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Gluten Free Almond Pancake Recipe

on February 2 | in Recipes | by | with 55 Comments

gluten free almond pancake recipe

A couple of months ago I asked for your healthiest budget-friendly recipes. You responded with all kinds of yummy ideas . . . only I didn’t know until last week. You see, my contact form, Dave, did something pretty irresponsible. For three months he didn’t come around. No messages . . . not even spam. I didn’t think anything of it (other than being grateful for a little less spam) and then WHOMP! He dropped a truckload of messages on my doorstep and ran back to his cave.

My new contact form, Steve, is pretty reliable, so please feel free to drop me a line. :) Opening all those emails at once was both fun and overwhelming. Questions, birth stories, recipes. Oh the recipes. This easy gluten-free almond pancake recipe was sent in by herbalist and nutritionist Katja Swift.

More than just a sweet treat, a short stack of these will load you up with protein, vitamin A, folate, magnesium, vitamin E and more. I liked them enough to make them THREE times in two days. Thanks Katja! Ingredients:

  • 4 pastured eggs
  • 1 cup almond flour
  • 1 tsp vanilla extract
  • ¼ tsp unrefined sea salt (where to buy salt)

Instructions:

  1. Mix ingredients until there are no clumps
  2. Heat ghee or coconut oil over medium heat in a nonstick cast iron skillet
  3. Pour batter into the skillet and cook for 1-2 minutes on the first side, then flip.

Serve with ghee and sea salt, and just a bit of grade B maple syrup. Grade B has all the minerals. Grade A is for tourists :-). It’s also illegal for GAPS families, but honey would be nice, too! If you eat dairy, you can leave out the vanilla and serve them like blinzes, with sour cream and salmon roe, or meat and mushrooms. Instead of sour cream, Katja uses homemade avocado oil mayonnaise or homemade bacon-grease mayonnaise.

There are tons of possibilities, so go for it if you feel like getting creative! * We have a coffee grinder for coffee, and one that we use to grind spices, herbs, nuts, etc. It’s not really a good idea to use your actual coffee grinder unless you want everything to taste like a mocha.

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55 Responses to Gluten Free Almond Pancake Recipe

  1. susan says:

    this is similar to our almond pancake recipe.. i add 1/4c of honey to the mix for a little extra sweetness.. makes any toppings optional so we can take them on the road for trips, or to school in lunchboxes.

  2. Esther says:

    oh my, I just made this for supper. (been craving pancakes and couldn’t wait until breakfast!)
    I watched as my hubby and 3 year old took their first bites….I leaned forward on my seat waiting for their (good or bad) reaction. Sheer, delight! a hit! they loved it! even 14 month old Jackson devoured them. mmm, this hit the spot and will def be a regularly made in our home. Thanks so much, Mommypotamus! Have I told you that you ROCK!?!?!

  3. Mellanie Gray Sheppard via Facebook says:

    This sounds delicious! I think I will make them for breakfast in the morning.

  4. Jennifer says:

    So yummy looking! I am hoping to add it to our “unschool” plans this week, can I link this in my blog post?

  5. Rachel J. says:

    If you like fluffier pancakes you can whip the egg whites separately and then fold them back in after the dry and wet ingredients are mixed together. Sometimes it’s worth the extra effort :)

  6. YUMMY! These sound fantastic! I need to get myself another coffee grinder :).

  7. [...] a fool’s errand to try again, but the thought of sweet and tart yumminess atop Katja’s almond pancakes was too much to resist. Plus, I promised to come up with some easy cultured [...]

  8. [...] honored to host a guest post by Katja Swift. You may recognize her name as the genius behind the almond pancakes, but don’t think of her as the pancake lady because she is oh so much more! Katja is a [...]

  9. Mary says:

    Where do you get sprouted almonds and what makes them better than regular? I’m still very new to this healthier lifestyle and interested in learning all that I can.

    • Heather says:

      Hi Mary – Almonds contain enzyme inhibitors that make them difficult to digest. When an almond is planted and watered these inhibitors slowly break down, making the energy source (protein) more available . . . which is part of why the plant starts to grow. To mimic this process and therefore get more nutritional benefit out of almonds, you can “sprout” them (http://www.ehow.com/how_2169114_make-sprouted-nuts.html) and then dehydrate them at low temps to make them crispy. Unfortunately, almonds that are irradiated will not sprout . . . and 99% of what is sold today are irradiated even if they are labeled “raw.” It’s best to avoid irradiated foods whenever possible (http://www.truehealth.org/nukedfood.html), so you might want to consider purchasing sprouted almonds (http://www.wildernessfamilynaturals.com/category/nuts-and-seeds-s-d-nuts-and-seeds.php).

      Most other nuts and seeds are sold without being irradiated, so you can sprout pumpkin seeds, sunflower seeds, etc. if you’d like. Let me know if you’d like to give it a shot and I’ll send you some info!

      • Heather says:

        I hope I didn’t overwhelm you (but I think I probably did), so here’s a more affordable option: sprouted grains! I’ll be posting a tutorial on how to make them soon . . . these pancakes would work with regular flour.

