Cinnamon Cream Pancakes (Dairy/Gluten Free)

I’m not supposed to eat dairy. Do I still eat dairy? Yes…sometimes…and then I regret all my life choices.


I do not have an intolerance to gluten, but I avoid it if I can. The problem with gluten free products is they often have lots of other starches or fillers included, or they are packed to the hilt with sugar.

Young Living’s gluten free pancake and waffle mix has five ingredients: GF oat flour, arrowroot flour, garbanzo bean flour, sorghum flour, and amaranth flour. That’s it…no more ingredients. It’s a phenomenal mix and tastes amazing. There is no gumminess or that weird crumbly texture that often comes with GF products.

However, I am trying to avoid dairy, so the recipe that was included on the box didn’t help me too much. It was time to make some tweaks. I added one drop of Cinnamon Vitality Oil to give the recipe a warm spiciness. Please be sure you put a drop of oil on a spoon and stir it into the batter instead of dropping a drop from the bottle - it comes out FAST and can ruin the recipe if you go hog-wild.

Cinnamon Cream Pancakes (makes 4-6 pancakes)

  • 1 1/4 cup Young Living Gluten-Free Pancake Mix

  • 3 packets organic stevia

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/2 tsp sea salt

  • 1 drop Young Living Cinnamon Vitality Oil

  • 1 egg separated, yolk from white

  • 3/4 cup unsweetened almond milk

  • 1/4 cup coconut oil melted and cooled, plus some extra if you want to grease the griddle with it.

  • Top with coconut whipped cream, ground cinnamon and pure maple syrup (not that corn syrup biz).

In a bowl, combine the pancake mix, 2 packets of stevia, baking powder, baking soda and salt. Set aside.

In a separate bowl, whisk the egg yolk, almond milk, 1 drop of Cinnamon Vitality oil, and coconut oil. In yet another bowl (we are making a mess here, friends…its pancakes), whisk the egg white and remaining packet of stevia until the whites are frothy. They don’t have to have peaks, just jazz them up for a minute or two.

Fold the egg yolk mixture into the dry mix. Then carefully fold in the egg whites into the batter. Pour by 1/3 cup measures onto a greased griddle and fry ‘em up. Serve with coconut whipped cream, syrup and cinnamon.


Samantha Bossalini