How to make the best grain-free light and fluffy pancakes

IF...You need to make pancakes. And that is a big IF. I try to give my kids eggs or a protein shake most mornings to keep their blood sugar stable. But once a week or so, I will make them pancakes. And I've gotten pretty good at making them healthier. Less likely to cause a sugar crash. In fact, my 11 year old son, Max, stopped eating them for a while because he said he would always get tired a couple hours after eating them.

So I added more eggs, some collagen protein and soluble fiber because it slows the rate at which sugar (simple carbs) enter your blood stream. I’ve come up with these grain free pancakes. I had normally been using Bob’s Red Mill 1-to-1 Gluten Free Baking Mix, but a friend reminded me of cassava flour the other day, so thought I would switch it out.

My 5 year old came back for seconds. And he is usually the first one to reject my cooking creations. So here you have a good grain-free option. Here is my recipe. And YES, they are light and fluffy.

1 cup cassava flour (I normally use Bob’s Red Mill 1-to-1 Gluten Free Baking Mix)

4 tsp baking powder

1/2 tsp himalayan salt

3 scoops collagen protein (30g of protein)

3 tsp finely ground psyllium husk

4 eggs

1 cup flax milk with protein (or any milk you choose)

1 tbsp honey

3 tbsp grass fed butter or ghee

Mix all dry ingredients. Add all wet ingredients and whisk together. Butter needs to be soft. Let stand for 7-10 minutes to let the baking powder do it’s work. Cook and eat.

I always use coconut oil or ghee to cook them. NEVER USE VEGETABLE OILS!! They are inflammatory and contribute to heart disease and diabetes.

And let me know what you think if you make them!