Archive for June, 2011

grain-free blueberry pancakes

Happy Father’s Day!

These delicious pancakes deserve a special occasion and today’s the day. Make these for your dad today.

I’m low on soaked almonds so I’ll be substituting previously soaked and dehydrated walnuts.


A few Sundays ago I had a tremendous yen for pancakes but didn’t want ones made of grain. Grains had been giving me a few problems. I ODed on all the baked goods during the holidays that took a few weeks to clear out of my system. Besides, my bag of sprouted spelt flour was down to a few granules. I searched through my pantry and fridge, and I came up with a few ingredients that I thought would make some nutritious, delicious pancakes.

As I rummaged through my pantry and fridge, I thought of the flavor combinations I wanted in my pancakes. I found some dried, unsweetened coconut; eggs; frozen blueberries; vanilla; maple syrup; milk; walnuts; almonds; and salt.

It took three tries to come up with the proper combination of ingredients for these pancakes. I wanted them to be nutritious, delicious, light, fluffy, and hold together. The first few pancakes didn’t hold together (no gluten), so I added an additional egg as I made each pancake. I kept adding eggs until the pancakes held together.

I used cream of tartar in the first first week’s batch hoping to make the pancakes fluffy. The pancakes rose only slightly. The second week, I used baking soda thinking it was baking powder. The pancakes rose a bit more but had that soda taste:(  I read the label carefully for the third week’s batch, b-a-k-i-n-g p-o-w-d-e-r. The pancakes came out perfect— golden brown and fluffy:)

With all the experimenting, the pancakes were gobbled up each week by my family! Sooo thoughtful and kind to put up with my experiments! They all agreed that the third week’s batch was the best.

So, here’s my best grain-free pancakes from my (test) kitchen to your kitchen.

My Best Grain-Free Pancakes

Makes 9 to 10 pancakes


1/2 Cup organic almonds, soaked and dried; will make 1/2 up of almond flour when ground

1/2 Cup of dried, unsweetened, shredded organic coconut; will make 1/2 Cup of coconut flour when ground

1/4 teaspoon salt

1 teaspoon aluminum-free baking powder

2 teaspoons vanilla

5 range-free, organic eggs (large eggs)

1/3 Cup grass-fed, organic, whole milk (or whole organic coconut milk)

2 Tablespoons organic maple syrup

blueberries or fruit of choice ( if frozen, defrost and discard liquid)

coconut oil or your choice of fat

1. Grind almonds in blender until fine.

2. Grind coconut in blender until fine.

3. Break up any clumps of coconut flour or almond meal.

4. In a bowl mix all the dry ingredients together—almond meal, coconut flour, salt, and baking powder.

5. In a second bowl, mix all the wet ingredients—vanilla, eggs, milk, and maple syrup.

6. Add the wet ingredients to the dry ingredients. Mix batter.

7. Fold in fruit. If using frozen berries, defrost and discard the liquid (I drank the blueberry juice).

8. Laddle 1/4 Cup of batter onto oiled skillet.

9. Let the pancake cook at a low flame until bubbles form.

10. Loosen the pancake and flip.

Modifications and suggestions: This versatile and basic pancake recipe is full of fiber and protein. The almonds can be substituted with walnuts. The blueberries can be substituted with other fruit. Cow’s milk may be substituted with whole coconut milk. Maple syrup can also be substituted with another sweetener such as agave to prevent the blood-sugar spike; although there is so much fiber and protein (from the shredded coconut, the skin of the whole almonds, and the eggs) in this pancake that the sugars will be slowed down. I added a sweetener to the batter so that the pancakes can be eaten as a convenient, healthy snack during the day without adding drippy syrup. If you plan to use syrup on the pancakes, the maple syrup may be omitted from the batter.

My vegan friend said that to hold the pancakes together without eggs, I can use some soy flour.

Since eggs are a very delicate protein and there are five eggs in this recipe, I cooked these pancakes with a very low flame. I used two skillets to speed up the process. You may want to try a griddle at a low heat.

This recipe is featured in The Nourishing Gourmet’s Pennywise Platter Thursday.


Copyright 2009-2010 by Nurturing Wisdom


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