Jun 15, 2023

The Perfect Grain-Free Pancake Formula

Yield - about 9 small pancakes (2-3 servings)

Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Each serving contains ~ 0.5 to 1 full serving of Superblend of choice

Stack of pancakes topped with bananas, blueberries and maple syrup

Other than waking without an alarm and enjoying a steamy Superblend superlatte, is there anything better than a tall stack of pancakes for breakfast on the weekend? We think not.

While we can't be there to make you pancakes in person, this is the next best thing we can offer. A fool-proof, grain-free pancake recipe that offers both a mix of structured instructions and the opportunity to be as creative as can be.

Swapping out conventional flour for nutrient and fiber-rich almond and coconut flours, adding banana for a touch of sweetness and including any one of our Functional Superblends, takes the average flapjack to super flapjack status. Each one of our Superblends, whether it's Matcha, Cacao, Turmeric or Vanilla-Maca, is packed with adaptogenic and functional herbs and mushrooms that go perfectly with some of our favorite toppings like berries, bee pollen, maple syrup and of course, chocolate. But toppings is where YOU can get creative.

So get crackin'...those eggs and enjoy the perfect "stack" to your Saturday (or Sunday).







Ingredients

  • 3 large eggs
  • ½ tsp vanilla extract
  • ¼ tsp fine sea salt
  • ½ banana, mashed (about 60 g)
  • ½ cup + 2 tbsp almond flour
  • 2 tbsp coconut flour
  • ¼ tsp cinnamon (*omit if using Calm Cacao Superblend or Restore Turmeric Superblend)
  • 1.5 tsp baking powder
  • 1-2 servings JOYÀ Superblend of your choice (see packaging for each blend's serving size)
  • 6 - 8 tbsp coconut milk (or other plant-based milk) (the amount you need will vary depending on your desired pancake thickness. See instructions)
  • 1 tbsp coconut oil or ghee, melted and more for cooking
  • topping suggestions: maple syrup, date syrup, berries, bananas, nuts/seeds, chocolate, bliss butter, bee pollen, yogurt, whipped cream...the possibilities are endless.
Image of pancakes on cooling rack

Instructions

1. In a medium bowl, whisk together the eggs, vanilla, salt and banana.

2. Add the almond and coconut flours, cinnamon, baking powder and Superblend and whisk until combined.

3. Add 6 tbsp milk and coconut oil (or ghee) and whisk. Wait 5 minutes to let the flour absorb the liquid, and then add more milk if necessary. Thinner, runnier batter will yield thinner pancakes, and thicker batter will yield thicker pancakes.

4. Heat a large skillet or griddle over medium heat. Brush with coconut oil/ghee. When the pan and oil are hot, dollop a heaping ¼ cup of the batter into the pan, spreading it evenly into a 4-inch round; you should be able to get 2 to 3 pancakes into the pan, depending on the size of your pan. 

5. Cook until the pancakes puff and the undersides are golden, about 2 minutes. Using a spatula, flip the pancakes and continue to cook until they are golden brown and cooked through, about 2 minutes longer. Adjust the heat as needed.

6. Serve warm with your butter of choice, maple syrup, and melted chocolate if desired. To keep the pancakes warm, transfer to a baking sheet and place in a 200°F oven. (The pancakes can be cooled to room temperature, then frozen in a single layer on a baking sheet; pack them in an airtight container separated by parchment paper. To serve, bring to room temperature and reheat in a pan over low heat.)

7. Top with toppings of choice and enjoy!