Deliciously Organic

Healthy recipes and information about nutrition and thyroid disease

Grain-Free Almond Pancakes

When we’re eating grain-free, breakfast sometimes gets a little boring and it seems like an endless road of eggs, eggs, and more eggs, so this week I made grain-free almond pancakes!

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!

Serves: 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.

Save RecipeSave Recipe
Print Recipe

Ingredients

    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

Instructions

  1. 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.
7.8.1.2
3214
https://deliciouslyorganic.net/grain-free-almond-pancakes-day-14-grain-free-challenge/

 

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 50 Tips to Help Heal Your Thyroid" when you subscribe!

You may also enjoy these posts

Almond Fig TartEggplant InvoltiniButtermilk Panna Cotta

57 Comments

  9. Karen

    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.
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment

  20. Sylvie @ Gourmande in the Kitchen

    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.
    to Sylvie @ Gourmande in the Kitchen" aria-label='Reply to this comment to Sylvie @ Gourmande in the Kitchen'>Reply to this comment

  23. J Uhler

    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!
    to J Uhler" aria-label='Reply to this comment to J Uhler'>Reply to this comment

  27. Adrianne

    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!
    to Adrianne" aria-label='Reply to this comment to Adrianne'>Reply to this comment

  30. Erin @ Texanerin Baking

    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. :)
    to Erin @ Texanerin Baking" aria-label='Reply to this comment to Erin @ Texanerin Baking'>Reply to this comment

Trackbacks

Leave a Comment

Your email address will not be published.