Yummy Gluten Free, Dairy Free, Sugar Free Pancakes
Cuisine: American
Author: Jennifer Colletti
  • 3½ C. Almond Flour (click for my favorite)
  • 4 Eggs
  • ½ C. Swerve Sugar Substitute
  • ½ C. Coconut Oil (melted and cooled to warm)
  • 1½ C. Almond Milk
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • Topping
  • 1 Bag of Frozen Berries of your choice
  1. Combine eggs, milk and Swerve in a blender, and process for about 1 minute.
  2. Combine almond flour, baking soda and salt in a bowl, and add to the blender.
  3. (Since almond flour is so dense, when measuring it, I find it best to scoop a few scoops into a bowl and then use a spoon to scoop it into the measuring cup, this keeps it from packing in too densely).
  4. Add coconut oil and blend once more for about 1 minute.
  5. In a small sauce pan, put frozen berries in, cover and warm over medium heat for pancake toping.
  6. Heat a large cast iron (my non-stick pan of choice) skillet and brush with coconut oil. Once hot (after 5 minutes or so) pour a few tablespoons of pancake batter on the skillet for each pancake.
  7. Cook until small bubbles form and the edges get firm.
  8. Almond flour is less stable then white flour, so use a metal spatula to flip them. It takes a bit of quick movement and skill to get the process down and keep the shape of the pancake. they are not quite as stable as wheat flour, but with practice you will get it.
  9. Remove when both sides are fully cooked, and enjoy with warm berry topping!
Recipe by Jennifer Colletti at https://www.jennifercolletti.com/gluten-free-dairy-free-sugar-free-pancakes/