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Friends, these pancakes are a TRIUMPH. They are fluffy. They are soft. They are sweet. And they are 100% grain-free and gluten-free. These babies are made with almonds. Not almond flour. Not almond meal. Just almonds that you toss into the blender and—before you know it—you have grain-free pancakes that could fool even the most staunch gluten-lover. It feels like it shouldn’t work, but it does. Every. Single. Time.
I brought nuts and seeds back into my therapeutic diet about two months ago, and I knew one of the first things I wanted to try to do was come up with a nut-based pancake recipe. I did some Googling, and my first attempt at them was using someone else’s recipe: this Almond Flour Pancake recipe from Comfy Belly.
I really loved this recipe, but I never managed to have blanched almond flour kicking around when my daughter asked for pancakes. For a while, I would make my own flour, but then I thought, “Huh, what if I just put the almonds into the blender whole?” A little more tweaking and testing (and eating), and BOOM– a weekday morning worthy grain-free pancake recipe was born!
Thanks to the power of my Vitamix (this is the one I have), in goes boiling water and blanched almonds (among other things), and out comes this pancake batter in just a few minutes. The only dishes that get dirty are the blender carafe and the skillet you cook the pancakes on.
You can do this with other nuts (cashews work especially well) and even unblanched “regular” almonds, but the results will vary slightly. Blanched almonds are my favorite because they add a slightly nutty flavor, but keep the texture light and fluffy like “real” pancakes.
I like to serve these up with a big dollop of yogurt, some berries, and a drizzle of honey. My husband eats them with peanut butter and banana, and my chocoholic of a daughter askes me to drizzle chocolate hazelnut butter on hers.
I’ve used these as “bread” in an almond butter and jelly sandwich. I’ve put a fried egg and sausage patty on them to make Cass’s version of a McGriddles. Sometimes I just eat them straight out of the fridge as a snack. These almond pancakes freeze beautifully (and heat up well in our toaster oven).
Guys, I am just in love with these pancakes. Is that weird?
When my health care professionals urged me to go grain-free to give my immune system a break while I healed from Lyme, I thought, “but I won’t be able to eat ANYTHING!” I’m not going to lie, the transition for the first few weeks wasn’t easy, but soon my mind was opened up to this incredible world of grain-free cooking. It’s been so much fun to experiment and explore different ways of making my old favorites. First almond pancakes, next up, some grain-free sandwich bread! Enjoy.
5 from 1 reviews
Soft, fluffy, and sweet, these Grain-Free Blender Almond Pancakes will fool even the most staunch gluten-lover.
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These look delicious and easy! Quick question, I usually use weights when cooking and just wondering about the weight of the coconut oil. Not sure how 1/3 cup can only weigh 4g, is it meant to be 40? Or something else? Thanks, can’t weight to make them!
Doh! You’re right. We had a typo somewhere in the pipeline. I just measured it, and it should be 70 grams. Thank you!
Cassie, these look amazing. Thanks for all your hard work in creating this delicious gluten-free recipe. I can’t wait to try.
Do you have a measurement for almond flour to use in place of the whole almonds?
No, sorry, I don’t! If you want to use straight almond flour, I recommend this awesome recipe: https://comfybelly.com/2013/02/almond-flour-pancakes/
I’m going to make these this weekend and freeze for the weeks breakfasts. Can’t wait to try them. YUM.
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