Here is a yummy gluten free, dairy free, sugar free pancake recipe after my own heart (and healing). This breakfast will keep your blood sugar balanced, provide ample protein and good fat, and a set you up with a great start to your morning.

I gave up gluten close to 10 years ago.

When I finally decided to take gluten out of my diet, it was a long road to get to that place. I was diagnosed with an autoimmune disease, and it was wreaking havoc on my body, and I was really struggling. Above all, I wanted to feel better, and my intuition was telling me I could, but the conventional medicine world was saying otherwise. The message was essentially I had to put up with my symptoms.

Thankfully I had a great holistic partner in my chiropractor, and she helped me heal in a variety of holistic ways.One of her suggestions to me, was that I remove gluten from my diet. It had been something I was thinking about doing for a while, and her suggestion to me consequently sealed my decision to take that next step.

Removing gluten changed my life in incredible ways.

My energy came back, my brain fog went away, my digestive issues began to heal, I didn’t have to nap every day, my thyroid medication worked better, my dizziness went away,  and most importantly the majority of my joint pain went away. It was Ahhhh-mazing! Who knew food could make such a big difference in my life.

Cooking gluten free can be trial and error.

Gluten free flours can be challenging to work with at first. They do not have the same body and stickiness that wheat flour or all purpose flour has. It took me some trial and error in the beginning, and I practiced a lot. When I came up with something that really worked, I also was always sure to document it carefully. Patience is key with gluten free flours, and I think the knowledge to know they will not work the same way as all purpose flours is helpful as well. In other words with most recipes that call for flour, you can’t just sub a GF flour, it’s typically not that simple.

We have made this recipe many many times, and everyone in my family loves these pancakes. Even the dog, as the dog always gets the first pancake in our house!

Yummy Gluten Free, Dairy Free, Sugar Free Pancakes


  • 3 1/2 C. almond flour
  • 4 eggs
  • 1/2 C. Swerve sugar substitute
  • 1/2 C. coconut oil (melted and cooled to warm)
  • 1 1/2 C. almond milk, milk or other milk alternative
  • 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!


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