A grain-free pancake recipe packed with protein!
We’re pancake fiends in this house. With three growing children I can stand at the cooker making a batch and they’re devoured within seconds of coming out of the pan. I can barely keep up!
Regular readers will know I’m one for trying new things, so when my uncle in America challenged me to try this recipe out and let him know what it was like before he gave it a go, I accepted his challenge. Regular readers will also know I’m unable to just leave a recipe alone, so I tweaked it a bit to use the ingredients I had on hand.
The original recipe calls for almond and coconut flour, neither of which I keep in my store cupboard, so using my trusty Optimum 9400 high powdered blender I pulverised some whole raw almonds and coconut into flour first.
The pancake batter doesn’t handle quite like flour-based pancake flour does, so you need to make each pancake fairly small – mine were approximately 3.5 inches in diameter. Once you get the hang of gently lifting the edges with a spatula before flipping it’s no problem though, and if it wrinkles somewhat it doesn’t matter – they taste fantastic! A good quality non-stick pan works wonders too.
Again, I could barely keep up with the children as they devoured these pancakes, and they were completely unaware that they were packed full of almonds (my two younger children are under the impression that they don’t like nuts – they always pick them out of my home bakes).
The verdict: a total success! These pancakes will be making a regular appearance on my kitchen table.
Recipe adapted from one posted by Nature’s Gift Organic Market on Facebook.
Almond Pancakes
Ingredients
- 90 grams raw almonds
- 15 grams coconut
- 145 grams low fat cottage cheese
- 3 large eggs
- 2 tsp honey
- 1/2 tsp baking soda
- 1/2 tsp baking powder (gluten free)
- pinch sea salt
- maple syrup* to serve (I use a maple/carob blend)
Instructions
- Place the whole almonds and the coconut in a high speed blender. Blend until everything is finely ground.
- Add the remaining ingredients and blend until smooth. Let the mixture rest for a few minutes.
- Heat a non-stick pan to a medium-high heat.
- Drop the batter, a tablespoonful at a time, onto the hot pan and swirl the pan to spread it out. There should be room for three pancakes on the pan.
- Cook until bubbles start to form and gently flip over with a spatula, cooking until golden brown. These pancakes aren't as firm as flour-based pancakes, so take care during this step. If they wrinkle, that's ok - they'll still taste fine.
- Repeat with the remaining batter. Serve warm with plenty of maple syrup.
Notes
Linking up with Family Foodies by Louisa at Eat Your Veg and Vanesther at Bangers & Mash. This month the theme is: Pancake Party!
You might also like these Gluten Free Buckwheat Blinis
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Elizabeth’s Kitchen Diary uses the Froothie Optimum 9400 blender, and the Froothie Optimum 600 slow juicer to make her juices, soups and smoothies. These are affiliate links, meaning if you buy a blender or juicer through them we will earn a small commission. This is not a paid post and all thoughts and opinions are our own.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Abc says
December 20, 2016 at 6:31 pmvery impressed that you ground your own flour!!! I had no idea it was so easy. These pancakes look gorgeous.
Andrew Petrie says
April 6, 2016 at 10:46 amPancakes have always been a favourite with me – I would cover them with honey.
Heather Haigh says
March 31, 2015 at 1:05 amOOh, lovely gluten free healthy pancakes – no reason not to! mmmmmmmmmmmm
Vanesther - Bangers & Mash says
March 9, 2015 at 11:13 pmOh yes please, these look absolutely divine. And what a cunning way to sneak nuts into your children! A brilliant entry for the Family Foodies pancake party and as ever your photography is just stunning 🙂
Vanesther – Bangers & Mash recently posted…Beetroot, orange, carrot and ginger juice
Sisley White says
March 9, 2015 at 4:51 pmThis looks so good. Yum yum yum x
Sisley White recently posted…Welsh Cakes with a Sew White Twist
carolynla says
March 8, 2015 at 8:03 pmtempted to give these a try
kate philpott says
March 8, 2015 at 4:05 pmthey look lush
Aneta Plestilova says
March 6, 2015 at 4:18 pmYummy! Damn, I am hungry now.
Emily Leary says
March 4, 2015 at 10:58 amI really could eat pancakes every day! These look delicious and very clever to use almonds instead of grains.
ashleigh allan says
March 3, 2015 at 9:50 pmSounds really good – i will definately give them a try!
Johanna GGG says
March 2, 2015 at 12:04 pmI always feel a little shamefaced to add an ingredient that Sylvia does not like to see if it is the taste or the idea but often am rewarded with the knowledge that once she gets her head around it she will like it – glad your kids enjoyed the nuts – the pancakes sound great – I made some that were quite similar last year but didn’t have the cottage cheese and now want to try your recipe – if I ever finish the coconut flour in my pantry I will be wise like you and not buy it but just make flour in my froothie when I need it
Kate - gluten free alchemist says
February 26, 2015 at 10:20 pmThey worked really well! I love that they are so much more nutritious than traditional flour pancakes. I have both coconut and almond flours in my larder, so should be pretty easy to knock up!. I wonder if I could sub the cheese for greek yoghurt?
Jen says
February 25, 2015 at 11:58 pmI add coconut to my normal pancake recipe so it’s interesting the see that pancakes can be made with almond flour as well. They look really good, wonder if other nuts would work too? I always have to tinker with recipes as well, can’t resist!
Laura@howtocookgoodfood says
February 25, 2015 at 8:15 pmThese are looking amazing., I love almonds and would happily eat these as an alternative to regular pancakes, especially when you have made them look so tempting!
fridge freezer sale says
February 24, 2015 at 12:12 pmI love pancakes! Pancakes with almonds sound fantastic. I am going to try your recipe out tomorrow. I love how it’s healthy too.
Kavey says
February 24, 2015 at 10:59 amThey look really good and fluffy, very tempting!
Maya Russell says
February 24, 2015 at 8:29 amSounds great and a great way to get children to eat nutritious nuts & their oils. I sometimes mix nut & seed flours with wheat flour when making bread.
Camilla @FabFood4All says
February 23, 2015 at 6:40 pmYour pancake stacks look so delicious and I love the sound o using almonds, lush, lush, lush:-)
Amanda Walsh says
February 23, 2015 at 11:38 amI can imagine how nice these taste! I love almond milk but havent tried many other almond flavoured things
sharon martin says
February 23, 2015 at 10:54 amPancakes are a favourite in our house too, my boys would be exactly the same if told there were almonds in, infact they may not have even tried them x
Becca @ Amuse Your Bouche says
February 23, 2015 at 10:48 amVery impressed that you ground your own flour!!! I had no idea it was so easy. These pancakes look gorgeous.
North East Family Fun says
February 23, 2015 at 10:46 amOh I bet the combination of almond in pancakes makes it delicious! I would love to give it a try #UKbloggers