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May 6, 2020

Easy Blender Pancakes (Grain-Free, Paleo)

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Blender pancakes are a great, easy option for breakfast because you just blend all of the ingredients in the blender and fry!

Easy Blender Pancakes (Grain-Free)

Whenever I make a recipe with almond flour, I always use a finely ground flour. In my experience, when the flour isn’t finely ground it can produce a crumbly cake, cookie, pancake, etc.

Some of the brands I recommend:
Bob’s Red Mill finely ground almond flour
Wellbee’s finely ground almond flour
Anthony’s almond flour

Easy Blender Pancakes (Grain-Free)You can stir in all sorts of various mix-ins to create different flavors of these easy blender pancakes.

Here are some ideas:
Blueberries
Chocolate Chips
Pecans (my favorite!)
Bananas
Apple slices and cinnamon

Easy Blender Pancakes (Grain-Free)

To make things even quicker in the morning, I recommend measuring out the ingredients the night before, so you can make breakfast without any measuring!

Here are some other grain-free breakfast recipes you might enjoy:
Morning Glory Muffins
Waffles with Sausage
Lemon Poppyseed Muffins
Apple, Bacon and Sausage Skillet 

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Easy Blender Pancakes (Grain-Free)

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★★★★★

5 from 2 reviews

Adapted from Cook’s

  • Prep Time: 8 minutes
  • Cook Time: 15 minutes
  • Total Time: 23 minutes

Ingredients

For the batter:

  • 2 large eggs plus 1 egg white
  • 2/3 cup water
  • 1/4 cup ghee or coconut oil, melted and cooled
  • 2 tablespoons honey or maple syrup
  • 2 teaspoons vanilla extract
  • 2 1/2 cups finely ground almond flour
  • 1/2 cup arrowroot flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Celtic sea salt

For frying:

  • 4 tablespoon unsalted butter or coconut oil
  • Butter and maple syrup for serving

Instructions

  1. Place the eggs, egg white, water, ghee, honey and vanilla in the blender and blend until frothy, about 30 seconds. Place the almond flour, arrowroot, cream of tartar, baking soda, and sea salt in the blender and blend until smooth.
  2. Heat a large skillet over medium-low heat for 2 minutes. Add 1 tablespoon butter and swirl the pan to coat. Spoon pancake batter, about 1/4 cup each, into pan and cook until edges are set and the first side is golden, about 2-4 minutes. Flip the pancakes and continue cooking until the second side is golden brown, about 2-3 minutes. Repeat with remaining batter.
  3. Serve with butter, maple syrup, or any other toppings of your choice.

Nutrition

  • Serving Size: Serves 6

Did you make this recipe?

Share a photo on Instagram and use the tag #carrievitt — I can't wait to see what you've made!

Photo Credit: Becky Winkler 

Posts may contain affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Filed Under: Breakfast, Gluten Free Recipes, Grain Free Recipes, Kids and School Lunches, Paleo Recipes, Thyroid Support and Health Recipes (Days 31+), Uncategorized | 17 Comments

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17 Comments

  1. Laura

    August 4, 2020 at 3:19 pm

    What could I use in place of arrowroot four?
    to Laura" aria-label='Reply to this comment to Laura'>Reply to this comment
    • Deliciously Organic

      August 10, 2020 at 12:22 pm

      I haven't tested this recipe with substitutions, so I'm not sure what alternative ingredients would lend the exact same flavor and texture.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Krysyel

      September 10, 2020 at 11:14 am

      Can you adjust it somehow to make waffles with it?
      to Krysyel" aria-label='Reply to this comment to Krysyel'>Reply to this comment
      • Deliciously Organic

        September 14, 2020 at 11:17 am

        I haven't tested this recipe with substitutions, so I don't know which alternate ingredients will lend the exact same texture and flavor. You could try my grain-free waffle recipe!
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Valerie Fuller

    October 1, 2020 at 5:09 pm

    I love this recipe. I have made it several times. It is so refreshing to find a grain-free recipe that helps to curb those cravings when you want something that tastes and resembles the pancakes you used to eat! Thank you, Carrie, for all of your hard work and sharing it with so many of us!
    to Valerie Fuller" aria-label='Reply to this comment to Valerie Fuller'>Reply to this comment
    • Deliciously Organic

      October 8, 2020 at 2:42 pm

      You're welcome! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Abby Share

    November 4, 2020 at 3:23 pm

    Hi! I've had The Grain-Free Family Table for a bit now, but haven't fully transitioned us over because of some family members with severe nut allergies. Whag would you recommend for someone with these allergies wanting to go grain free? Would you trade out the almond and coconut flours for bean flours? Thank you!
    to Abby Share" aria-label='Reply to this comment to Abby Share'>Reply to this comment
    • Deliciously Organic

      December 14, 2020 at 1:52 pm

      I haven't tested the recipes in the book with all nut-free flours, so I'm not sure.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Liliana Contreras

    August 3, 2021 at 8:46 pm

    Hello, This recipe looks delicious and I will be trying it soon. I am currently trying to heal my hashimotos but have been a little scared to eat almond flour because of what I've learned about properly soaking nuts. I would love to start eating it again though. I usually buy bobs red mill almond flour. Do you know by chance if they properly soak their almonds before grounding into flour, or do you know which company does? Or is there something particular about almond flour where I don't need to worry if the almonds were soaked? Thank you for your time :)
    to Liliana Contreras" aria-label='Reply to this comment to Liliana Contreras'>Reply to this comment
    • Deliciously Organic

      August 4, 2021 at 9:27 am

      Most of the phytic acid is in the skins, so a blanched almond flour can be good for occasional baking and cooking.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Anne

    November 3, 2021 at 8:31 am

    I omitted the sweetener and vanilla, and we loved these!! Will be making again and again! Thank you.
    to Anne" aria-label='Reply to this comment to Anne'>Reply to this comment
    • Deliciously Organic

      November 3, 2021 at 11:18 am

      So glad you enjoyed them!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. Sarah

    April 20, 2023 at 5:44 pm

    So far the only alternative flour pancake recipe my family will eat! I will probably add a little more water next time as the batter came out pretty thick, which made the pancakes pretty thick. I think with that minor change my kids wouldn't be able to even tell these from regular pancakes.

    ★★★★★

    to Sarah" aria-label='Reply to this comment to Sarah'>Reply to this comment
    • Deliciously Organic

      April 25, 2023 at 10:54 am

      So glad you enjoyed them!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  7. C

    July 3, 2023 at 4:39 pm

    I have tried SO many grain free pancake recipes, and this recipe leaves them all in the dust. It’s the only grain free recipes that really feels like pancakes and doesn’t have a super weird texture. I can’t get over how amazing these are! And I love that you can just pour the batter from the blender into the pan. So easy!

    ★★★★★

    to C" aria-label='Reply to this comment to C'>Reply to this comment
    • Deliciously Organic

      July 17, 2023 at 10:09 am

      I'm so glad you enjoyed it!!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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