Eating grain-free is tough sometimes because easy meals that fill an empty belly are rarely an option. Still, we are committed to keeping grains out of our lives because it has resolved so many of our chronic issues like skin irritations, body aches, digestive distress, anxiety, and brain fog. Most of the time I find that grain-free replacements are not worth the time or money. My pancake recipe is a rare exception. I hope you enjoy them as much as we do.

This pancake recipe is a brunch favorite for Sunday afternoons. Jonathan is always hungry, especially on the weekends. Pancakes are a top request because we can pile them high and fill him up. Since the flour is made from beans instead of grains, they are full of protein making them the perfect snack.

We lucky enough to have neighbors that harvest their own sap for maple syrup. I am convinced syrup tastes sweeter when it’s harvested from the woods next door.

Recipe makes about 30 mini pancakes – Serving 6 people – About 5 pancakes per serving


  • 1 1/4 cup garbanzo bean flour ( also called chickpea flour)
  • 1/2 cup cassava flour (cassava is a root vegetable like a potato)
  • 1 1/4 cup water
  • 3 tbsp maple syrup
  • 1/4 tsp salt
  • 1/8 tsp vanilla extract (optional)
  • coconut oil for frying


In a mixing bowl, or extra large measuring cup combine flour, water, maple syrup, salt, and vanilla extract. It’s easiest to use a mixing bowl that is easy to pour. For just Jonathan and me, half of this recipe is enough, but a full batch is best for a hungry family. Whisk the ingredients until the batter is smooth and all ingredients are incorporated.

Add about 1/2 – 1 tbsp of coconut oil to a medium size pan, enough to cover the bottom of the pan. Heat the burner to medium-high. When the oil is hot, pour the pancake batter into the pan, making mini pancakes about 2 inches in diameter. You can make fun shapes or try to go bigger, but in my opinion, the batter cooks best at this size. It allows the middle to cook while the outside edges crisp up like a fritter.

Flip the pancakes when the edges are golden brown and the middle batter is no longer runny. This process is done in minutes if not seconds.

Pancakes are ready to serve directly on a plate. When making a large batch and serving them to many, I like to use my baking racks for the pancakes that are done. It keeps the underside from getting soggy.

These pancakes are delicious by themselves, but we also like to get creative with different toppings. Jonathan likes the classic syrup topping from our local farms. When he is extra hungry I add peanut butter and maple syrup mix combo. My favorite is to pair the pancakes with fresh fruit. In the summer our peach tree is bursting with good flavor, a delicious pairing with my pancakes. Around the holidays I often have almond milk whipped cream by Reddiwip in my fridge. I top the pancakes with a dollop of cream and a sprinkle of fresh berries.

Find your perfect flavor combination and tell us all about it. Be sure to follow us on Instagram @GreenGurneys or like our Green Gurneys Facebook page for more inspiring ideas and healing recipes. If you are excited about this recipe, tag us and share it with your friends.

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