Raspberry Pancakes {dairy, refined sugar & gluten free}

By , On April 24th, 2014, In: Breakfast, Dairy Free, Nut Free, Paleo/Grain Free

4 Servings ~ 20
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  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs
  • 1 cup almond or coconut milk
  • 2 tbsp. maple syrup
  • 1 tsp vanilla extract
  • coconut oil
  • stevia {optional}
  • water as needed
  • For Raspberry Syrup
  • 1/4 cup raspberries
  • 1 tbsp. maple syrup or dash stevia

 

This carbo-queen loves her pancakes!!  In fact, around our home, Sunday is Pancake Day!  It’s usually an all-morning affair because the hubs and our daughter like to make funny {and messy ugh} pancake videos!

Except they aren’t funny when the  pancakes turn into flying saucers…… well it could happen with some of the recipes “gone wild” we have made in the past.  Not to mention, I am usually starving by the time they get their laughs and I am begrudgingly mopping the floor of batter that the poor pooch has trekked everywhere.

When I take control of the batter {ahh, I like that}, I am eating them as I go!  Anyway, I use these alternative grain-free flours in my muffin recipes and they are always so fluffy, so I changed the venue to the stove and pan verses the oven and tins and WOW, these are easy and really good if I do say so myself!!!

RapberryPancakes-1

5.0 from 2 reviews
Raspberry Pancakes {dairy, refined sugar & gluten free}
 
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Serves: 4
Ingredients
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs
  • 1 cup almond or coconut milk
  • 2 tbsp. maple syrup {or stevia}
  • 1 tsp vanilla extract
  • ¼-1/2 cup water as needed read notes
  • coconut oil
  • For Raspberry Syrup
  • ¼ cup raspberries
  • 1 tbsp. maple syrup or dash stevia
Instructions
  1. Heat pan low to medium heat with a 1-2 tbsp. of coconut oil.
  2. In a bowl mix flours and baking powder & soda.
  3. Add milk, eggs, extract and maple syrup {or stevia} mixing till you have a creamy texture.
  4. Add ¼ cup of batter to prepared pan and flip when bubbles appear.
  5. To make syrup, mash raspberries &1 tbsp. maple syrup {or stevia}. Drizzle over cakes!
Notes
A good way to know if your pan is hot enough is if when you drop a bit of batter in and it sizzles. It is helpful to make pancakes smaller so they cook evenly. Add more coconut oil to pan in between batches. Also, batter will thicken as it sits adding ¼ - ½ cup of water is helpful as needed. You can sweeten the batter with honey or a dash of stevia. For those on a candida diet omit maple syrup and use dash stevia where needed.These by far are my favorite grain free pancakes! Of coarse use organic whenever you can!

With a Spoonful of Healthy Batter,

Dawn-Signature

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3 Comments on "Raspberry Pancakes {dairy, refined sugar & gluten free}"

  1. Astrid March 4, 2015 at 12:15 am - Reply

    OMG

  2. Astrid March 4, 2015 at 12:18 am - Reply

    Opps my other comment went too fast!

    Oh wow! These raspberry pancakes look delicious. I love anything raspberry, but the best part is that they are also so easy to make.

    I have both Coconut and tapioca flours so this weekend I will be making them. Thanks for sharing amazing recipes!

    • Dawn Rofrano March 4, 2015 at 11:54 am - Reply

      Yay!! Let me know how they turn out my friend at heal you naturally!!

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