I’ve never met a pancake that I didn’t LOVE! Well, maybe that’s a bit of an overstatement. Some pancakes aren’t as light and fluffy as I would’ve liked, but with a big glug of maple syrup I’ve usually managed to clean my plate. I don’t follow a gluten-free diet, so when I made these Clean Eating Pancakes I was cautiously optimistic. I was making pancakes after all!!
These pancakes featured in Lexi’s Clean Kitchen Cookbook did NOT disappoint! They are light and have great flavor. This is Alexis Kornblum Davidson’s first cookbook and it is a doozy! And this is NOT an overstatement.
Lexi’s clean eating journey started in her 20’s when she realized how much better she felt after eliminating foods that contain gluten and dairy. This lead to the creation of her blog Lexi’s Clean Kitchen to share her experience and recipes.
I love Lexi’s practical approach to her nutrition. One of the first chapters in her book is Clean Eating 101. She quickly and very helpfully describes the difference between paleo and clean eating and the importance of balanced nutrition and most importantly that it should not be an all or nothing approach. Her best advice is that nutrition is not one-size-fits-all. It needs to be a very individual plan. Lexi’s book provides a roadmap along with a collection of delicious recipes with variations to fit everyones’ needs.
This chapter is followed up by the Foundations of Healthy Living highlighting the importance of stress management, sleep, diet and exercise. Then quick chapters on How to Use This Book and awesome tutorials on ingredients and tools and equipment. AND I haven’t even gotten to the recipes yet!!
All 150 of the recipes are gluten-free and most have options to make them dairy-free, nut-free, egg-free or paleo-friendly. She covers it all from breakfast to appetizers, sides to mains and even sweat treats. Like the Maple-Crusted Salmon with a sweet and spicy rub that’s ready in 15 minutes! Or the Garlicky Blistered Green Beans with only 5 ingredients and packed with flavor! And I can’t go without mentioning her Double Chocolate Cupcakes topped with a Chocolate Buttercream Frosting that are dairy-free and paleo-friendly! They look crazy good people!!
In addition to being delicious, these pancakes are also good for you being gluten-free and refined sugar-free. Lexi even provides a recipe for a super convenient pancake and waffle mix that she says has become her most requested Holiday gift from family and friends! AND to add to this goodness, this amazing gluten free Spiced Hot Fruit Bake by Cotter Crunch would be the perfect topping for these pancakes. Big-Time-Bonus!!
This isn’t just an amazing cookbook filled with yummy recipes. It’s a practical guide to improving your health from the inside out! If you’re gluten-free, considering trying a gluten-free diet or if you just like really good healthy food, you will want to check this one out! I’ll tell you that I’m definitely looking forward to diving into Lexi’s book a little deeper and refining my personal nutritional plan!Print
These light and delicious Clean Eating Pancakes are gluten-free and have options for paleo-friendly and dairy-free versions. There is even a recipe for a convenient pancake mix to make these even easier to whip up in the morning for a healthy and yummy breakfast!
- ½ cup blanched almond flour
- ½ cup tapioca flour
- 1 teaspoon baking powder
- Pinch of fine sea salt
- 2 large eggs
- ¼ cup unsweetened applesauce
- ½ teaspoon vanilla extract
- 1 tablespoon unsalted butter ghee, or coconut oil, for the pan
Add-ins : optional
- ⅓ cup diced fresh fruit of choice small berries can be left whole
- ⅓ cup chocolate chips
- ⅓ cup chopped raw walnuts and ½ teaspoon ground cinnamon
- Whisk together the almond flour, tapioca flour, baking powder, and salt in a mixing bowl, preferably one with a spout. Add the eggs, applesauce, and vanilla and mix well to combine.
- Heat the butter in a large skillet over medium heat.
- Stir the desired add-ins, if using, into the batter.
- Pour the batter into the skillet to form 3- to 4-inch pancakes. Cook for 2 to 3 minutes, until bubbles begin to form on the top, then flip and cook for an additional 2 to 3 minutes, until the pancakes are fluffy and golden brown. Remove from the skillet, set aside, and repeat with the remaining batter.
- Serve immediately with butter and maple syrup. Store leftover pancakes in the refrigerator for up to 1 week or in the freezer for up to 6 months.
To make a batch of convenient pancake and waffle mix, place 1 cup of blanched almond flour, 1 cup of tapioca flour, 2 teaspoons of baking powder, and 2 pinches of fine sea salt in a large mason jar. Screw the lid on tightly and shake to blend the ingredients. Store the mix in the pantry for up to 1 week or in the fridge for up to 1 month. (Don’t forget to label and date the jar!) Shake the jar to re-blend the mix, then wait about 30 seconds to let it settle before opening the jar. Makes 2 cups (enough for two batches of pancakes or waffles). Dairy-Free option: use coconut oil for the pan and serve with maple syrup only Paleo-Friendly option: use ghee or coconut oil for the pan and serve with maple syrup only.
- Calories: 206
- Sugar: 2 g
- Sodium: 177 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g