Fluffy Blueberry & Buttermilk Pancakes or Waffles (Grain-Free & Low-Carb)

 

fluffy pancakesThese may be the BEST pancakes EVER!  Grain-free or not!  Light and fluffy, these pancakes are addictive! Why another pancake recipe???  (I do have 3 or 4 recipes in the cookbook already.) Keep reading!

This recipe was inspired by a cartoon and my husband’s love of pancakes!  A few nights ago we were watching the cartoon “Bubble Guppies” with my 2 year old and they were making pancakes.  The whole show was about pancakes which was making us hungry.  My husband began to tease me saying he wanted “wheaty and sugary” pancakes.  He wanted the “real thing.”  Well, he knows that wheat doesn’t happen in our house so I do the next best thing, I made the “Satisfying Eats” version. They turned out delicious!!  NO wheat and NO sugar but NO one will ever know! When he tasted them his exact words were “You cheated didn’t you?  You used wheat!” Of course I didn’t!  He was impressed and gobbled them down very quickly! He is now a believer… his wife has talent! ;-)

I can’t wait to make multiple batches on my big griddle!  We purchased a commercial stove with double oven, 6 burners and a 2 foot griddle for DIRT Cheap on Craig’a  List.  I love it!! I don’t use the griddle side much because I am usually not preparing enough food for a small army but I think I will heat it up soon to make a BUNCH of these pancakes for the freezer!  I just love Craig’s List finds!

Now you know how I could bake so much for the Farmer's Market!

Now you know how I could bake so much for the Farmer’s Market!

Here is how I did it:

The Homemade Thick Buttermilk is key!  I have made my own buttermilk just using milk and vinegar (or lemon juice) but disappointed at the runny texture.  I guess I am just used to the stuff in the store that is much thicker.  My version is nice and thick!

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Soft peaks are key!

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Gently fold in egg whites to batter.

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If there are still a few pockets of egg whites, that is ok. Don’t over mix!

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Top with a few blueberries. Fry these babies in salted butter.. it makes all the difference

 *Fry these babies in salted butter.. it makes all the difference.

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Carefully flip. Be sure not to crowd pan.

Not only are these delicious but they can be made in advance and placed in the toaster to reheat so make a few batches and freeze.  You can’t find this quality of pancake in the freezer section at the grocery store.

What makes these pancakes so fluffy?  The “puff” comes from 3 forms of leavening: baking powder, baking soda as well as beaten egg whites.  Be sure not to over beat egg whites or they will not fold into the pancake batter with ease.  Don’t over mix your batter!

**Want to make these Dairy-Free?  Simply use expeller pressed coconut oil (so the pancakes won’t taste like coconut unless you want them to) and coconut milk (homemade or the kind in the can without all the junk in it) instead of buttermilk. Don’t forget to add 1/2 tsp of raw apple cider vinegar to your batter! 

**Want to make these Nut-Free?? Use ground up sunflower seeds in the place of almond flour. Works perfectly! 

Since blueberry season is here, use fresh if you can but frozen will do.  My mil’s two bushes are LOADED with blueberries so I usually freeze a few gallons to use through out the year.  You could also use freeze dried berries.  I love freeze dried fruit from Honeyville.  They are perfect for baking when compared to frozen because you don’t get the extra moisture that can affect the final product.  Freeze dried is not the same as dehydrated which is usually loaded with sugar!  (On a side note: I purchase freeze dried apples, bananas and strawberries from Honeyville for snacks for my son.   He loves them and they are so healthy!  They are the healthier version of the puffs available in the store.)

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Dehydrated berries with added sugars

Surprise your kids and hubby with these delicious pancakes in the morning.  Don’t tell them they are “healthy” and they won’t know the difference!

Update: Don’t have time to whip egg whites?? Just blend the entire egg with the liquid ingredients and add to the dry. According to someone who tried this, it works just as good. I wouldn’t think quiet as fluffy but just as tasty! 

