Quantcast

Pancake and Waffle Recipe

by Deliciously Organic on January 12, 2012

In my mind, this recipe shouldn’t work. 5 ingredients – nut butter, egg, yogurt, vanilla, and honey. With skepticism, I whisked them together, poured them on a griddle and Viola! Grain-free, delicious sweet cakes. I came across this recipe last week because some of us in the family have been doing the introductory phases of the GAPS diet. It’s a diet to help restore healthy gut flora and a good way to start our family on the right foot this year. We had thought and talked about it as a family for a few months and finally decided it was time. My youngest has been along for the ride and many times she has actually said with enthusiasm, “I love the GAPS diet!” (this is not an exaggeration). About five days into the diet, when it was time to introduce a few new foods, a friend gave me this recipe. It works like a charm. I felt like I was cheating, and it’s one of the simplest recipes I’ve tried in a while.

We tested it with peanut butter, almond butter and sunflower butter. Then we tried them as pancakes or waffles. They defy logic (my logic, anyway) and have served as breakfast, lunch, dinner and a quick snack. You must give these a try. I think you’ll be just as shocked as I was.

Grain-Free Pancakes or Waffles

Serving Size: Serves 4

Grain-Free Pancakes or Waffles

This is a great recipe to play with. The batter isn't too sweet, so if you want a sweeter batter add a bit more honey. You can also add different spices, chopped nuts, or extracts. If you choose to substitute with sunbutter, add an additional 2 eggs to the batter.


Ingredients

    For the batter:

  • 1 cup creamy peanut butter or almond butter

  • 4 large eggs, gently beaten

  • 2 teaspoons vanilla extract

  • 1/4 cup plain whole yogurt

  • 1 tablespoon honey
  • For pancakes:

  • 1 tablespoon ghee (clarified butter)

Instructions

Whisk all ingredients together and cook in a waffle maker. Or, if you're making pancakes, heat a large skillet to medium. Add 1 1/2 teaspoons ghee and melt, swirling pan to coat. Using a ladle, spoon batter into skillet and fry until both sides are golden brown. Repeat with remaining batter.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!

Love this content? Sign up for updates…it’s FREE!

Related posts:

{ 83 comments… read them below or add one }

Brooke @ Food Woolf January 12, 2012 at 10:15 am

I love your little girls’ enthusiasm. It really is incredible. I can’t believe this recipe works so beautifully either. Awesome!

Reply

Danielle January 12, 2012 at 10:20 am

Like you, I was skeptical when I read your title and saw the 5 ingredients. They look delicious though, so I think I’ll have to just try them for myself (: Good luck with the diet.

Reply

Erika January 12, 2012 at 10:31 am

That’s easier than making regular pancakes! (And really does sound to good to be true, but I trust you!)

Reply

Jade January 12, 2012 at 10:38 am

This is just too bizarre – I’ll have to try it!

Reply

Renee January 12, 2012 at 10:40 am

Yay!! Thank you for this one. I have gestational diabetes and find breakfast foods hard since I have to do mainly protein in the morning. This recipe is absolutely perfect. I can’t wait to try it.

Reply

HeatherChristo January 12, 2012 at 10:54 am

WHAT!!!??? I kept re-reading the recipe looking for the binder! This is so cool, I will try this for sure!

Reply

Kami January 12, 2012 at 11:19 am

Umm, can I just say that I’m jealous your kids are excited about the GAPS diet?!? We have been on it since late August and I swear my kids are the most stubborn kids in the world (3 1/2 and 2 years old). They eat most everything great but any soup or broth at all is an all out battle. Congrats! Can’t wait to try these.

Reply

LORNA February 23, 2012 at 7:31 am

Kami:

Find out what your kids are “into”. Tell them your soup is all about that. ie: my kids are into cowboys and horses. I told them it was “Cowboy Stew” like the real cowboys eat! They scurfed it up. (Must have hubby play along!) Cheers!

Reply

Maria January 12, 2012 at 11:35 am

I want to try this recipe!

Reply

Alisha January 12, 2012 at 11:43 am

We are hoping to do the GAPS soon! Thanks for sharing! Hope my kids are as excited as yours. We currently use Rob Wolf’s pancake recipe. It’s almond butter, applesauce, egg, vanilla, and we love them!

Reply

Deliciously Organic January 12, 2012 at 12:22 pm

I’ll have to check out his recipe!

