“Mommy, will you make pancakes for breakfast?” I hear this request almost every Friday and Saturday (and some weekdays, too) from my kid-lings. They’ve even been known to ask for pancakes at dinner time!
Once we started eating grain free, I knew I had to come up with some sort of pancake recipe. So I went to work. (i.e. scoured the internet for ideas and then tweaked and tweaked to our liking…) With blanched almond flour and eggs as the base, these pancakes are high in protein, unlike their traditional gluten-loaded cousins.
I hope you enjoy!
UPDATE 3/18/18: This recipe continues to be a favorite in our home but I have changed the recipe a bit to achieve a lighter pancake. The recipe below has been changed from the original to reflect the new recipe. To make them low carb, omit the honey. You may substitute swerve or monk fruit, but I prefer to leave out the sweetener altogether and top with butter and homemade low carb raspberry chia jam. Mangia!
- 2½ cups blanched almond flour (I use Honeyville)
- 6 extra large eggs
- ½ cup milk of choice or water (I use cashew milk or water)
- ¼ cup honey (I omit for low carb)
- 1 tablespoon vanilla
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- ¼ cup coconut oil
- ghee, or coconut oil for cooking pancakes
- Mix all ingredients except ghee in a blender until combined.
- Heat griddle on medium low. Once hot, add ghee or coconut oil.
- Pour in about ¼ cup batter. Once edges look dry and bubbly, flip carefully.
- I've found it's better to cook these on low to medium-low heat. Cast iron retains heat very well. I have found it bet to adjust the burner while cooking these - lowering heat a pinch, then possibly turning up a pinch.