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Grain-Free Almond Pancakes – Day 14 Grain-Free Challenge

by Deliciously Organic on September 23, 2011

When we’re eating grain-free, breakfast sometimes gets a little boring. It seems like an endless road of eggs, eggs, and more eggs. I don’t really mind, but at least once a week, I’ve found myself craving something that resembles a whole grain carb. Gail commented on a post that she likes to make almond pancakes. I asked her for the recipe, she shared, and I tweaked it a bit. The incredible taste absolutely amazed me! I actually felt like I was breaking the rules.

Here are some more suggestions for a breakfast that doesn’t center around eggs:

Sausage and Hashed Browns
Peanut Butter Cup Smoothie
Apple Breakfast Popover
Acorn Squash Breakfast Hash

I prefer my pancakes with a minimal amount of syrup on them. I tried these plain, with a little honey, and with maple syrup; all versions tasted great. So go ahead, whip up some pancakes and feel that smile come across your face because it will feel like cheating, but you’ll know the truth.

We are at the close of week two! This week I lost 2 1/2-inches and 3 pounds for a total of 4 1/2-inches and 8 pounds in just two weeks. I also feel more level-headed throughout the day and don’t have the “afternoon slump”. How are you doing/feeling? I’m sure there are many of you with similar news. Please share!

Grain-Free Almond Pancakes

Serving Size: Makes 6-8 four inch pancakes

Grain-Free Almond Pancakes

I prefer to make my own baking powder to ensure that it's grain-free. Here's the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar.


    For the batter:

  • 1/2 cup full-fat cottage cheese

  • 3 large eggs

  • 1/2 cup almond flour

  • 2 tablespoons coconut flour

  • 2 teaspoons raw honey

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon grain-free baking powder (see above)

  • Pinch of sea salt

  • 1/4 teaspoon unflavored gelatin, optional (if you choose to omit the gelatin, the pancakes will taste fine, but not hold together quite as well)

  • 1/4 teaspoon almond extract
  • Few tablespoons coconut oil for frying

  • Butter

  • Maple syrup or honey for drizzling


Place all ingredients in the bowl of a food processor or blender and process until smooth. Let batter rest for 5 minutes. Heat a large skillet over medium heat for 1-2 minutes until hot. Add about a teaspoon of coconut oil to pan and swirl to coat. Using a ladle, spoon batter into pan to make 3 pancakes. Cook until bottom is golden brown and flip. Cook until golden brown on second side. Repeat with remaining batter. Serve with butter and maple syrup.

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{ 46 comments… read them below or add one }

Allison [Girl's Guide to Social Media] September 23, 2011 at 12:24 pm

Interesting. I’ll have to give these a try. I love anything almond!


Shalene September 23, 2011 at 12:25 pm

Could you swap the cottage cheese for yogurt?


Deliciously Organic September 23, 2011 at 12:30 pm

I have no idea. If you do try it, make sure and use the unflavored gelatin to give the pancakes more structure. If you try it, please let me know how it turns out!


Caroline @ chocolate and carrots September 23, 2011 at 12:29 pm

These look amazing! I made almond flour pancakes the other day and I never would have thought to mix in some coconut flour. Yum! :-)


the urban baker September 23, 2011 at 12:32 pm

I love using cottage cheese in my pancakes and do it often. With this being day 5 of being grain free (not as hard as I had anticipated), I am going to give these a try. They look perfectly perfect! Don’t know about the inches, but I have lost 3 lbs! woot, woot!


MaryLynn September 23, 2011 at 12:57 pm

Would arrowroot powder be a suitable substitute for the unflavored gelatin? I’m new at this and am still figuring out what can be subbed for something else.


Deliciously Organic September 23, 2011 at 7:01 pm

Arrowroot wouldn’t work in these. The gelatin is optional so you can omit it if you’d like.


Bev Weidner September 23, 2011 at 1:32 pm

Those look GORGEOUS.

Like GORG.

Wait, does that even work?


Erika Harless September 23, 2011 at 2:00 pm

Yummy! Perhaps I’ll have to adventure into a new world of flours and try these :)


Nancy@acommunaltable September 23, 2011 at 2:49 pm

I never would have thought to make pancakes from almond flour… they look delicious!


