We finally figured out the best pancakes recipe that is grain-free, sugar-free, gluten-free, dairy-free (unless you fry them in and top with butter), lectin-free, low-carb, Keto, and Paleo! I don’t know how many more “-free” adjectives I can add 😉 These are so delicious and guilt-free that I would make them more often if I had the time on weekdays. For us, it’s typically a weekend or a holiday breakfast.
These pancakes are more like regular pancakes than the recipes I’ve tried before. I really have to credit Joel for playing around with this pancakes recipe to get just the right consistency. In the past, our pancakes would turn out thin, more like French crêpes or Russian pancakes, but this recipe makes them thicker like your traditional American pancakes. That’s probably because Joel wants his pancakes like what he’s used to 🙂
Whether the pancakes are thin or thick, they remind me of growing up in Russia. When I was little, I often stayed at my grandparents’ house on weekends. I would wake up to the smell of my grandmother making pancakes. There would be a tall stack of thin, buttered pancakes. The house smelled amazing.
She served them with hot cocoa. My grandfather liked his pancakes with melted butter. I liked mine with my grandmother’s homemade raspberry jam. Talk about sugar, gluten, and more sugar! Luckily, our pancakes recipe has no sugar, no gluten, and no worries, only the amazing smell and taste that reminds both of us of our childhood.
We serve them with grass-fed butter (or goat butter as pictured in the photos) and Lakanto Maple Flavored Syrup, which is monk-fruit-sweetened and sugar-free. You could use coconut oil instead of butter if you are dairy-sensitive.
This makes my weekend. Now I can go to my Yoga Burn class and burn those few net carbs 😂
Makes about 2 servings
Ingredients:
3 large eggs, preferably pastured (I use pastured eggs from Vital Farms, which are available at most grocery stores in our area)
2 tablespoons coconut oil, melted
1 tablespoon natural, sugar-free sweetener (I use Lakanto® Monk Fruit Sweetener, which is 100% as sweet as regular table sugar. Adjust your sweetener accordingly.)
1/2 teaspoon pure vanilla extract (I use Simply Organic® no-sugar-added Madagascar Pure Vanilla Extract)
2/3 cup full-fat coconut milk, preferably no-guar-gum-added
1/4 cup of water or less depending on the consistency of the pancake batter
1/4 cup coconut flour
1/8 teaspoon baking soda
A pinch of salt (I use Himalayan pink salt for its mineral content)
Grass-fed butter, goat butter, French butter, or coconut oil for frying
Lakanto Maple Flavored Syrup to taste for serving (or another sugar-free maple syrup of choice)
Directions:
- Mix eggs, coconut oil, sweetener, vanilla extract, and coconut milk until well combined.
- Add coconut flour, baking soda, and salt. Mix together without over mixing, especially if you want thicker pancakes.
- Check the batter consistency. If it’s too thick, add water, up to 1/4 cup, or until the batter resembles regular pancake batter.
- Heat a frying pan on medium heat. Once the pan is hot, add a spoonful of butter or coconut oil. Pour 1/4 cup of the batter into the pan to make a large pancake.
- Cook like traditional pancakes until bubbles appear and the edges look a bit browned.
- Flip to the other side and cook about 1 minute or until browned.
Let me know how you like our grain-free, sugar-free pancakes recipe in the comments below. Enjoy!
If you like low-carb breakfasts, check out my Cinnamon Muffin In A Bowl recipe and Strawberry Muffin In A Bowl recipe.