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Fluffy Blueberry & Buttermilk Pancakes

Makes 5 pancakes; 4.5 Net Carbs each (2.5 for plain pancakes)

3/4 cup almond flour (I use Honeyville)

1/2 tsp baking powder

1/2 tsp baking soda

Pinch of salt

3 servings Pure Kal Stevia (to taste)

2 pastured eggs (separated)

2 tbsp unsalted butter or ghee, melted

1/4 cup Thick Homemade Buttermilk (see recipe below)

1/2 tsp pure vanilla (optional)

Blueberries

Zest of 1 lemon (optional)

Salted butter for frying pan/skillet

Directions:

Blend dry ingredients in a medium bowl.  In a separate bowl, beat egg whites with hand mixer until SOFT peaks form.  Add egg yolks, butter and buttermilk to dry ingredients.  Blend well until all ingredients are incorporated.  Gently fold egg whites into pancake batter. Do not over mix.

Heat skillet or frying pan on low-medium heat.  DO NOT OVERHEAT!  Add 1/2-1 tbsp of SALTED butter to pan.  Using large ice cream scoop, scoop batter into preheated pan.  Top with 8-10 blueberries.  Cook for about 2-3 minutes or until bottom edges begin to brown. Carefully flip and cook another 1-2 minutes.  (Cooking times will vary.)

Enjoy warm with a smear of salted butter, a drizzle of warm honey or this awesome Homemade Blueberry Syrup.

For Waffles: Follow waffles maker directions.

Homemade Thick Buttermilk

1/4 cup whole milk

1/4 cup sour cream

1 tsp raw apple cider vinegar

Directions:

Whisk ingredients together.  Allow to set for at least 5 minutes before using. Refrigerated any leftovers for up to 1 week.

** If you like this Pancake recipe and don’t have my cookbook, Satisfying Eats, check it out!  Over 250 Grain-Free, Sugar-Free & Low-Carb recipes and over half are Dairy-Free too!  
 
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Also be sure to check out my two cookbooks, Satisfying Eats & Comforting Eats, NOW available in eBook format through Amazon the spiral bound versions are available here on by blog.

Comments

  1. Jenn says

    I made this tonight because my daughter and I saw it posted this morning and thought it looked so good! My family gave is 5 out of 5. Best GF pancake recipe out there! I quadrupled the recipe to feed my family of 6 – still not enough. :) I found that the smaller I made the pancakes the better they turned out and the easier they were to flip. I cannot emphasize enough how great they were! Thank you for sharing all your amazing recipes.

  2. Sarah says

    Thank you for this recipe!!!!! I have tried numerous low carb pancake recipes with my family of 5 and they have never liked them. Ever. :-) Saw this and thought I would give it a try on them one more time. Empty plates all around and they were asking for more! Finally! Thank you for such great recipes. Will definitely be trying more!

  3. says

    O M GOSH!!!! These are A M A Z I N G!!! I’m buying your book after tasting these babies. my mom and I LOVED them and I am very hard to please. Thanks SO much!

      • says

        My mom and I LOVED them! AND they held us over for hours, which is unusual for both of us. I’ve tried several grain free recipes for pancakes and they were all flops so I am thrilled to finally find a real winner. You are a prodigy in the kitchen. I will be buying your e-book for sure. Thanks SO much for the years you spent testing and PERFECTING your recipes. When you find one this delicious its invaluable. I will make sure I pay full price for your e-book. You deserve SO much more than you are asking. I can’t thank you enough. I plan to make them without the stevia too so I can fill them with organic meats, and veggies for a savory meal! I have hope I will be able to change my eating habits for life now and that means I have a real chance to heal so I am truly grateful to you.THANK YOU!

  4. Amber says

    I just made these hoping to surprise my husband after a hard day yesterday but they came out very eggy. I saw such good feedback on these pancakes I was very sad with my outcome. I know they won’t taste exactly like wheat pancakes but not eggy. Can you help me? I don’t know what I did wrong

  5. says

    Hi. Just wanted to leave my take on these. We are new to grain-free cooking, so I wasn’t too sure what to expect. I was very careful not to overwork the egg whites, having read through the comments, but these were eggy tasting. One son loved them, one son said he didn’t care for them “they taste like a fried egg pancake” daughter liked them, I was wasn’t excited about them.

    • says

      Hi Heidi, if you think they are too eggy, try omiting 1 of the egg whites and adding 1/4 tsp extra baking powder and 1 tbsp extra dairy. You can save the egg white to make my Chocolate Chips cookies! Thanks for the feedback and let me know if that helps.

