Sponsored by Sejoyia


Grain-Free Cinnamon Pancakes by kalejunkie



1/2 cup coconut flour
1/4 cup tapioca flour
3 eggs
3 tablespoons maple syrup
1/2 cup apple sauce
3/4 cup full fat coconut milk
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
pinch sea salt
coconut oil for the pan

1/2 bag Sejoyia Salted Caramel Coco Roons, crushed
1 nectarine
1 tsp coconut oil
1/2 tsp cinnamon

grain-free cinnamon pancakes by kalejunkie

I’ve been testing recipes for a while now, and one of the things on my “to do” list was to develop a grain-free pancake recipe that is light and fluffy, and that tastes better than a packaged mix.

Well I finally did it. I created this grain free pancake recipe using a combination of coconut flour and tapioca flour, and a few other simple ingredients.

You can top your pancakes with what ever you want. You can even add chocolate chips, blueberries, or anything else to the batter.

Now that summer is here, I topped mine with two of my favorite things in the world: the first is
Sejoyia Salted Caramel Coco Thins, which are these incredible wafer-like cookies that are made with real ingredients and taste decadent. My boys love the entire Sejoyia line, but man, mama can’t stop eating the Salted Caramel Coco Thins. I find them at my Whole Foods, but you can definitely find them on Amazon Prime.

The second topping I chose this time was sautéed white nectarine. Summer time is finally here, and I’ve been eagerly counting down the days to stone fruit season. All you have to do is slice a nectarine, and saute it over medium heat in a little coconut oil and cinnamon. Mix it often to prevent sticking, and BAM, in about 5 minutes, you have a perfectly crispy-yet-soft fruit compote to top your pancakes with. And yes, you can do this with peaches, strawberries, bananas, or really any fruit of choice.

So let’s get right to it, shall we? 




For the pancakes:
In a blender, add the eggs, maple syrup, apple sauce, and coconut milk.
Blend for 30 seconds or until smooth.
Next, add the dry ingredients: coconut flour, tapioca flour, baking soda, baking powder, and sea salt.
Blend for another 30 seconds or until smooth.
Pour contents into a medium size bowl.

Coat a non-stick pan or cast iron skillet generously with coconut oil (or oil of choice).
Place pan over low/medium heat.
Spoon 3-4 tablespoons of pancake batter into the pan to form one pancake. The pancakes should be about 4 inches each.
Let cook over low/medium heat for about 3-4 minutes, and then flip to the other side. Note, these pancakes will NOT bubble up, indicating time to flip over, so you need to watch them.
Repeat process until all of the batter is used!

For the topping:
Add coconut oil to the same pan as you used for the pancakes (you might need to wipe it clean first).
Add sliced nectarines and cinnamon.
Stir over the next five minutes, until the nectarines have softened.
Remove from heat and build your pancake stack.

Layer the pancakes, and top with nectarines and the Sejoyia Salted Caramel Coco Thins. Sure, you can also add some maple syrup if you’d like, but it doesn’t even need it!