Pancakes are one of my favorite things. They go so well with so many different things, they are pretty quick and easy to make, they save well and you can eat them for days if you have made a big batch.
I also have a nostalgic connection to pancakes, from growing up making them with my cousin on camping trips or big family breakfasts.
When I read this recipe for gluten free, grain free pancakes, I was pretty amazed. It doesn’t seem scientifically possible to make anything cake-like without using sugar, flour, or baking soda. I’ve been on a kick to lower my intake of starches and sugars, so I decided to test out this recipe to make myself some comfort food as I recover from being sick.
I tried to follow the original recipe from Deliciously Organic, but made a couple adjustments for my taste.
I make and strain my own yogurt, so I think it was a little too thick to make a proper batter. My mixture using just yogurt was just as thick as the peanut butter alone, and wouldn’t pour properly in the pan. I made two semi-derpy pancakes with it (pictured above) before I remembered I had some whey left in the refrigerator – adding the same amount of whey as yogurt made the mix a perfect, pourable batter.
It was also mentioned in the original recipe that the cakes don’t come out very sweet, so I added some pumpkin pie spice (cinnamon, ginger, lemon peel, nutmeg, cloves, cardamom) and extra ground cardamom to give it a flavor boost in the sweet direction.
It has been noted that you can make this recipe with not just peanut butter, but also sunflower seed butter, almond butter, cashew butter, or any other similar nut/seed butter – I imagine they would taste great with Nutella! You could also mix in anything you would like to add, such as fresh fruit, chocolate chips, chopped nuts, etc.
- 1 cup peanut (or similar nut) butter
- 4 eggs
- 1/4 cup yogurt
- 1/4 cup whey
- 1 tbsp honey
- 2 tsp vanilla extract
- 1/4 tsp cardamom
- 1/4 tsp pumpkin pie spice
Makes 8-10 pancakes, depending on the size.
Warm a flat pan on the stove on medium with 1 TB virgin coconut oil. Beat all ingredients together (you might want to let your peanut butter and honey sit in a bowl of hot water to soften them up and expedite the mixing) into a thick-ish liquid batter. Pour roughly 1/4 cup of batter per pancake into the pan. Cook on one side until the top gets dry-looking and wrinkles when you lift one edge with a spatula, then flip over and cook the second side for a minute or two.
I ate a few of these plain for breakfast. They were good, but would really be spectacular if eaten with some jam, fresh fruit, fresh whipped cream, or maple syrup. The texture was definitely not bready, but a little on the eggy side so I might try one less egg and a bit more whey next time to see if it improves. I can’t wait to try them with some cocoa powder and maybe topped off with some fresh banana slices and maybe even a dusting of powdered sugar!
My nostalgic image of pancakes has been flipped on its head, and I am content that my husband and I will be able to enjoy pancakes together without one of us having to make a guilty decision for eating sugar and flour.