1-BOWL GRAIN-FREE PANCAKES
Incredibly fluffy grain-free pancakes made in 1 bowl with 8 ingredients in just 20 minutes. Customizable, quick, delicious, and perfect for lazy weekend breakfasts and beyond!
Provided by Minimalist Baker
Categories Breakfast
Time 20m
Number Of Ingredients 12
Steps:
- To a mixing bowl, add melted vegan butter, nut butter, vanilla extract, and maple syrup and whisk well to combine. Add dairy-free milk and eggs and whisk once more to combine.
- Add baking powder and whisk to combine. Then add almond flour, starting with the lesser amount and whisking to combine. You're going for a cake batter texture - not too runny, but not too gloppy or thick (see photo). Add more almond flour until the right texture is achieved. If it gets too thick, thin with more dairy-free milk.
- Heat a skillet or pan over medium heat. Once hot, grease the surface with a little oil or your butter of choice. Wait 1 minute. Then add batter 1/4 cup at a time, giving your pancakes room to spread. They're ready to flip when they puff up slightly, the edges are dry, and the surface appears shiny - about 3 minutes.
- Carefully flip and cook on the other side until golden brown and cooked all the way through - about 2 minutes. Continue until all batter is cooked (as recipe is written, ~10 pancakes).
- Serve immediately with desired toppings. We enjoyed with a bit of vegan butter, berry compote, and maple syrup. These would also go well with nut butter, honey, bananas, or another fruit of choice.
- Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. To freeze, lay in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container. To reheat, either microwave or heat in a toaster or 350-degree F (176 C) oven until warm.
Nutrition Facts : ServingSize 1 pancakes, Calories 143 kcal, Carbohydrate 5.3 g, Protein 4.9 g, Fat 12 g, SaturatedFat 2.6 g, Sodium 182 mg, Fiber 1.8 g, Sugar 2.2 g
ORGANIC FLOURLESS PEANUT BUTTER & JELLY PANCAKE RECIPE {GLUTEN FREE & GRAIN FREE}
Here is a delicious flourless pancake recipe that is gluten free and grain free!
Provided by Halle Cottis
Categories breakfast
Time 10m
Number Of Ingredients 6
Steps:
- Mix together peanut butter, eggs, vanilla, greek yogurt and strawberry jam all together in a small bowl.
- Use a whisk to blend together.
- Preheat a skillet to 350º F.
- When the skillet is hot, add some coconut oil to lightly cover the bottom of skillet.
- Pour batter into skillet and cook on both side until lightly golden brown.
- Top pancakes with a little more strawberry jam and maple syrup if desired.
Nutrition Facts : ServingSize 2 pancakes
FLOURLESS PEANUT BUTTER PANCAKES
My son and I love these as we can not eat gluten or casein this is the next best thing topped with Maple Syrup Yummy!!
Provided by two happy children
Categories Breakfast
Time 10m
Yield 6 Pancakes, 2 serving(s)
Number Of Ingredients 3
Steps:
- Put all ingredients into a medium bowl and mix.
- Cook on a hot griddle and enjoy.
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