I’m pretty excited about these pancakes! Not only are they yummy but they are good for you too. Normally you think of a pancake as an indulgence, or something you can only have once in a while. The great thing about this recipe is that you feel like you’re indulging but you are nourishing your body at the same time. These cakes are made with almond flour instead of regular wheat flour and no refined sugar which makes them very nutritious! Blending the ingredients, breaks down the almond flour even more to make the texture more like a traditional pancake. To make it even more exciting, the carbs are cut in half by using the almond flour instead of traditional wheat flour (about 15g carbs in this recipe per serving as opposed to 30g carbs per serving in regular pancakes). I usually make a double batch so I can either freeze them for later, or put them in the fridge to heat up for the kids before school. I really hope you enjoy these just like we do!
Easy Grain-Free Blender Pancakes (Gluten-Free, Grain-Free, Paleo option)
An easy healthy breakfast that's delicious and satisfying.
- 1 1/2 cups almond flour (recommended brand here)
- 1/2 cup tapioca flour (recommended brand here)
- 3/4 cup milk (regular, almond, or coconut)
- 2 eggs
- 1 tsp. vanilla
- 1 Tbsp. real maple syrup (recommended brand here)
- 2 tsp. baking powder (grain-free)
- 4 Tbsp. melted butter or coconut oil (recommended brand here)
- 1 tsp. baking soda
- pinch of salt
- add in’s (we like dark chocolate like this brand here or fresh blueberries)
Heat your non-stick pan or griddle on medium heat with a little butter or coconut oil. Make sure your pan is good and hot before you start to cook your pancakes. You may need to adjust your heat while cooking.
While the pan is heating up, put everything in the blender except the 4 Tbsp. melted butter and add in’s. Blend on medium speed until everything is incorporated. (10-20 sec.) Scrape down the sides of the blender and add melted butter. Blend again for a few seconds. Do not over blend.
Now make your pancakes, about 4-5 inch cakes work well (not too big or they’re hard to flip) and wait until they’re good and bubbly to flip. Drop in your add in’s before you’ve flipped your cakes over. Serve with Real maple syrup and a pad of butter. Enjoy!
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