Grain-Free Maple Cinnamon Pancakes

When it comes to trying to make traditional comfort food grain-free, we often are left feeling less-than-satisfied. Sure, it’s better than complete deprivation, but never have I said I would choose a grain-free version over the original food it was meant to replace.

Until now.

Until I made these pancakes.

In a word – delicious.

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Grain-Free Maple Cinnamon Pancakes

4.5 from 2 votes

Print Rate

Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 3 -5

Author: Kim

Ingredients

• 1 cup arrowroot
• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 cup whole milk
• 2 eggs
• 3 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1-2 tbsp coconut oil for greasing the pan

Instructions

• Heat a skillet over medium heat.
• Mix together all of the dry ingredients in a large bowl.
• Whisk in the eggs, milk, vanilla and maple syrup until smooth.
• When pan is heated, add coconut oil to pan and coat pan thoroughly.
• Using a ladle or large spoon, pour batter into the pan and use the spoon to spread it out slightly. If you prefer thinner pancakes, spread it out more.
• Cook until light brown (about 1 minute) and flip and repeat on the other side.
• Repeat until all the batter is gone.
• Makes about 10 4-5 inch pancakes depending upon thickness.

Nutrition or specific diet information shown is an estimate or best guess and is for information only. 730 Sage Street is not responsible for the factual accuracy of any nutrition information, calculations or claims.

Eat one.

Eat the whole stack!

They taste great even plain but you can add your favorite pancake toppings. We did the traditional butter and maple syrup.

They had a great texture and and the flavor really was surprisingly good. My kids devoured them as they would “regular” pancakes.