scrambled pancakes (grain and dairy free)

If you haven’t tried scrambled pancakes before, you must! This delightful dish, loosely based on the German “Kaiserschmarrn,” offers a fun twist on traditional pancakes. Not only are they incredibly easy to make, but they also provide a delicious and grain-free option for breakfast lovers. Whether you’re looking for a new breakfast idea or catering to dietary needs, these scrambled pancakes are sure to become a favorite.

Ingredient Highlights:

• Almond Flour: A nutrient-dense alternative to traditional flour, providing a rich, nutty flavor.
• Tapioca or Arrowroot Starch: Adds a light, fluffy texture to the pancakes.

baking powder : to help them rise
• Full-Fat Coconut Milk: Ensures a creamy consistency and rich taste.
• Eggs: Essential for binding the ingredients and adding protein.
• Coconut Sugar: A healthier alternative to refined sugar with a subtle caramel flavor.
• Butter or Refined Coconut Oil: For frying and adding a delicious richness.
• Vanilla: Enhances the flavor with a sweet, aromatic touch.
• Salt: Just a pinch to balance the sweetness.

Why You’ll Love This Recipe

• No Flipping Required: Say goodbye to standing over the stove! Just cook and scramble as you go.

• Quick & Easy: Perfect for when you want pancakes in a fraction of the time.

• Grain-Free & Dairy-Free: Made with almond flour, tapioca starch, and coconut milk for a healthy, gluten-free breakfast option.

Scramble pancakes

These scrambled pancakes are not only quick to make but also endlessly customizable. Whether you’re looking for a healthier breakfast option or just want a fast way to satisfy your pancake cravings, this recipe has you covered. The combination of almond flour and coconut milk gives them a rich, slightly nutty flavor, while the coconut sugar adds just the right amount of sweetness.

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Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Servings 4

Ingredients

  

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Pancake Batter

• 1 cup almond flour
• 1/4 cup tapioca or arrowroot starch
• 1 cup full-fat coconut milk
• 2 large eggs + 1 yolk
• 4 tbsp coconut sugar
• 2 tbsp butter or refined coconut oil, for the pan
• 1 tsp vanilla extract
• Pinch of salt
• Toppings:
• Powdered sugar
• Fresh fruit, berries, bananas, etc.
• Maple syrup or honey
• Nuts, almonds, pecans, etc.

Instructions

 

Prepare the Batter:

• In a large bowl, whisk together the eggs, yolk, coconut sugar, coconut milk, and vanilla extract until smooth. Slowly stir in the almond flour, tapioca starch, and a pinch of salt, and mix until well combined.

Heat the Pan:

• In a large cast iron skillet (or any non-stick pan), heat the butter or refined coconut oil over medium heat until melted and hot.

Make the Scrambled Pancakes:

• Pour the pancake batter into the pan, allowing it to spread evenly across the surface. Cook over medium-low heat for 5-7 minutes until the bottom has set but the top is still slightly liquid. Use a spatula to scramble the pancakes, breaking them into smaller pieces as they cook, and continue scrambling until fully cooked and golden brown.

Serve & Add Toppings:

• Plate the scrambled pancakes and sprinkle with powdered sugar, add fresh fruit, drizzle with maple syrup or honey, and top with nuts for added texture. Serve warm and enjoy!

Author: Ali Jenkins

Tried this recipe?Let us know how it was!

Tips for Success:

• Make sure to use full-fat coconut milk for a richer texture.
• If you prefer a less sweet pancake, you can reduce the amount of coconut sugar.
• Feel free to get creative with your toppings. Fresh fruit, nuts, or even a dollop of yogurt can elevate this dish.