  6. Lisa says

    Would these pancakes work if I used store bought buttermilk? We don’t typically drink milk and I’m afraid the leftover milk would just expire.

  7. Emillea says

    everything on this site looks amazing! First time visitor here. I am currently doing keto (high fat low carb) and I am wondering if you have nutritional info for these recipes (specifically net carbs).

    I am under 20g a day so I have to be very picky.

    Thanks!

    • Emillea says

      I’m an idiot who cant read that you specifically said net carbs at the top. Reject both of my comments.

      I love your site!

    • says

      Dawn, as long as you have the same amount of liquid, it should be fine with whatever dairy you use! If it’s powdered, use either coconut or water instead of the buttermilk. Let me know how it turns out!

  8. Shea says

    You know what’s even more awesome about these pancakes? If you’re lazy like me and don’t separate the eggs and just mix it all up together……they still come out as thick and lovely and yummy as ever! :-)

    • satisfyingeats says

      Sharon, to print the recipe, highlight the recipe, right click and select print. As for the hardcopy cookbook, look on the right side of my blog and you will see “add to cart” buttons to purchase my books. Let me know if you have any questions!

  9. Holly says

    Thank you so much for the awesome recipe….it made our Valentine’s Day perfect. Made them in the shape of a heart. I have no patience for whipping egg whites, so I threw everything in my blender on high for 1 minute. I also substituted “vanilla butter & nut” extract instead of plain vanilla….tasted like cake batter. :) YUM! They are the best!

  10. Staci says

    Hi, I’m so excited to make these pancakes! I thought that I had buttermilk but when I opened the fridge I realized it was heavy whipping cream instead!! UGH!! I was wondering if you can make your own buttermilk using Fat Free milk??

    • satisfyingeats says

      Staci, I am not a fan fat free milk. You can use HWC or half HWC and water. You can even use coconut milk or unsweetened almond milk with a little vinegar (I think the recipe mentions this). I hope you enjoy!

  11. Emma says

    These came out really nice! I remembered to weigh out 68g of almond flour instead of blindly measuring, as per my mistake with your irish soda bread.

    I made the buttermilk 2 nights ahead, but it seemed to stay fine in the fridge. Fried these in bacon grease in a cast iron pan, they blackened a bit but tasted divine! I got 6-7 awkwardly sized pancakes from this recipe.
    they didn’t rise quite as well as your photos, I think due to my white handling: I noticed there was some liquid (about a tablespoon) still at the bottom of my whipped whites when I went to fold them into my batter, so I was a bit rough with them at that point and just mixed everything together. I think next time I’ll beat them in a deeper/narrower bowl and fry them on a nonstick or stainless skillet (they didn’t stick at all, but cast iron tends to “absorb” more of the butter and blacken the outsides..)

    Not as tedious of a recipe as it sounds! Totally worth it, especially if you make the buttermilk ahead. Thanks!

  12. Steve says

    Great Recipe!!!

    Thanks for the note about not having to whip the egg whites. I’m sure that I would never have made these without that note.

    I have better luck flipping the pancakes when I make 6 slightly smaller ones. My larger ones end up looking like semi-scrambled pancakes….but still taste good.

  13. Rhonda says

    Hi. I tried this recipe and the pancakes turned out beautiful, but seemed to be gritty. I am new to using Almond Flour, so is this the normal texture for Almond flour or did I do something wrong? Thanks for the recipe. I’m going to give it another try.

    • satisfyingeats says

      Rhonda, I only use Honeyville almond flour because of its fine texture. Be sure to check out my Baking 101 post about recommended brands.

  14. Nancy Thyfault says

    I know this post was written over a year ago, BUT I had to tell you this morning I made these as waffles! They are simply the best grain free waffles I have ever had. My picky teenager ( you know how they can be!!) absolutely loved it. He is not grain free, but does try to eat low carb. I haven’t had waffles in years but couldn’t believe how awesome they were. I couldn’t get my egg whites to stiff peaks (for another recipe) so I dumped everything in the order listed in my Vitamix and blended. WOW WOW WOW thank you so much. My teenager loves you!!!! This is coming from a accomplished baker of all things floury. Everyone, please try these!!

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