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 free-range eggs
- 2 tsp runny honey
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder (gluten free)
- pinch Shetland sea salt
- Canadian maple syrup to serve (I use a maple/carob blend)
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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!
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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.
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Delicious! And I’m a lousy cook!
very impressed that you ground your own flour!!! I had no idea it was so easy. These pancakes look gorgeous.
Pancakes have always been a favourite with me – I would cover them with honey.
OOh, lovely gluten free healthy pancakes – no reason not to! mmmmmmmmmmmm
Oh 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 🙂
This looks so good. Yum yum yum x
tempted to give these a try
they look lush
Yummy! Damn, I am hungry now.
I really could eat pancakes every day! These look delicious and very clever to use almonds instead of grains.
Sounds really good – i will definately give them a try!
I 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
They 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?
I 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!
These 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!
I love pancakes! Pancakes with almonds sound fantastic. I am going to try your recipe out tomorrow. I love how it’s healthy too.
They look really good and fluffy, very tempting!
Sounds 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.
Your pancake stacks look so delicious and I love the sound o using almonds, lush, lush, lush:-)
I can imagine how nice these taste! I love almond milk but havent tried many other almond flavoured things
Pancakes 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
Very impressed that you ground your own flour!!! I had no idea it was so easy. These pancakes look gorgeous.
Oh I bet the combination of almond in pancakes makes it delicious! I would love to give it a try #UKbloggers