Reply

J Uhler January 12, 2012 at 11:52 am

Thank you, thank you for this recipe! I’ve had many requests for pancakes and waffles since we’ve gone grain-free 3 months ago and just haven’t found a recipe I like. Now I can happily serve these to my kiddos and feel good about nourishing their bodies!

Reply

jenjenk January 12, 2012 at 12:53 pm

thank you, thank you, thank you!!!

I’ve been waiting for you to post it!! i can not WAIT to try it!!! :)

Reply

hanna January 12, 2012 at 1:02 pm

2 tbs of peanut butter is 190 cal………………1 cup?? calorie bomb! :)

Reply

Allison [Girl's Guide to Social Media] January 12, 2012 at 1:07 pm

Whoa. Hello! These look absolutely amazing. I am a huge fan of PB, so I must give these a try.

Reply

Mamabear January 12, 2012 at 1:08 pm

My 4yo pretty much lives off of my sourdough waffles. I’ve been wanting to cut his grains back and am hoping this will do it. I can’t tell you how grateful I’ll be if it works. I might even forgive you for making me face the truth about grains! Lol we haven’t given them up completely but I have really been working at replacing them with vegetables and more protein in those little tummies.

Reply

Karen January 12, 2012 at 1:27 pm

Thank you Carrie! Guess what we will be having for breakfast tomorrow :o). I’ve enjoyed your wholewheat pancake recipe, but, my son has been craving waffles, yippee, our new menu for breakfast. Thank you, thank you, thank you! These don’t look like the ones I’ve seen on the internet either, they look like the real thing.

Reply

Tricia January 12, 2012 at 1:29 pm

Just went gluten free and I can’t wait to try these! Thanks!!

Reply

marla {family fresh cooking} January 12, 2012 at 1:57 pm

Nice!! Love these super charged pancakes. A must try :)

Reply

Karin January 12, 2012 at 3:04 pm

They turned out lovely! I wish Kyle wasn’t allergic to peanuts (I’d just love some peanut butter right now!)…..he really likes them w/the almond butter and I have pecans in the dehydrator. I just know the pecan butter will be yummy in these pancakes.

Reply

Holly January 13, 2012 at 9:52 am

I bought a soy butter at the local store in the natural section to replace peanut butter since my kids’ schools are nut free. I tried it first and it tastes like peanut butter! I was amazed. It’s made from soy nuts; I’m not sure your stand on them or if there’s an allergy there, but the taste is amazing!

Reply

Kim Schuette January 18, 2012 at 9:36 pm

Carrie…Great to see your GAPS-friendly pancake recipe. Your reader, Holly, needs to know the soy nuts will disqualify the recipe from being GAPS approved. Plus soy nuts are suppressive to the thyroid…as you know.

Reply

Katrina January 12, 2012 at 4:19 pm

I’m a waffle girl myself! Love this recipe.

Reply

aida mollenkamp January 12, 2012 at 4:25 pm

Wow, I agree that it sounds like this recipe wouldn’t work but your photos prove otherwise! Thanks for sharing!

Reply

Susie January 12, 2012 at 6:28 pm

I made these for supper tonight and they were a huge hit!! Thanks so much for this recipe.

Reply

Amanda@EasyPeasyOrganic January 13, 2012 at 7:23 am

amazing! i thought straight away you must have a typo … no flour??? i’m going to try these for myself … we *heart* waffles around here ;)

Reply

Amanda@EasyPeasyOrganic January 13, 2012 at 7:24 am

PS. glorious pictures, Carrie!

Reply

Nicole B January 13, 2012 at 1:53 pm

What exactly is “whole yogurt”? Does that mean not fat-free? Can I use Greek yogurt?

Reply

Deliciously Organic January 13, 2012 at 2:15 pm

“Whole yogurt” means whole fat, or not fat-free. Greek yogurt would work great!

Reply

Maryea {Happy Healthy Mama} January 13, 2012 at 2:23 pm

Wow! I am intrigued! I’m not on the GAPS diet, but I can’t wait to give this a try.

