrup)
- Christmas morning or weekend brunch
- healthy fats
- low glycemic
- gluten, dairy and grain-free
- Whole30 approved
Paleo Matcha Pancakes
- 1 1/4 cup Otto’s Cassava flour
- 1/4 cup almond flour
- 3 tbsp coconut sugar
- 1 tbsp matcha (I use Mizuba’s culinary matcha)
- 1 large tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 scoop collagen peptides (optional)
- 2 eggs, preferably room temp, whisked
- 1 large tsp vanilla extract
- 3 tbsp coconut oil or ghee
- 1-2 cups nut milk
- Preheat griddle to 350 F.
- Combine all dry ingredients in a large mixing bowl.
- In a smaller mixing bowl, combine two eggs and vanilla extract and whisk vigorously. Add melted coconut oil and continue whisking until well combined.
- Add wet ingredients to dry ingredients and fold gently. Add 1 cup nut milk and continue to mix and fold. Be careful not to over mix! You do not want gooey pancakes.
- Continue to add milk until you reach your desired consistency. I prefer my batter to be thick, slightly runny, but not too pourable – like a thick smoothie. I’ve usually needed 1 1/2 cups to 1 3/4 cups of nut milk.
- Spread ghee or coconut oil on hot griddle. Using 1/4 cup measure, scoop batter onto the griddle. You want your pancakes to be on the flatter side. The thicker they are the longer it will take to cook. Don’t over-crowd the pan…it makes flipping harder!
- When you start to see little bubbles on the top, it’s usually a sign that it’s time to flip the pancake. Flip pancakes and cook for another 1-2 minutes.
- When finished put on a plate and keep warm in the oven while you cook the rest of the pancakes.
- 2 ripe bananas
- 2 tbsp coconut sugar
- ghee for sautéing
- Slice bananas in thick slices. You want them thicker vs. thinner. If they are too thin, then they will fall apart when you sauté them.
- Add coconut sugar to a bowl or plate and coat banana slices.
- Heat a large skillet on medium-high heat. Once pan is heated, melt 2 tsp ghee (more if you prefer a richer taste) in the pan.
- Add sugared bananas to hot skillet and sauté until lightly browned, about 3-5 minutes.
- Remove from heat when finished cooking and either serve from the pan or transfer to a wax paper lined baking sheet or bowl. The wax paper will make it easier to handle when they cool.
- Try not to eat in one sitting…
- Use to top pancakes, ice cream, overnight oats, you name it!