Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Pancake and Waffle Recipe

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.

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.

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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 (or 1/4 cup coconut cream skimmed off a chilled can of coconut milk )
  • 1 tablespoon raw honey
    • For the pancakes:
  • 1 tablespoon ghee or palm shortening

Instructions

  1. 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.
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https://deliciouslyorganic.net/pancake-and-waffle-gluten-free-grain-free-recipe/

 

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122 Comments

  5. 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 to this comment

  7. 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 to this comment

    • 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 to this comment

  9. 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 to this comment

  10. 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 to this comment

  14. 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 to this comment

  15. 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 to this comment

  18. 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 to this comment

    • 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 to this comment

  26. 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 to this comment

  27. 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 to this comment

  30. 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 to this comment

  38. 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 to this comment

  40. 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 to this comment

  44. 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 to this comment

  46. 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 to this comment

    • 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 to this comment

  49. 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 to this comment

  53. 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 to this comment

    • 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 to this comment

  56. 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 to this comment

  57. 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 to this comment

  58. 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 to this comment

  59. 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 to this comment

    • 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 to this comment

      • 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 to this comment

  61. marina matthews

    November 28, 2014 at 10:15 am

    Great recipe, thanks!I would like to try it, but what if I omit the honey? I'd rather not have anything sweet in it as my daughter likes her pancakes plain, which suits me fine as I am trying to heal the cavities caused by her gluten sensitivity. Is the honey necessary for the texture or can I just leave it out and get the same result?
    Reply to this comment

  62. M

    January 21, 2015 at 5:22 pm

    Yeah! My family can have sandwiches again! I've seen other grain-free pancake recipes, but these are the first I've tried that hold together well enough to be used for sandwich bread. My kids have been enjoying cream cheese and jelly sandwiches on them, so far!
    Reply to this comment

  65. Robin

    May 5, 2016 at 2:38 am

    I tried these for lunch today. I couldn't believe how EASY they were! (Faster than normal pancakes!) I chose to use peanut butter and coconut cream, & drizzled them with a little maple syrup, and they were lovely. The texture was a bit thicker and heavier than flour pancakes, similar to french toast. My little 7 yr old picky-eater didn't want to try them, but I told him they were a cross between a peanut butter sandwich and peanut butter cookies. I got him to try one bite, and he wanted more. ;) They are *very* filling. My son couldn't finish one 4" pancake, and I could barely finish two of them. So I put the rest of the batter in the fridge to make a snack later. Great easy and filling meal! We'll definitely keep this recipe!
    Reply to this comment

  66. Sara

    August 18, 2016 at 10:39 pm

    Years ago when I tried going on the GAPS diet, I found a recipe for peanut butter muffins. I am off the GAPS diet but still make these muffins. It is similar to your pancake recipe and does seem to defy logic -but it works! Nut Butter Muffins - 3 eggs - 1/2 tsp baking soda - 1 cup peanut butter (or other nut butter) - 1/4 - 1/2 cup of honey ( or use a really ripe banana....which would probably not be GAPS) Mix really well. - Then add 1 tbsp of apple cider vinegar and Mix well again. Pour into greased muffin tin or paper lined tin and bake at 325 degrees until golden brown and stiff. Yummy! :) I also have modified this recipe and make a killer chocolate cake with it...but I don't remember if cocoa flour is GAPS friendly.
    Reply to this comment

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