Karen September 23, 2011 at 4:15 pm

Thank YOU! Can I substitute something for the coconut flour, I haven’t been able to find it locally and I’m really excited to give these a try. I’m one day behind in the challenge (lost 5 pounds and actually see a curve in my waiste again, didn’t think to measure before making the change). I’ve been making some great breakfast replacements myself. My son recently realized he likes sweet potatoes :o). So, I have been dicing them up for breakfast and making a sort of sweet potatoe hash, YUM! Your hash browns gave me the idea, he can’t have the high glycemic russet potatoes but the sweet potatoes are great.


Deliciously Organic September 23, 2011 at 7:00 pm

You can use almond flour, but the structure of the pancakes won’t be exactly the same – but they will still taste great! Enjoy!


Deliciously Organic September 26, 2011 at 1:06 pm

I tried it this weekend with the sweet potatoes and loved it!! Thanks for the suggestion!


Maria September 23, 2011 at 6:59 pm

Pancakes have been a staple for me while being pregnant. These look superb!


Katrina September 24, 2011 at 4:44 am

Soo yummy looking! Great idea!


Amanda September 24, 2011 at 6:35 am

Thank you so much for posting this! I tried to make GF pancakes the other day and was so disappointed in the result. Cant wait to try these!!!


aida mollenkamp September 24, 2011 at 7:07 am

I like eggs for breakfast but I’m sure I’d eventually get sick of them as well. These pancakes look and sound tastier than the real thing — definitely a must try!


Nicole September 24, 2011 at 10:00 am

I still haven’t experimented with coconut flour yet. The texture looks really nice!


Amanda@EasyPeasyOrganic September 24, 2011 at 3:29 pm

I’ll definitely be making these, Carrie! I love ricotta/cottage cheese in pancakes, and I’ve been trying to diversify from wheat, too. Yay! 😉


Brooke @ Food Woolf September 24, 2011 at 6:22 pm

Wow! Three pounds! Holy gluten-free diet! Great job!


Gail September 25, 2011 at 5:44 pm

Yay! So glad to see you gave these a try and liked them!! I love the additions too!—will have to give them a whirl! I like to leave all the tweaking to the experts and it looks like yours are spot on ;). I’m glad the additions give them a little more substance too…they needed it!



marla {family fresh cooking} September 25, 2011 at 6:37 pm

Wow sounds like the grain free diet is a total win for you :)


Lucy Lean September 26, 2011 at 11:43 am

Go Carrie – in your honor I bought gluten free flour again – this time I made red velvet cupcakes – yum!


Sylvie @ Gourmande in the Kitchen September 26, 2011 at 4:40 pm

Wow those are some great results you are getting from this grain-free challenge. While I’ve certainly cut down my consumption, I haven’t gone totally grain-free. I think we get used to certain types of foods and it’s hard to break the habit. It’s nice to have some good grain-free options to replace them like these pancakes.


Cookin' Canuck September 26, 2011 at 8:57 pm

I am always looking for healthy breakfast options that break away from the norm. These look wonderful, Carrie!


Georgia Pellegrini September 28, 2011 at 9:33 pm

I had never thought of an “almond” pancake, but I’ve been making my own almond flour lately and it would be perfect here. I love your challenge that you’re on. So inspiring.


J Uhler September 29, 2011 at 2:49 pm

Hi Carrie! You mentioned you ground your own flour using dehydrated almonds. Did you dehydrate them yourself with an oven or food dehydrator? or did you purchased the almonds already dehydrated? If you did it yourself – how long, what temp in the oven or for how long in a food dehydrator? I thought about grinding almonds myself in the food processor and was looking for some guidance. Thanks in advance for your help!


Deliciously Organic September 30, 2011 at 11:51 am

You can follow this recipe for the dehydrated nuts, but omit the maple syrup: http://deliciouslyorganic.net/sweet-crispy-pecans-and-a-giveaway-from-mighty-nest/


Arlinda September 30, 2011 at 7:45 am

Just tried these this morning and they are delicious. My bf was initially reisistant to the idea of wheat/gluten free and he said he likes these better than regular pancakes!


Doreen October 6, 2011 at 7:12 am

Just made these…delicious! I blended in my Vitamix , they were light, and held together very well, without the unflavored geletin. I thought of adding blueberries next time. Love your website, and love the grain free recipes you’ve added. Wheat belly no more! (added benefit, clear head!)


