gluten-free-pancake-recipe

Gluten-Free Pancake Recipe

Many people on a paleo, grain-free, or low carb diet find themselves eating eggs almost everyday for breakfast.  It can get very boring.  These gluten-free pancakes are a nice change.  They are grain-free, low-glycemic, and low in carbs.  The berry sauce is very high in anti-oxidants and low in sugar.

 

Gluten-Free Pancake Recipe

Gluten-Free Pancake Recipe with High-Antioxidant Berry Sauce
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This gluten-free pancake recipe with high-antioxidant, low sugar berry syrup make a wonderful breakfast. They are also perfect for a lazy Sunday brunch.
Ingredients
  • 4 Organic or Pastured Eggs
  • 2 cups Cashew Flour or Almond Flour (like this)
  • ½ cup Coconut Milk
  • 3 packs Stevia
  • 1½ teaspoons Vanilla
  • ½ teaspoon Baking Soda
  • 2 tablespoons Grass Fed Butter (like this)
Instructions
  1. Prepare the berry sauce (recipe below) and set aside.
  2. Place all of the pancake ingredients, except the butter, in a bowl and whisk them together.
  3. Melt the butter in a pan on the stove on medium heat. Pour in pancake batter, cook until browned, and then flip over.
  4. Serve with grass fed butter and berry sauce.

Berry Sauce for the Gluten-Free Pancake Recipe

gluten-free-pancake-recipe

Gluten-Free Pancake Recipe – Berry Sauce

 

 

 

 

 

 

 

High-Antioxidant Berry Sauce
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 cup each of Raspberries, Blueberries, and Strawberries
  • 1 cup of Spring or Filtered Water
  • ½ cup Birch Xylitol (like this)
  • 2 packs Stevia (I recommend this one)
  • 1½ tablespoons Arrowroot (like this)
  • 1½ tablespoons Water
Instructions
  1. Chop the strawberries.
  2. Place the water in a pan on the stove and bring to a boil.
  3. Add the Xylitol and Stevia and stir until they are dissolved.
  4. Add the strawberries, raspberries and blueberries, reduce the heat, cover and bring to a simmer for 10 minutes.
  5. Mix the arrowroot with water and slowly add it to the pan and stir continuously.
  6. Bring back to a boil until it thickens.
  7. Serve the gluten-free pancakes with butter and berry syrup.

Click here for more gluten-free recipes.

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One Thought on “Gluten-Free Pancake Recipe with High-Antioxidant Berry Sauce

  1. Pingback: Paleo & Gluten Free Blogger Pancake Roundup | Paleo Newbie

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