These 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!
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!
*Fry these babies in salted butter.. it makes all the difference.
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.)
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!
- 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 or sweetener of choice, 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)
- Zest of 1 lemon (optional)
- Salted butter for frying pan/skillet
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
Whisk ingredients together. Allow to set for at least 5 minutes before using. Refrigerated any leftovers for up to 1 week.
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