Reply

Maryea {Happy Healthy Mama} January 13, 2012 at 2:25 pm

P.S. I just pinned this. :-)

Reply

J Uhler January 14, 2012 at 7:30 am

I just wanted to thank you again for this recipe! I made waffles this morning and followed the recipe to a ‘T’, and they turned out fabulous! So tender and so filling. My three 6-year-olds together couldn’t finish 2 whole waffles, and this batter made 3 full waffles on my belgian waffle maker. They loved them! I love the fact that this recipe is simple and uses whole food ingredients that I always have on hand. Thanks again, Carrie, for such an easy and tasty grain-free recipe!

Reply

Deliciously Organic January 16, 2012 at 3:58 pm

Thanks for the feedback! I’m so glad you all enjoyed them!

Reply

Megan January 14, 2012 at 9:44 am

I made these this morning and they turned out well (aside from burning the first few : ). My 8 yr. old went back for seconds, as well as my visiting in-laws. Thanks for providing an option to regular pancakes!

Reply

Deliciously Organic January 16, 2012 at 3:57 pm

You’re welcome! I’m so glad you all enjoyed them!

Reply

Kelley January 15, 2012 at 7:44 am

Just made these for breakfast. Awesome!! Thanks!

Reply

Tammy R. January 15, 2012 at 11:31 am

Oh these were so good! We had them for breakfast yesterday and my normally sceptical family gave them a thumbs up, so this is definately a keeper. Thanks!

Reply

Athena January 17, 2012 at 6:46 am

Oh these look great and I’m completely intrigued by the ingredients. I will have to try them this weekend. I always make pancakes or waffles on Saturday Mornings. :) I love reading your blog, you always have such great recipes and ideas!

Reply

alana @ the food January 17, 2012 at 8:04 am

hi there!
just thought i’d let you know that i made these this weekend as i was SO curious!
delish!
if i had any sensitivities to wheat or grains i would be totally happy with these as an alternative!

thanks!
alana

Reply

Deliciously Organic January 17, 2012 at 8:17 am

Thank you. :)

Reply

Alison @ Ingredients, Inc. January 17, 2012 at 12:05 pm

love these!! Hope you’re well!!

Reply

Jennie M. January 17, 2012 at 7:33 pm

I made these using Almond Butter and whole vanilla yogurt (because I was out of PB and plain yogurt) and they tasted just fine and looked so pretty! Thanks!

Reply

CathyWMDA January 17, 2012 at 7:52 pm

Made these today and they were so good and easy. I topped them off with a touch of cinnamon. These will be a great post workout snack! Will make them again :)

Reply

Linda Wells January 18, 2012 at 7:24 am

I LOVED the info about ghee. I will do that this weekend. Thank you.

Reply

Jo Norton April 11, 2013 at 9:48 am

You might also try coconut oil in place of ghee. It is SO healthy for you!

Reply

Deliciously Organic April 11, 2013 at 12:04 pm

Yep, coconut oil is another great oil to use!

Reply

Vicki January 18, 2012 at 7:31 am

This is the craziest yet simplest recipe Ive ever made! We had these for breakfast this morning and they were so yummy! People have to try it to believe it :-)

Reply

Sylvie @ Gourmande in the Kitchen January 18, 2012 at 1:38 pm

Well that defies my logic as well, I kept looking at the recipe for a flour replacement of some kind. lol I’m so curious to try this!

Reply

Naomi January 19, 2012 at 9:10 am

I am eating these pancakes now, my two year old is the only child at home and he is loving them, my three older children are going to gobble these up! Thank you so much, I am going to share your recipe with everyone!

Reply

Sustainable Earth January 19, 2012 at 5:41 pm

Other than the honey it is pretty good for phase II/III of Atkins as well – assuming you go light on the syrup. Nice idea, can’t wait to try.

Reply

Nichole Patrick January 19, 2012 at 9:30 pm

I cannot have peanuts and I don’t like soy. Do you think that Sunflower butter would work? I like it and it tastes most like peanut butter. I do like almond butter too. Would either work? Thanks

Reply

Deliciously Organic January 20, 2012 at 9:03 am

Yes, both will work. If using sun butter then add an additional 2 eggs.

Reply

Kimberley January 22, 2012 at 2:15 pm

Poor hubby came back with nonfat yogurt instead of whole yogurt….but I’m still impressed with the turn out. YUMBO!!!

Reply

MikeVFMK January 22, 2012 at 6:18 pm

Love simple recipes like this that turn out amazing results. And absolutely love the light in the photos!

