Sunshine and Sea Salt » A Healthy Foodie Blog

Grain Free ‘Biscuit Pancakes’


I’ve never really been a baker. I mean, it’s so intimidating and…scary. and. scientific. Right? I remember when I first learned to cook, just after I married {some 11 years ago}…yeah…I bet you won’t believe who taught me. You may know , Rachael Ray? You know, the famous lady from the Food Network show, ’30 minute meals’? I totally learned from her. I mean, by watching her show, of course, and taking notes and then risking it all in the kitchen. Oh, man…my favorites were her ‘Fake Baked Ziti’ and ‘Salmon Cake Salad’…mmm, I’ll be making that one soon.

Anyway, I have a habit of getting off topic when I’m tired…it’s been a long day, but…I loved that Rachael Ray; her grandfather was Sicilian {I think} and so was mine, she was/is an amazing cook and she didn’t bake. Not back then anyway. It encouraged me, because… I could hardly make macaroni and cheese, much less combine a bunch of ingredients, to make cookies, and then hope they didn’t go up in flames, as I inevitably would forget about them while they baked. No way. But, I was determined to follow in the footsteps of many of my family members; especially my Italian grandparents, and become a cook. A good one, if possible. And since Rachael Ray, was all that she was and she didn’t bake…it kind of kept me going. Sometimes we just need a little encouragement…

I think I’m missing a little tie in here, but… here we are anyhow…in the gluten free baking world. The most complicated of them all. Who knew? And this…well, it took me two years of following,  and adapting recipes from gluten free/grain free cookbooks and websites to finally do something without a single reference, aaand it didn’t turn out exactly as planned. No. And it may seem silly to you, but to me?! To me, it was like… FREEDOM! I told you I was tired… 😉

Okay, so here it is, the ‘grain free pancake biscuit’. Only because, it was supposed to be pancakes, but they turned out more like biscuits…so… you can call them what you want. I mean, pancake biscuits do sound like a culinary contradiction. But, I can be a little complicated like that…and…well, I’m tired. And now I’m being redundant. Sorry. Moving on…


What you need:

  1. A waffle maker with pancake irons turned on and set on medium #4. {we use the Cuisinart Belgian waffle maker and it works magic, but I’m pretty sure you could use parchment lined baking sheets with the oven pre-set to 375}
  2. An ice-cream scooper (to make your biscuit things look pretty and uniform}
  3. Coconut oil in a spray can, for greasing the iron.
  4. 2 C Almond Flour
  5. 1.5 C Coconut Flour
  6. .5 C Potato Starch
  7. 2 tsp baking powder (aluminum free)
  8. 1 tsp fine sea salt
  9. 2 TB coconut sugar

In a large glass bowl (or plastic…or whatever) whisk the dry ingredients together. Set aside. Then, in a blender add the following ingredients:

  1. 6 pasture raised eggs
  2. 1 tsp pure vanilla extract
  3. 2 C almond milk
  4. 2 TB grade b maple syrup (if you’re following a strict GF diet)

Blend together on low speed and gradually increase to high. Let it run for about a minute to get all frothy. You’ll see about an inch of frothy bubbles sitting on top of the liquid.

Slowly mix into the dry mix with a wooden spoon. Stirring just until combined. {I’m not really sure how all of this works, but it did and the whole frothy egg concept…I learned from a bread like frittata I made once or twice…I’m always amazed…food nerd alert.}

Once combined, spray the iron. Then, scoop mix with ice cream scooper and place on the center of your pancake circles. Close lid and wait until it beeps at you to say its done. They should be slightly brown on the top and firm to the touch. If you drop biscuits on a baking sheet. I’d say about 12 minutes should do it. Just make sure to be a good babysitter and make sure they don’t burn. 😉


There you have it, bready, biscuity…goodness. The people here loved them. I hope you will too. We served ’em up with fresh strawberries, a honey strawberry sauce and herbal tea. Also, in case you were wondering…we’ve just started reading that book up there. Because food is science and…we’re interested. Happy experimenting!

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  • It is really quite entertaining and ironic that you posted this…. Because with the weather the past week (blistering cold and snow), I’ve been on this indoor kitchen mission (each and every morning) to find the perfect pancake recipe. I tried a few including this one ( by The Pioneer Women, while making a few substitutions – omitting the cake flour for King Arthur AP, the sugar with honey, and butter with coconut oil…. And they turned out similar to these, my husband and I laughed, referring to them as “breakfast biscuits!” I did have (eventual) success in my search…. – works perfectly when substituting the sugar with honey and butter with coconut oil. No gluten-free suggestions, though. Just kindred kitchen spirits in our attempts! 😉ReplyCancel

    • Awww, I love a kitchen adventurer! Perfect pancakes can be hard to come by, I’m glad you found one that worked! :) Thanks so much for stopping by, Amber!! xoReplyCancel

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