Gluten-free pancake recipes are everywhere these days. Grain-free pancakes, on the other hand, are fairly hard to come by. I know. Why? Because I’m lazy. Too lazy to even do my super-easy blender pancakes with a gluten-free grain like oats.
I need to confess something to you guys: grains are just too much work for me. I’ve pretty much given up on them. Sure I buy the occasional loaf of sprouted grain bread. And we eat rice about once a week. But other than that, I can’t stand all the soaking and sprouting, grinding and kneading. I’m too lazy. My life is too busy. Even though I know it only takes a few extra minutes and some up-front planning, I’m just not that together with my menus these days. Planning? What’s that?
So, I’m pretty much a primal eater when I cook for myself. And that’s why I’ve been looking for grain-free pancake recipes. After all, giving up grains shouldn’t mean giving up pancakes!
I think you’ll like each of the recipes below. Each one is unique and Food Renegade approved, meaning I’ve actually tested them and enjoyed them.
Absolutely the best grain-free pancakes I’ve ever tasted. And they’re super nutrient-dense thanks to all the eggs that go into them. I add a splash of vanilla and cinnamon to the batter and serve them slathered in butter from grass-fed cows, freshly ground almond butter, & a smidgen of maple syrup.
These are your standard banana pancakes (basically bananas & eggs), but with an almond-y twist. Mark adds almond butter to the batter. All I have to say is WOW. It’s an interesting texture, a great, nutty flavor, and another nutrient-dense way to do grain-free pancakes!
These are tasty, but very dense. I like only having to eat one or two of these grain-free pancakes to get full!
Okay, okay. So these have rice flour in them and aren’t technically grain-free pancakes. But they’re gluten-free. And rice is really the most harmless of all the grains. I buy this mix from Bob’s Red Mill when I’m in a pinch. I DO NOT recommend the Bob’s Red Mill Gluten-Free Pancake mix as that has way too many pure starches added to it to try to mimic that fluffy, white-flour consistency that people love. I don’t love it. And I do love the taste of garbanzo bean flour. As far as I can tell, this Wheat-Free Biscuit & Baking Mix is now called “Gluten-Free Biscuit & Baking Mix.” Perhaps they realized that a “gluten-free” label would sell more than a “wheat-free” label.
In case you’re wondering why it’s okay to have almond flour pancakes without soaking the nuts: I’ve read (and believe) that roasting/cooking nuts ALSO reduces the anti-nutrients present. So there you have it. I soak my nuts if I’m going to eat them raw or dehydrated as a snack (or in nut butter), but I don’t hesitate to just cook them and eat them (as in the almond flour pancakes).
So, I hope this collection of grain-free pancake recipes helps out those of you who (like me) are too lazy to prepare your grains properly as well as those of you who are going grain-free for health & wellness reasons.
(photo by elanaspantry)
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