Pancakes
UPDATE: Check out my revisited Gluten Free Pancakes recipe!
Last month we had dinner at one of our favorite restaurants with friends Gary and Nancy. During this sumptuous meal, Gary mentioned that he was looking for a good pancake recipe. I've decided to pass on our secret family formula.
My children like these pancakes --a lot. High in protein, we eat them for breakfast, lunch and every now and then, dinner. Enjoy.
3 cups blanched almond flour
½ cup heavy cream
8 eggs
½ cup salted butter, melted
¼ cup agave nectar
1 tablespoon vanilla extract
1 teaspoon baking soda
1 pinch celtic sea salt
butter for frying
- In a Vita-Mix
(or other high speed blender), combine almond flour, cream, eggs, butter, agave, vanilla, baking soda and salt and blend on high until smooth
- Melt 1 tablespoon butter in a large skillet over medium heat
- When butter is hot, ladle pancake batter onto skillet
- Pancakes will bubble, when bubbles open, flip pancakes over and cook on other side
- When pancakes are done, remove from heat to a plate
- Ladle more batter onto skillet and make additional batches, adding more butter to grease skillet as needed
- Serve with syrup and yogurt
Update: For those of you who have been requesting a dairy free pancake alternative I've recently posted my dairy free flapjack recipe. Enjoy!
Posted on April 6, 2007 in breakfasts by Elana
other entries you may like: Silver Dollar Pancakes
or Gluten Free Pancakes… Revisited
or Flapjacks
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"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie
Just found your site and love it already! Was wondering if you have any suggestions on how to make the pancakes dairy free. We have been gluten free for six months and are now eliminating dairy and soy. Still have a lot to learn, so any suggestion/help would be great! Keep the posts and great recipes rolling!
Tiffany -Thanks for the great idea/inspiration; I will be posting a DF version of these pancakes in the next week or two.
Elana
Did you ever put in a dairy free version of your pancakes? If yes can you send it? Thanks My daughter on a new diet would be thrilled.
Debbie - Yes, here is my Dairy-Free Flapjack Recipe.
Elana
I just wanted to thank you for this website. I just found it today. My sister and I have recently been diagnosed with Celiac disease as well as other intolerenes to Potatoes, rice and sugar (pre-diabetes and thyroid disease). To our disappointment most of the gluten-free products contain these ingredients. However, I've noticed that your recipes are mostly compatible with our new diet and I am excited to try them.
Thanks
Candace
Candace - You are very welcome; glad to be of help to you and your sister.
I have made these pancakes every Sunday for 5 weeks now. They are wonderful. We were really missing pancakes and now we have them again.
I will tell you, I haven't made any mods to it until last weekend. I was out of vanilla extract, so I subbed coconut extract instead. I was also out of cream, so I didn't use any cream. They were really good.
In the future, I am going to try coconut milk instead of the cream. I will let you know how they turn out.
[...] recipe from ElanasPantry.com These are her wonderful PANCAKES. We have made them 4 or 5 times now and my entire family agrees they are really good. I only [...]
Christine,
Thanks for letting me know about the pancakes. So glad you are enjoying them and changing 'em up.
Best,
Elana
Hello! You're website is wonderful! Thank you for starting it. It has been so helpful. My doctor said I am allergic to gluten and dairy and I have been trying really hard to rid these from my diet. This recipe for pancakes sounds great. Do you think I could substitute coconut milk for the heavy cream tho? I use a lot of coconut products and they usually are pretty good replacement items. :-) Thanks for all your time to make this website happen! I love it!!
Jennifer,
That sounds like a great idea, though I haven't tried it myself. If you do experiment, please let us know how it turns out.
Thanks,
Elana
Thanks so much, Elana, for your website. I'm newly-discovered gluten intolerant, and I have loved your recipes so far. I just made these pancakes, and while they taste great, they came out very flat. Is there a trick to getting them to rise a bit more? Maybe add a little vinegar?
Also, I added blueberries to some of these (just plopped them in the pancakes after I'd poured the batter on the griddle), and that was a big hit. Yum!
Hi Sarabee, I would maybe add a dash of vinegar and whip them a little longer in the blender to add more air. You could also try upping the baking soda. Hope this helps and please keep me posted :-)
My kids are always asking for waffles, and because we are not completely on a dairy free diet, I gave this recipe a shot in the waffle iron. While they are not as crisp on the outside as 'traditional waffles' I've made, they rose nicely and have great flavor. My kids are gobbling them up as I type. YUM! Thank you for this website and recipe!
Hi Lynn, you're very welcome and thanks for letting us know about your waffles!
Fast food and junk food is a thing of this age. My 15 year old is beginning to feel left out because that is all her friends eat. Have any suggestions?
She is intolerant to Cassein (milk) and Gluten.
Thank you
I Knight
Hi Iris, I would recommend starting with my chocolate chip cookies and then investigating some of the other cookie and cake recipes on my site (there are candy recipes too). I hope this helps :-)
Elana,
I just tried the pancake recipe and thought they were great! I was worried that they might be too dry, but all those eggs and extra moisture from the agave nectar and cream really helped.
Do you have any suggestions for a maple syrup substitute? I tried agave nectar but it just wasn't the same!
Some things I like on my pancakes are apricot preserves, applesauce, strawberry jam, or warmed berries with a tiny bit of honey to sweeten them. Honey syrups with fruit can be quite pleasing!
I just found your site yesterday. I will have to try a variety of your recipes. They sound wonderful!
I tried the pancakes today but did modify the recipe to suit as I have some hazelnut flour to use up.
First I cut it into 1/4 as that is to much food at one time for us. Then I substituted 1/4 c. hazelnut meal for part of the almond flour. I also used real maple syrup for the sweetener as I have not tested agave in my body yet. To mix the batter up, (since we don't have to worry about working the gluten in wheat flour a long time), I just creamed softened butter with the nut flours. It works well. Then I added the eggs, one at a time to incorporate them well. Last I beat in all the other ingredients and baked as directed. They were delicious! I topped them with real maple cream (just whipped spreadable maple syrup).
Thanks for all the effort you put into this site and the recipes.
I was excited to make these pancakes yesterday, but since I can't have eggs, I used the flaxseed substitute. The batter would just bubble up. Any suggestions? I have the batter in the fridge and want to know what I should add to save it. I'm craving gluten-free vegan pancakes! FYI - I used a little coconut milk instead of the dairy in the recipe.
these sound great!
I made these this morning with Trader Joe's almond meal, honey instead of agave nectar, coconut milk instead of cream, used my immersion blender to mix. Took a little longer than flour-based pancakes to cook, but turned out delicious!
Do you really have to use heavy cream? Could you use 2% milk instead?