Deliciously Organic - Carrie Korem, FNTP

Healthy recipes, nutrition and thyroid disease information written by Carrie Korem, FNTP

Pancakes and Waffles

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This pancake and waffle recipe is a new family favorite!

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.

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Grain-Free Pancakes or Waffles

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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.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Category: Breakfast
  • Diet: Gluten Free

Ingredients

Units

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.

Nutrition

  • Serving Size: Serves 4

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122 Comments

  14. Mamabear

    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.
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  26. J Uhler

    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!
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    • Melissa

      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!
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  53. Abby

    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???
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  59. Aleksandra Kleschina

    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!
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  65. Robin

    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!
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  66. Sara

    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.
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