Grain-Free Pancake Pockets
Do you enjoy pancakes and eggs? Do you have your old sandwich maker lying around? If the answer is yes, you’re in for a real treat! This Grain-Free Pancake Pocket recipe is simple to make and extremely fun to eat!!! If you can prepare pancake batter and scrambled eggs, you can make this amazing breakfast/brunch dish! (And you can even hide some veggies inside where your kids can’t see them! 😉)
These Grain-Free Pancake Pockets can even be made ahead and warmed up later for an awesome on-the-go meal or snack anytime!
How can they be grainless??? Through the magic of cassava flour. 🙌 It’s the perfect wheat/grain substitute! Cassava flour tastes just like wheat flour, but is not inflammatory to the gut, and is approved for paleo, autoimmune (AIP) and Whole30 diets! It’s yummy as well as supports gut health and stable blood sugar!!! It’s a win-win!!!
Shop Cassava Flour by clicking here:
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Need a sandwich maker??? Click here!
The sandwich maker I have was given to me as an engagement gift 30 years ago!!! Since it isn’t made anymore I’m recommending this one because of its outstanding reviews! By clicking the link above, you will be brought to this link on Amazon where you can explore all available options as well.
*By ordering Otto’s Cassava Flour and other recommended products through our website we get a small commission which helps to support the maintenance of Crazy For Yuca. There’s absolutely no additional cost to you. All recommended products are ones that I use in my own kitchen. Thank you so much for supporting our efforts to bring you the latest yuca/cassava recipes!
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Let’s make Grain-Free Pancake Pockets!
*Printer-friendly recipe at the bottom of post*
Makes 8 triangle Pancake Pockets
*Click on any needed ingredient to easily order it online*
Pancake Batter Ingredients:
-1/2 cup Ottos Cassava Flour
-1 Tbsp Coconut Flour
-4 cage-free eggs
-1 Tbsp melted organic coconut oil
-3 Tbsp milk of choice (I use almond milk so they’re dairy-free)
-1/4 tsp baking soda
-1/4 tsp pink Himalayan salt
-1 Tbsp organic honey or 1/8 tsp Organic Pure Monk (for a healthy, sugar-free option)
-Optional: Organic maple syrup for dipping.
Egg Filling Ingredients:
-4 cage-free organic eggs (I use duck eggs since I’m sensitive to chicken eggs)
-vegetables of choice – I enjoy organic onion, spinach, scallions, tomato, and zucchini – chopped
-pink Himalayan salt – to taste
-Oil of choice to coat pan (I use Chosen Foods Avocado Oil)
-Optional: Any desired seasoning variation can be used. I enjoy Primal Palate Super Gyro (a scrumptious Greek seasoning blend) or Penzey’s Sandwich Sprinkle (a favorite seasoning blend of mine that goes with anything!)
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Instructions for Pancake Batter:
-In a large bowl, whisk eggs, melted coconut oil and milk of choice until well combined.
-Add cassava (yuca) flour, coconut flour, baking soda, salt, and sweetener of choice. Blend until batter is smooth.
-Set aside until ready to assemble your pancake pocket in sandwich maker.
Instructions for Scrambled Egg Filling:
-Wash and chop desired veggies.
-Coat a frying pan with a thin layer of oil.
-Saute’ veggies until they begin to soften – about 2-3 minutes.
-Crack eggs into a bowl and whisk.
-Add whisked eggs to veggie mixture and fully combine.
-Add salt and any other seasoning of choice.
-Keep mixing until egg is fully cooked.
Instructions for Pancake Pockets:
-Heat sandwich maker.
-Once heated, open lid and apply a thin layer of oil to prevent sticking.
-Spoon a thin layer of batter (divided) to fully cover the bottom of sandwich maker. (A thin layer is required to make sure there is enough room for the egg filling.)
-Spoon scrambled egg mixture on top of pancake batter, within the confines of the pocket of the sandwich maker.
-Spoon a top layer of pancake batter, just enough to cover egg mixture.
-Close the lid of sandwich maker and allow to cook for 3-4 minutes.
-Lift lid. Pancake Pockets are fully cooked when the batter turns slightly brown. (See picture above)
-Serve immediately or store in the refrigerator for later.
-Serve by themselves or with syrup, if greater sweetness is desired. I love them plain!
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Do you enjoy pancakes and eggs? Do you have your old sandwich maker lying around? If the answer is yes, you're in for a real treat! This Grain-Free Pancake Pocket recipe is simple to make and extremely fun to eat!!! If you can prepare pancake batter and scrambled eggs, you can make this amazing breakfast/brunch dish! (And you can even hide some veggies inside where your kids can't see them! 😉) These Grain-Free Pancake Pockets are made grainless through the magic of cassava flour. 🙌 Don’t worry! No one will ever guess these are gluten, grain, and dairy-free!
- 1/2 cup Ottos Cassava Flour
- 1 Tbsp Coconut Flour
- 4 cage-free eggs
- 1 Tbsp melted organic coconut oil
- 3 Tbsp milk of choice (I use almond milk so they're dairy-free)
- 1/4 tsp baking soda
- 1/4 tsp pink Himalayan salt
- 1 Tbsp organic honey or 1/8 tsp Organic Pure Monk for a healthy, sugar-free option
- Optional: Organic maple syrup for dipping.
- 4 cage-free organic eggs (I use duck eggs since I'm sensitive to chicken eggs)
- vegetables of choice – I enjoy organic onion spinach, scallions, tomato, and zucchini – chopped
- pink Himalayan salt – to taste
- Optional: Any desired seasoning variation can be used. I enjoy Primal Palate Super Gyro (a scrumptious Greek seasoning blend) or Penzey's Sandwich Sprinkle (a favorite seasoning blend of mine that goes with anything!)
- Oil of choice to coat pan I use Chosen Foods Avocado Oil
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In a large bowl, whisk eggs, melted coconut oil and milk of choice until well combined.
-
Add cassava (yuca) flour, coconut flour, baking soda, salt, and sweetener of choice.
-
Blend until batter is smooth.
-
Set aside until ready to assemble your pancake pocket in sandwich maker.
-
Wash and chop desired veggies.
-
Coat a frying pan with a thin layer of oil.
-
Saute' veggies until they begin to soften – about 2-3 minutes.
-
Crack eggs into a bowl and whisk.
-
Add whisked eggs to veggie mixture and fully combine.
-
Add salt and any other seasoning of choice.
-
Keep mixing until egg is fully cooked.
-
Heat sandwich maker.
-
Once heated, open lid and apply a thin layer of oil to prevent sticking.
-
Spoon a thin layer of batter (divided) to fully cover the bottom of sandwich maker. (*A thin layer is required to make sure there is enough room for the egg filling.)
-
Spoon scrambled egg mixture on top of pancake batter, within the confines of the pocket of the sandwich maker. (*Do not over-fill.)
-
Spoon a top layer of pancake batter over the vegetables, just enough to cover the egg mixture.
-
Close the lid of sandwich maker and allow to cook for 3-4 minutes.
-
Lift lid. Pancake Pockets are fully cooked when the batter turns slightly brown.
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Serve immediately or store in the refrigerator for later use.
-
Eat by themselves or dip into organic maple syrup, if greater sweetness is desired. I love them plain!
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Enjoy!!!
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Check out the yuca/cassava snacks! – all personally taste tested and approved by me and my family! 👍
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Disclaimer– At Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
