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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: Breakfast
- Diet: Gluten Free
Ingredients
Units
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
- 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.
Nutrition
- Serving Size: Makes 6-8 four inch pancakes