Grain-Free Pancakes

wpid-IMAG0506-1-1.jpgOur way of eating has become second nature.  I almost forget we don’t eat like other people.  We have one cookbook that allows us to fly incognito when we are forced out of our cave or people invade, which actually happens quite often.  Especially that “invade your cave” part.  People with kids much prefer invading caves that other people have to clean and cook in.  Which is okay…because I have better control over the food that way!  Our favorite cookbook has to be The Gluten-Free Almond Flour Cookbook written by Elana Amsterdam.  It keeps us with an appearance of eating normal.

I modify all the recipes to be legal with our nutritional overhaul, GAPS (or Paleo or SCD or Primal or Whole 30–you get the idea).  Most recipes don’t mind the transition a bit, but some put up a resistance.  Pancakes put up a fuss.  Pancakes love flour more than I did.  They really must want the arrowroot powder Elana uses, too.  Elana’s pancake recipe yells at me when I try making substitutions.  See?

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So with some tweaking, we got those bloody rebels under better control.  They still exert their power in small ways:

1.  I can’t make them as big as I want to.  Four inches in diameter is all I can get away with.  No “big as your head pancakes” here.  Bummer.  Addendum:  My daughter just got a 7 incher!!!

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2.  I can’t cook them as hot as I want to.  The heat must be medium-low (340 degrees Fahrenheit if you have an electric griddle) or else they’ll burn.

3.  I can’t flip them when I want to or they’ll muck up my skillet and spatula and beautiful, mean sounding, songs will fill the kitchen air.  (“What’s wrong, mommy?”  It’s just a pancake, but it’s my job now.)  Patience is required as to when to flip these.  I keep my burner low and practice patience.  This staying home stuff is a cinch.

All that technical stuff, that’s just the stuff they omit from cookbooks.  So go ahead, try this recipe.  See what you think.

My kids think they taste like the real deal.  Flying under the radar again.

Petulant Pancakes 

(Makes about 19 four-inch diameter pancakes.  Kids can be eating them in about 15-20 minutes from your start time.)

  • 6 eggs
  • Scant 1/2 cup honey
  • 1 tablespoon vanilla extract
  • 1/2 cup water, plus or minus a little
  • 3 cups blanched almond flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 tablespoons oil for in batter (I use olive oil)
  • Oil for skillet

Follow the one dump method:  Combine all ingredients into one large bowl and mix well with a hand-held electric mixer until smooth.  Adjust consistency with water as needed.  Err on the side of not too runny.  It’s kind of like muffin batter, a bit thinner.

Meanwhile, heat your oiled skillet over medium-low heat or to 340-345 degrees Fahrenheit. (I really like my electric skillet because I can quantify the heat level, and I can make so many at once.)

Use a scant 1/4 cup batter for each pancake.  Push the batter around a bit to form into a 4 inch diameter circle.  If you want teeny-tiny, easier to manipulate pancakes, use a tablespoon to dole out the batter.

Cook (PATIENTLY) until the underside is golden brown and set firm, about 3 minutes for the first side.  If your spatula will not easily slide under the pancake, it’s not ready!  Cook other side until golden brown and transfer to a plate.

Serve with desired topping choice.  My girls plated the pancakes you see here with coconut cream, wpid-IMAG0541-1.jpgblueberries, bananas, raspberries, and a drizzle of Dad’s (my dad) maple syrup.  I hope your eating and health is shining.  If not, don’t give up.  Persist.  You can do it.  It is worth it.

18 thoughts on “Grain-Free Pancakes

  1. Pingback: Grain-Free Breakfasts | The HSD

  2. pinulotta

    This is great stuff! I am going to print this one out! My son has recently been diagnosed with allergies to wheat, peanuts and corn. We are trying to modify our diets. If you have any more GF/CF recipes to post I would greatly appreciate it! (or links as to where I could find more stuff like this!)

    Reply
    1. thehomeschoolingdoctor Post author

      Hi! I’m so happy it helped! http://www.elanaspantry.com/ is great and http://www.healthhomehappy.com/ is too. Type in any recipe you want to make and follow it by the words “paleo” or “gaps” or “scd” and you should have lots of choices. These are names of diets that are or can be free of these items. Plus, there are lots of ways to make substitutions once you know how! Comment or e-mail anytime if I can help more on this area: thehomeschoolingdoctor@gmail.com. Are you homeschooling over summer?

      Reply
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  5. Katy

    I’m going to try these today. I’m nervous about making changes for my sons. One son is pretty flexible and the other is hyper-sensitive. Textures are a thing for him so the almond flour is tough. Wish me luck…or strength. Thank you for the detailed instructions, Terri!

    Reply
    1. thehomeschoolingdoctor Post author

      Good luck, Katy! Make it fun! Maybe put bananas for eyes, raisins for pupils, and something silly for a nose and mouth–like a sliver of an orange or something! Something to distract his mind off of the differences (that do exist–trust me–nothing reproduces wheat flour to some people!). ~~Terri

      Reply
  6. Wiese

    When we make these pancakes, we make a double batch of them. One batch we add 1 cup frozen blueberries and the other batch we add 4 TBS of cocoa powder with just a little extra honey. Then we freeze them up to have on hand later.

    Reply
    1. thehomeschoolingdoctor Post author

      Wiese

      Those pancakes sound wonderful! Thank you for leaving a comment telling us all the variations!

      Sometimes I add pumpkin or pumpkin and chocolate chips in the fall. That’s fun to try.

      Hope you and your family are great!

      Reply

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