Full disclaimer: I have not mastered an original grain-free pancake recipe. I’ve tried many other peoples recipes, fussed around with my own variations but haven’t quite landed anywhere. I’m sure sometime down the line I will develop something on my own, but for now I am having enough fun trying other people’s recipes.
At the moment, I am loving Danielle Walker’s Banana Pancakes. I add 2 extra tablespoons of coconut flour because my batter always turns out a bit runny. But otherwise, it’s one of the best recipes out there. You can also very easily omit the banana for more traditional grain-free pancakes.
I LOVE these two toppings on pancakes for so many reasons. First of all, they are much lower in sugar and higher in nutrient density than traditional toppings like maple syrup. Second of all, they each have very few ingredients are both easy to make. And, last of all, their unique flavors and textures compliment pancakes perfectly.
Happy pancake making!