Perfect for Christmas morning, these overnight pancakes are best made after an 8 hour refrigeration of the batter. All you have to do in the morning is heat the griddle and cook them up!
Prep Time: 10 minutes, plus overnight rest
Cook Time: 10 minutes
- 1/2 cup almond flour
- 1/2 cup cassava flour
- 1/2 cup arrowroot flour
- 1/2 cup almond milk
- 2 tablespoons gelatin
- 4 large eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cream of tarter
- 3/4 teaspoon sea salt
- 1/4 teaspoon stevia liquid or a few drops, or monk fruit sweetener
- toppings of choice, such as berries, or melted nut butters.
- Combine all ingredients for the pancakes in a stand mixer until smooth.
- Cover the bowl and set in the fridge to set up overnight. You can cook them right away, but chilling the batter overnight sets the batter up to make extra thick and fluffy pancakes.
- Grease a fry pan with coconut oil. Heat the pan over low heat on the stove. You can also use an electric griddle.
- Once the batter has set up, scoop 1/4 cup batter onto a hot fry pan and cook on really low heat until cooked through. It takes about 2 minutes of cooking on each side. You want to cook it on really low heat, so the middle gets cooked and you aren’t left with raw batter in the center. For even cooking- cook low and slow.
- Serve immediately with toppings of choice, if desired!
- Be sure to use good quality gelatin! We like the Bulletproof Collagelatin. It adds a bit more protein to these delicious pancakes as well!
Look for more personalized nutritional advice? I can help! Contact me for a consultation today.
Print Recipe[bws_pdfprint display='print']