Reply

Shazzylynne January 24, 2012 at 8:18 pm

yum, yum, yum….. just saw this and called it out to my dh…. within 5 min he had some made up and we were tasting them…. how wonderful are they… 10 stars for sure!

Reply

Kristin January 25, 2012 at 4:27 am

I too have gestational diabetes and miss pancakes in the morning. I will definitely be trying this. I love peanut butter and use it to get my protein in the morning when I just can’t stomach eggs. Only 4 more weeks left on this GD diet but I hope to continue watching my carb/grain intake after the birth of my baby to help lose the post baby weight.

Reply

Carolyn January 25, 2012 at 6:11 pm

These sound so interesting, I think I definitely have to give them a try!

Reply

Wendie January 29, 2012 at 10:18 am

I made these this morning, I only have NF Greek Yogurt, and I used 1/4 almond flour and 3/4 cup peanut butter – they turned out fantastic and really helped with the pancake craving. When I plugged them into my fitness tracker, was pleased to see they were only like 9 net carbs per 2 pancakes! Thanks for the great recipe!

Reply

linda February 14, 2012 at 3:08 pm

Anyone have a vegan version of this? could I use canned coconut milk instead of yogurt, or almond milk or a mixture?

Reply

Melissa May 25, 2012 at 11:09 pm

Hi Linda, I use applesauce in a 1:1 sub for the yogurt, and it works excellently. I also added a teensy splash of vinegar because I had a feeling something in the yogurt (probably the bacterial cultures) helped with leavening. I’m very happy I did; based on past experience I probably would have ended up with a bunch of burnt rubbery-goop had I not added the vinegar. I’m not sure if by vegan you actually meant dairy-free because you didn’t ask for an egg substitute, and I’m kind of doubtful this would work for egg-free, but I haven’t tried, so I can’t say for sure. I was able to make this recipe with only egg whites using 1/2 cup of them, (each whole egg being about 2 tablespoons of whites) because I’m allergic to yolks. I used to have issues with yolks and whites, so I know the frustrations of egg-free baking. As for the honey, I’m not familiar with GAPS and if this is okay, but the most direct sub would be agave. I completely left out the sweetener, thinking with the applesauce and nut butter it would be plenty sweet on its own, but I think the honey also helped absorb moisture, so next time I may end up adding more applesauce to attempt to remedy that. I don’t know if this helps at all, but I wish you luck!

Reply

Jeanine April 26, 2012 at 3:52 pm

Delish! We added mini chocolate chips and served them with a scoop of ice cream for a pretty healthy dessert. We’ll eat the rest for breakfast, sans ice cream.

Reply

Sara May 8, 2012 at 12:33 pm

These are so good! Followed the recipe exactly but adjusted so that it would make 2 servings since I was running out of peanut butter. Might try with almond butter next! OOH. Or cashew butter. Walnut butter! I’m excited.

Reply

Kari May 11, 2012 at 8:09 am

Has anyone tries to freeze these?

Reply

Deliciously Organic May 11, 2012 at 8:11 am

These freeze very well. You can put them in the oven frozen at 350 degrees for about 10 minutes to reheat.

Reply

Lauren May 16, 2012 at 1:09 pm

Hi Carrie,
I too am a mom with two daughters! I just found this recipe, and I can’t wait to try it! I love your blog and find you very relatable. Thank you!

Reply

Lauren May 16, 2012 at 1:29 pm

Hi Carrie,
I can’t wait to try these! I too am a mom with 2 daughters, and I find your blog very relateable. Thank you!

Reply

Abby June 4, 2012 at 8:19 am

I am new to your blog and LOVE everything i have found so far. You are a godsend. I was VERY excited to try these as I have been looking everywhere for a really good gluten free waffle recipe. And I was just plain curious to see if they would work ;). I made them this morning and was pleased when they actually turned out! I know I probably won’t find anything EXACTLY like regular waffles. However, the texture was very…..dry, I guess you could say. My kids were excited to try them but had to force down the four or five bites they managed to eat. Any ideas what I did wrong? Or is this the way they are supposed to be? I used almond butter (this was all I had on hand) but other than that I followed the recipe to the “T”. They do look beautiful and smell amazing. They don’t taste bad. Just….dry-ish…sorta. Do you think it was the almond butter?? Any ideas on how to make them more pancake-y???