        • Mary says:

          Thank you so much for all of the info. Every aspect of ridding my family of processed foods seems pretty overwhelming at the moment.. but I am just trying to get all of the information I can and then making changes bit by bit as I can afford them and can find them available.

      • Jamie says:

        Hi Heather,
        My family and I are fairly new to the paleo lifestyle (about 4 months in), and I’m pretty sure we learn something new about food every day! :) We enjoy eating nuts, but would love more information about sprouting them like you mentioned in this post. Could you send us more info regarding that?

        Thanks! And thanks for your wonderful website too…you are such a wealth of knowledge! :)

  10. Jessica Bennett Espinoza via FB says:

    Leftover meatloaf with roasted cauliflower and wilted spinach with butter and lemon.

  11. Alison Wonderland Sheffield via FB says:

    I had eggplant parmesean.

  12. Julie Whetstine via FB says:

    my usual — yogurt, blueberries and walnuts — oh but strawberries too today! love, love,, love it!

  13. Julie Whetstine via FB says:

    wow! excellent recipe! almond meal & eggs (okay and vanilla & salt) — amazingly simple! can’t wait to try it!

  14. I could eat pancakes anytime time of day, they are one of my faves!

  15. Julie Sutton Jones via FB says:

    Heather, you are lucky Josh and I don’t live close to you…I would have been eating almond panckaes for lunch! lol

  16. Teff w/cinnamon, cardamom, and coconut milk courtesy of Natalie Weimer! ‘tWas yummy! :)

  17. @Amy – What is teff???

  18. @Julie – Yum! Yogurt with berries/nuts is my usual bedtime snack!

  19. Teff is a gluten-free grain (technically a grass, I think)

  20. It’s an itsy, bitsy grain that grown on a grass, lovegrass, I think, usually ground into a meal and made into bread in Ethiopian, with a very mild, nutty flavor. :)
    Natalie mentioned that she ordered it because she didn’t find it locally. It is REALLY filling, and for my second helping yesterday, I added cacao powder and molasses; it tasted a lot like a hearty pudding! :)

  21. Michelle Valdes via FB says:

    me! and I love love love almond pancakes!!

  22. We did bfast for lunch today :)

  23. Kristen Eppner Ethridge III via FB says:

    I love BFD. My husband hates it. How did I not know this before we got married???

  24. We just finished an awesome POT of Stone Oats w/Raisins/Walnuts/Cinnamin for Dinner! Cold Night = Warm Tummy’s ;)

  25. Sara Creitz Rockarts via FB says:

    I do bfast for lunch sometimes, too. Like when they have pb toast for bfast and I don’t wanna give them pb&j for lunch.

  26. I could eat breakfast foods for every meal. I love eggs!

  27. This is one of my go-to meals when I forgot to take something out (or when I just don’t feel like doing much). My other is salmon–defrosts so quickly and cooks even faster.

  28. I do not get this. To me, breakfast for dinner is a HUGE amount of work. Maybe because i am fixing pancakes for eight bottomless pits, plus the eggs and bacon for that sized crew. A huge greasy mess. Guess that’s why I only do it about four times a year.

  29. Kathleen T. Johnson – With a crew like that I can’t imagine meal prep is ever all that easy! What’s your “simple” meal for busy days?

  30. Probably tacos. I usually have some taco meat in the freezer and my kids can pull together all the ingredients pretty easily.

  31. [...] Here’s one for you Jay – 4 ingredients!! Nuts are a great source of protein. Check out the recipe here. [...]

  32. Sarah says:

    These are wonderful and SO easy!! I added cinnamon and topped with raw honey. My 3 year old is in heaven!

  33. marc says:

    can you use the almonds still wet from soaking and just blend them with the other ingredients in a vitamix and start making pancakes?

  34. […] found this lovely recipe via Mommypotamus. I made this first batch with almond flour and the pancakes turned out really thick (as you can see […]

  35. […] found the original recipe for almond pancakes from Mommypotamus. I made the first batch using almond flour but the pancakes came out really thick and a little dry […]

  36. Alexandra Valderrama says:

    I pinned the Almond Pancakes Recipe..I Use Coconut oil for almost everything even to brush my teeth! ;)

  37. Sara says:

    Made these this morning! They are so good! That you for the fantastic recipes. I recently came up with a gingerbread cookie baked oatmeal you may like. This is the link: http://www.thegranolamommy.com/trim-healthy-mama-2/baked-gingerbread-cookie-oatmeal/

  38. kendra d says:

    Yummy!!! –pinned it!–

  39. […] Sausage Rosemary Spaghetti Squash Egg Nests Flower Power Sunny Side Eggs Korean style steamed egg  Almond Pancakes  Kimchi and Poached […]

  40. Shez says:

    Hi, could you use the “leftovers” from making almind milk? The pulp thats left in the bag?

    • Heather says:

      My guess is that dried meal made from almond milk pulp would have less oil and that may affect the end result, but I haven’t tried it so I can’t say for sure.

  41. Marchauna says:

    These are the best gluten-free pancakes I’ve tried!! Thanks for sharing the recipe; it is excellent.

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