Sugar-Free Berry Pancakes {dairy-free, nut-free}
These sugar-free pancakes are light, spongy, fluffy, and filled with melted blueberries! No added sugar except stevia, and naturally sweetened with nutmeg and cardamom. Berry overload and deliciously gluten-free, dairy-free, and nut-free.
Servings: 1 serving
Equipment
- Stove
- Griddle pan
- Pancake spatula
Ingredients
- ½ cup sweet rice flour
- 2-3 tablespoon additional sweet rice flour
- ½ cup brown rice flour
- ½ cup quinoa milk or your choice of dairy-free plant milk
- ½ cup water
- ½ teaspoon xanthan gum
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cardamom
- 10-15 drops liquid stevia
- 2 teaspoon vanilla extract
- 1-2 cups blueberries or cherries
- 2 tablespoon ghee or coconut oil for griddle
Instructions
- In a bowl mix together the sweet rice flour, brown rice flour, xanthan gum, nutmeg, and cardamom and set aside.
- In a separate bowl mix eggs with a hand mixer until well blended.
- Add eggs to dry flour mix and mix at medium speed till gooey and dough-like
- Then add in plant-milk and water starting with a low speed, and gradually higher speed and blend till smooth. Your batter at first will be somewhat lumpy, and that is ok. Continue mixing till smooth.
- Stir in vanilla extract and liquid stevia till well blended. Then mix in fruit of choice.
- Heat pan with gluten-free cooking sprays, ghee or coconut oil. Don't use all at once, use only as needed to create the pancakes.
- Create dollops of batter in the pan and spread with a spoon to flatten before allowing to cook.
- Cook pancakes on each side until lightly browned. Watch these like a hawk because they burn quickly. You can pat them down with your spatula if needed during the cooking process.
- Remove from heat, let cool, and enjoy. Feel free to add fruit, or maple syrup if tolerated.
Notes
- 2 jumbo eggs will make your pancake fluffier
- 3 large eggs will make your pancake cake-like
- Fruit choices can be raspberries, blackberries, strawberries, cherries, blueberries, green apples
- Ghee is another word for clarified butter. It’s a healthier source of butter but lactose is removed and can be found in specialty supermarkets and health food stores in the dairy section
- I use Flours and Xanthan gum by Bob’s Red Mill because I just like his brand
- You can use any non-dairy milk you want like Quinoa, Hemp, Oat, Coconut, Almond, Cashew, Flaxseed milk…
- If you can make homemade plant milk do it. If you can't don't worry. But note that there is a radical difference in taste and even ingredients between store-bought milk and homemade milk.
- Buy a nut bag here, if you plan on making your plant milk.
- When you can strive for organic! I always use organic eggs that are fed a vegetarian diet, without hormones and antibiotics.
- I also use organic blueberries and cherries.
- If you use cherries for this recipe slice them in half.