Reply

Deliciously Organic June 4, 2012 at 8:42 am

It was most likely the almond butter. I’ve noticed some almond butters can be very dry. So maybe add a tablespoon of butter or coconut oil to make up for the lack of moisture if you make them with almond butter again. Let me know!

Reply

Andrea November 18, 2012 at 10:07 am

these were absolutely perfect. i sauteed some apples with butter, cinnamon, and a teaspoon of coconut palm sugar to top the waffles. what a lovely sunday brunch!

Reply

Deliciously Organic November 19, 2012 at 8:31 am

I’m so glad you enjoyed them! I love the idea of sauteed apples and butter on top. Yum!

Reply

Frances February 9, 2013 at 9:58 am

Thank you so much for sharing this recipe. I have felt awful whenever I ate pancakes for years….I love this recipe and so did my son. It worked out beautifully.

Reply

Deliciously Organic February 11, 2013 at 9:01 am

I’m glad you enjoyed it!

Reply

Autumn March 25, 2013 at 7:09 pm

These were delicious, and so very simple! I am on the ketogenic diet for managing cancer, and have been craving pancakes. I made these with almond butter and skipped the honey, and they were fantastic–hit the spot while sticking with my diet. My kids and husband found them irrisistable too. Thank you!!!

Reply

Deliciously Organic March 26, 2013 at 8:32 am

I’m so glad you enjoyed them!

Reply

Polly April 14, 2013 at 11:48 am

I just made these for an easy Sunday brunch and we loved them! I made a super quick and easy sauce to go on top with a mashed banana, a handful of hand-crushed frozen raspberries and some yogurt. It really sealed the deal. I think next time I make them I’ll try some mashed banana in the batter and skip the honey. Do you think that would work?

Reply

Deliciously Organic April 15, 2013 at 7:44 am

I haven’t tried it, but I think banana would work great as a substitution.

Reply

Aleksandra Kleschina July 14, 2013 at 7:51 am

what if i don’t have the vanilla extract – can I still try this recipe or it definitely wouldn’t work? If it’s really important for the recipe than what can I replace it with? Thank you! Anxiously waiting for reply and dreaming to try it!!

Reply

Deliciously Organic July 15, 2013 at 5:57 am

You can make these without the extract and they will turn out just fine. Enjoy! :)

Reply

Aleksandra Kleschina July 24, 2013 at 11:49 am

thank you very much!! I tried them also as soon as I read your reply. I was very excited to do that, but the result was a bit problematic. I’m sure the mistake is on me, I just really would like your opinion on what I did wrong (as I’m new to this type of gluten-free cooking). As I couldn’t find peanut butter in my city (believe it or not, but it is absolutely unpopular in Russia and you can’t buy it in stores) I decided to make my own. I followed all the steps but the consistency was very tough and not tender and smooth. I thought that this should’t be a problem since tough should be better then too liquid. I also has 5 egg yolks left from tryink egg white muffins and I put those instead of whole egs. As a result, my pancakes were of a very different consistency then I see in your pictures and they could easily come apart (not like real pancakes) – do you think the problem was in the egg yolk or actually the quality of peanut butter also contributed greatly? The reason why I’m asking is that I really want to try it again. I”ll make the butter again and put whole eggs is the problem was only in eggs, but it if was mainly in peanut butter, then I’ll have to give it up. What do you think? Sorry for a long post!

Reply

Deliciously Organic July 25, 2013 at 5:36 am

The issue was probably more the yolks than the homemade peanut butter. The pancakes didn’t have enough moisture so that’s probably why they were tough. I would try next time with homemade peanut butter and and full eggs next time. I think you’ll see a huge difference! :)

Reply

susan January 19, 2014 at 7:03 am

darn, I am making these now and they are falling apart and not binding together. what did I do wrong?
wah!

Reply

Deliciously Organic January 21, 2014 at 6:03 am

Hmm…I’ve never had that issue so I’m not sure. Did you make any substations? What kind of nut/seed butter are you using?

Reply

susan January 21, 2014 at 6:11 am

thanks for your reply!
I used grassfed butter at first but switched to coconut oil ffor cooking them.
but the real difference came after letting the batter sit in the cold for an hour or two.
I got much better results and ended up with 16 small golden brown cakes.
they froze well and were delicious with Vermont maple syrup.
I’ve passed the recipe/link on to my friends, I hope that is ok.

Reply

Leave a Comment

{ 29 trackbacks }

Previous post:

Next post: