the little big spoon

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Grain Free Pancakes

Grain Free Pancakes

A perfect excuse of breakfast for dinner, are these gluten free, grain free, refined sugar free and dairy free PANCAKES!

IBD-AID: Phase 1 recipe

My favorite meal of the day is breakfast, and my favorite food has to be pancakes. I have been making pancakes for as long as I can remember. Growing up, the whole family would request my pancakes for breakfast. What makes mine different has always been the crispy edges and fluffy, soft inside. I love a crunch with pancake. Do you?

Ah, topped with warmed maple syrup and I am in breakfast heaven. So last weekend I wanted to create a grain free version of the beloved pancake. I figured it couldn’t be too hard. And I was right! Pretty much your typical pancake recipe but sub flour for almond flour and sugar for honey. These pancakes are sweet enough that you won’t even miss the maple syrup!

The key to these pancakes is cooking on low heat. If you have a griddle, it will be best to cook on this as you can make several at one time. In my experience, both almond flour and honey tends to burn quicker than other things on the stove top. So going low and slow will be beneficial.

Let me know what you think … I bet you have your breakfasts now planned for this weekend. #AmIRight?

Makes about 5 medium size pancakes.

You’ll need …

  • 1 c almond flour, plus more if necessary

  • 1/4 tsp sea salt

  • 1 tsp baking powder

  • 1 egg

  • 1/4 c dairy free milk

  • 2 Tbsp honey

  • 1 tsp vanilla extract

  • 2 Tbsp melted butter

What to do …

  1. In a medium size bowl, whisk together the dry ingredients.

  2. Turn your griddle on, or use a frying pan and set to low - medium. Add oil or butter so it warms up as the pan warms.

  3. Make a well in the center of the dry ingredients and add the wet. Whisk the wet ingredients together rapidly, and then add in dry ingredients from the walls of the well. If your ingredients look too wet, add in almond flour by a tablespoon at a time.

  4. Once the pan is warmed, use a 1/4 c measuring cup or eyeball it like me :) and pour mix onto pan. Allow the bottom side of pancake to brown. The top of the pancake will begin to bubble and look less wet. Carefully flip. Allow to cook through. Repeat with remaining batter.



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