Stefanie October 7, 2011 at 8:16 am

Delicious!! Such a different “full” feeling with these than with regular wheat pancakes. I made them for dinner last night and they were spectacular!


Adrianne October 12, 2011 at 5:19 pm

I have recently discovered your blog along with 100 Days of Real Food. I am learning so much! I have a daughter with a mild egg allergy –we need to limit her egg consumption. Do you have some recipes that are grain free that use less or no eggs? I currently use flaxseed and water as a substitute in a pancake made with whole wheat flour. I was unsure how that would work in this recipe or other grain free recipes. Any advice would be greatly appreciated! Thanks!


Deliciously Organic October 13, 2011 at 9:05 am

I don’t have a ton of experience baking without eggs. I’d go to Molly’s blog (www.organicspark.com) and ask her. She’s more familiar with egg-free baking than I am!


Adrianne October 13, 2011 at 5:05 pm

Thanks very much! It is wonderful to be able to have this type of interaction with experienced cooks who also care about nutrition! I am really enjoying all that I am learning!


Tina October 18, 2011 at 8:26 pm

Yeah! My first time using coconut flour. I love to treat my kids to “breakfast for dinner” when daddy is out of town, and so made these tonight. I substituted almond yogurt for the cottage cheese since we have dairy allergies. The texture seemed good to me. I wanted to share in case anyone else was looking for a dairy-free version.


Nicole Kavanagh January 4, 2012 at 5:33 am

These are amazing! I have had some pretty bad grain free pancakes since beginning this journey in October. This is by far the best recipe, and could compete with fluffy flour based pancakes any day. Thanks so much, Carrie.


Erin @ Texanerin Baking February 26, 2012 at 12:08 pm

Thank you so much for this recipe! It’s definitely the best of the grain-free pancakes I’ve tried. I didn’t use the gelatin but mine somehow turned out even fluffier than the pictures so I was really happy. That never happens! Next time I’ll use more almond meal (I can’t find almond flour in Germany) in place of the coconut flour. There’s something about that stuff that I just don’t like, but these were still really yummy, despite their coconut flour content. :)


Machele Cave March 1, 2012 at 11:07 am

Just wanted to say that my kids RAVE about these pancakes!!! :)


Kim dodaro May 5, 2012 at 12:40 pm

Can I use a gluten free flour mix for the base


Deliciously Organic May 5, 2012 at 2:34 pm

I’ve never tested that, but I’m not sure it would work very well. I think you’d have better luck using a gf flour mix for my whole wheat pancake recipe. I would also use about 1 teaspoon of unflavored gelatin to act as a binder: http://deliciouslyorganic.net/whole-wheat-buttermilk-pancakes/


Nancy April 20, 2013 at 10:45 am

Try 1 – 2 Tbls ground flax as replacement for the gelatin; the pancakes will completely hold together. You may need to a a bit of water if it gets too thick, but the cakes & the texture is amazing.
Thanks for the recipie.


Oksana June 26, 2013 at 3:09 pm

Can I skip the almond extract? (Or perhaps sub for vanilla?..)


Deliciously Organic June 27, 2013 at 7:56 am

Yes, you can skip the extract and substitute with vanilla.


Bess Freudenreich March 30, 2014 at 9:30 am

Please help me understand out what I’m doing wrong. I used a cast iron skillet to make the pancakes and they were other burned, or fell apart undercooked. But they always stuck to the pan! I heated it on medium and used coconut oil. Did I use the wrong pan…maybe nonstick would be better? I cannot figure it out.


Deliciously Organic March 31, 2014 at 9:09 am

It sounds like the pan needs to be re-seasoned. Here’s a tutorial: http://www.organicspark.com/portfolio/technique-how-to-season-a-cast-iron-skillet/


Bess Freudenreich April 1, 2014 at 8:44 am

I neglected to mention that the Le Creuset skillet is enamel coated. Sorry, Carrie. I tried making them at temp level 4 and 3 on the stove…maybe I should go lower? I was also thinking about the amount of batter I’m using per pancake. Maybe it’s too much- by the time the bubbles on top are popping- it’s burned. Maybe using less batter and spreading it out for a thin pancake would work? I may be making them too thick?? I’m determined to get this right- because the batter is super tasty! Thanks, for your thoughts.


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