Laura Lee’s Kitchen by Mind, Body & EDS

When it comes to finding a good gluten free American pancake recipe that actually makes fluffy, mouth-watering, soft pancakes, I have searched far and wide and found it near impossible. A lot of recipes that are gluten free require mashed bananas. Unfortunately, due to my Mast Cell Activation Disorder, I am unable to eat bananas due to their high content of histamines. So I have trialled countless recipes that I had so much hope for, but failed terribly creating grainy, crumbly, tasteless pancakes that just don’t do the classic recipe justice.

But, gluten and dairy free eaters you will be relieved to hear that I have finally concocted the perfect balance of ingredients that actually create the closest replica of the classic American pancakes – and believe it or not, they are healthy too so you can selflessly indulge guilt-free! The combination of cinnamon, cacao and bursting warm blueberries is simply delicious! I recommend you trial these out on your non-gluten relatives and friends and see the surprised look on their faces when their taste buds are bursting with flavour!

Why raw cacao and not normal chocolate? Processed chocolate is made with roasted cocoa, milk, sugars and other processed ingredients. Research has found that adding these extra ingredients during the production of normal chocolate actually prevents your body from absorbing the good antioxidants and nutrients that are in chocolate. Therefore, your body is just consuming milk and sugar which ultimately is not good for you.

Differently, raw cacao has not been processed and is just naturally fermented. This Amazonian superfood contains 40 times the amount of antioxidants that are in blueberries and is the highest plant-based source of iron. The antioxidant properties (high in flavonoids) of cacao are a huge benefit to those who have impaired glucose tolerance as it reduces insulin resistance and sensitivity, helps increase the good form of cholesterol in our blood (HDLs), reduces blood pressure and improves circulation. It also contains phenethylamine which ultimately causes the brain to produce pain relieving and stress relieving chemicals which stimulates secretion of our “feel good” hormones, endorphins (Source: Food Facts). So all of these nutrients are huge benefits for someone living with a chronic illness like myself who suffers from chronic pain on a daily basis.

The recipes cooks roughly 5-6 small American styled pancakes.


1 Cup of Almond Flour

1/2 Cup of Unsweetened Almond Milk

1/2 Cup of Blueberries

1/4 Cup of Cacao Nibs

1 Egg

1 Egg White

2 Tablespoons of Maple Syrup

2 Teaspoons of Vanilla Extract

1 Teaspoon of Cinnamon

1/2 Teaspoon of Bicarbonate of Soda

Pinch of Salt

Knob of Coconut Oil (for cooking pan)

Optional toppings: Blueberries, Raspberries, Almond Butter, Maple Syrup


  1. Mix the almond flour, cinnamon, bicarbonate of soda and salt together in a bowl.
  2. In a separate bowl, whisk the almond milk, egg, egg white, maple syrup and vanilla extract together.
  3. Slowly add the wet ingredients bowl into the flour bowl and whisk together until a pancake batter consistency (you may need to add a drop more of almond milk depending on the consistency).
  4. Fold into the pancake batter the cacao nibs and blueberries.
  5. Heat a non-stick pack or griddle over a medium heat and add a knob of coconut oil.
  6. Drop a large spoonful of pancake batter onto the pre-heated non-stick pan or griddle.
  7. Cook between 3-4 minutes until you see lots of bubbles appearing in the pancake.
  8. Flip the pancake and cook for another 2-3 minuted until golden.
  9. Repeat the cooking steps with the left over pancake batter.
  10. Once all pancakes have been cooked, choose from a variety of toppings and enjoy!