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Cherry-Vanilla Puff Pancakes

Holiday and celebration breakfasts with family are anticipated all year. Traditions, time to eat, laugh and be together is so much fun. When you are pursuing a healthy lifestyle, these traditions with family need to be kept but maybe the food that is prepared can slowly shift with new recipes and healthy traditions that become new family favorites. One of our family’s favorite things is to create a big breakfast when everyone is home for holidays or weekends. I’ve created a collection of favorites that we all enjoy.

Here is my recipe for an easy puff pancake that can be modified based on the fruits of the season. It originally came from Food and Wine Magazine, but I have made significant substitutions, so the recipe is grain free, sugar free, dairy free. The ingredients are mixed in a blender, so it also creates very few dirty dishes.


Cherry-Vanilla Puff Pancake


Use as a dessert or a breakfast recipe


  • · 2 T grass fed butter or Kerrygold, may substitute coconut oil-used for the baking pan, not for the recipe
  • · 5 pastured eggs
  • · ¾ cup sugar substitute (Erythritol, Xylitol, Swerve)
  • · ¾ cup coconut milk creamer or coconut milk from a can
  • · ¼ cup gluten free flour (Almond flour or coconut flour). I have even used leftover spagetti squash and the texture turned out great
  • · 1 t grated lemon zest or 6 drops doTERRA lemon essential oil
  • · ½ t almond or vanilla extract
  • · ½ t celtic sea salt


12 ounces fresh or frozen unsweetened cherries or fruit of choice


Preheat oven to 350 degrees and put cast iron skillet in oven with the 2 T butter. Let the butter melt and cover the surface of the skillet. This will create a nice “crust” for the pancake as it bakes.


In a blender combine all ingredients EXCEPT the butter and the cherries. Pour the batter into the preheated skillet with the melted butter. Place cherries into the batter. Bake for 30 minutes and then remove when the center is set and the top is browned. Serves 6