Tuesday, March 20, 2012

Grain-Free Pancake or Waffle Recipe

The other day I was blessed to run across this website, Deliciously Organic
Carrie Vitt is dedicated to providing recipes that use unprocessed, organic ingredients. 
This is a great site for us to check out and see some awesome recipes that can be altered to follow the P10 diet.

This amount of batter will make
4 medium sized pancakes

I tried Carrie's recipe for Grain Free Pancakes/Waffles, swapped out the peanut butter and honey, and was surprised at how much I liked them.  Bubba thought they should be a little sweeter but I topped mine with bananas and that was lovely!
What other nut butters would you use in this?

Grain-Free Pancake or Waffle Recipe
This is a great recipe to play with. The batter isn’t too sweet, so if you want a sweeter batter add a bit more agave. You can also add different spices, chopped nuts, or extracts. Serves 2
1/2 cup almond butter
2 large eggs, gently beaten
1 teaspoon vanilla extract
2 tbsp plain whole yogurt
1 tablespoon agave
Butter for cooking

Whisk all ingredients together and either:
- cook in a waffle maker; or,
- heat a large skillet to medium. Add 1 1/2 teaspoons butter and melt, swirling pan to coat. Using a ladle, spoon batter into skillet and fry until both sides are golden brown. Repeat with remaining batter.
Top with additional agave, butter or bananas.
Print the recipe for Almond Butter Pancakes


  1. I made these this morning for the hubs and myself. Hubs loved them & I thought they were pretty good -- definitely tastes very filling. Since they are very dense and don't really taste like pancakes (although they do a good job fooling you by their looks...), I thought the 1/2 tsp of agave I added on top was the perfect addition. I drank 1/2 cup coconut milk to wash them down. I couldn't believe that I was totally satisfied after just two of them. Hubs ate 3 1/2 and also had two pieces of bacon with it and was happily satisfied as well.

    Oh, and my batter made 6 pancakes rather than 4. Maybe I just made them smaller? I also cooked it in a cast iron pan on the stovetop rather than lugging out my huge electric griddle and they turned out beautifully.

    Thanks, Joley! :)

  2. Joley,
    First I want to thank you for sharing all the wonderful stuff you find to help us all in our journey to healthier eating!
    I tried the Almond Butter Pancakes recipe this morning. Actually, I made my own almond butter yesterday -- just almonds in my food processor, about 15 minutes. I'm not sure if making my own almond butter is a factor in the end result of my pancakes (maybe not as creamy as store bought??), but even though the flavor was good, the texture was a little unusual. It wasn't exactly gritty, but it made me feel as if it were. Does that make sense? Any thoughts?

    1. Great job making your own, that's smart and cost effective. I suspect the gritty is because store bought almond butter has some oils in it and yours didn't have any added so it was a bit coarser than you expected. Have you tried making your own Almond Milk too?

    2. That's what I thought. I may try the pancakes again with store-bought or add a little oil to my homemade. And, no, I haven't tried making almond milk, yet. I'm not much of a kitchen person but I'm trying. Maybe I'll get there soon.
      (BTW, I made the avocado smoothie this morning and loved it!)