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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.
Prep Time12 mins
Cook Time15 mins
Total Time27 mins
Course: Breakfast
Cuisine: American, Dairy-Free, Gluten-Free, Nut-Free, Sugar-Free
Keyword: berry, cardamom, fluffy, nutmeg, pancakes, spongy
Servings: 1 serving
Author: Julie Rosenthal

Equipment

  • Stove
  • Griddle pan
  • Pancake spatula

Ingredients

  • ½ cup sweet rice flour
  • 2-3 tbsp 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 tsp xanthan gum
  • tsp nutmeg
  • tsp cardamom
  • 10-15 drops liquid stevia
  • 2 tsp vanilla extract
  • 1-2 cups blueberries or cherries
  • 2 tbsp 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.