Almond Butter Pancakes (Grain-Free)


I’ve got just the thing for your next weekend brunch.

stack of almond butter pancakes on a plate with syrup and banana slices on topGrain-free, almond butter pancakes!

These pancakes are similar to my original Paleo Pancakes, but this variation results in a more authentic stack of pancakes, both in texture and flavor. They are the perfect transition food for anyone looking to upgrade their traditional pancake breakfasts, and will fool even the pickiest of eaters.

No one will believe they’re flourless!

Almond Butter Pancakes (Grain-free)
serves 2

Inspired by this recipe

Ingredients:

1/2 cup almond butter
1/2 cup unsweetened applesauce
2 whole eggs
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract

Directions:

Preheat your oven to 350F and line a baking sheet with parchment paper, if you plan on baking these. (My preferred method!)

In a medium bowl, combine all of the ingredients and mix until a smooth, uniform batter is created.

ingredients for almond butter pancakes and mixing pancake dough in a bowlScoop the batter using a 1/4 cup onto the lined baking sheet, to form 7-8 pancakes. You will probably need two lined baking sheets, if you’d like to bake these all at once.

almond butter pancakes cooked on a baking sheet

Bake for 10-12 minutes, until the pancakes are fluffy and golden. This is my preferred method, since you don’t need to use any extra oil for frying, and you can cook all the pancakes at once without even flipping them!

Note: Parchment paper is key for baking these. Even a Silpat doesn’t yield the same results as using parchment paper.

Alternatively, you can pan-fry these pancakes in a skillet, greased with grass-fed butter or coconut oil, over medium-high heat.

almond butter pancake cooked on a skillet

Flip when the edges are firm and golden, about 4-5 minutes on each side. Ideally, with a larger griddle, you could cook more than one at a time!

fork cutting into a stack of almond butter pancaked with syrup and banana slices on top

Pan-frying does give these pancakes nice and crispy edges, like the traditional version!

Either way, you can’t go wrong.

stack of almond butter pancakes on a plate with banana slices on top

Serve piping hot, with fresh fruit and/or pure maple syrup, if you like.

4.86 from 42 votes
Print
Almond Butter Pancakes (Grain-Free)
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

These pancakes are perfect for your next weekend brunch!

Course: Breakfast
Servings: 2
Calories: 476 kcal
Author: Detoxinista.com
Ingredients
Instructions
  1. Preheat your oven to 350F and line a baking sheet with parchment paper, if you plan on baking these. (My preferred method.)
  2. In a medium bowl, combine all of the ingredients and mix until a smooth, uniform batter is created.
  3. Scoop the batter using a 1/4 cup onto the lined baking sheet, to form 7-8 pancakes. You will probably need two lined baking sheets, if you'd like to bake these all at once.
  4. Bake for 10-12 minutes, until the pancakes are fluffy and golden. This is my preferred method, since you don't need to use any extra oil for frying, and you can cook all the pancakes at once without even flipping them!
  5. Alternatively, you can pan-fry these pancakes in a greased skillet over medium-high heat. Flip when the edges are firm and golden, about 4-5 minutes on each side.
  6. Serve piping hot, with fresh fruit and/or pure maple syrup, if you like.
Recipe Notes

Parchment paper is key for baking these. Even a Silpat doesn't yield the same results as using parchment paper.

Enjoy!

Reader Feedback: Are you a pancake fan? Have you tried any grain-free versions? Austin and I used to go out for pancakes nearly every weekend, but now we’re hooked on preparing this grain-free variation at home! Thanks to my friend, Diane, for sharing this variation with me!

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Comments

Bridy

These Pancakes are so good!
My son however wasn’t too keen. I might try them without the cinnamon to see if he prefers them that way.

Jane

So I made these today, and I have to say, I am thrilled. I am not following any kind of diet of any sort, just try to by organic wholesome ingredients and, so i got stuck with some almond butter, nobody in my family likes it. So i figured I’ll google a recipe that uses it. And guess what? Both of my picky 1 and 3 yo eaters devoured these pancakes for breakfast this morning! I did not expect the fluffy texture at all, they truly are like pancakes, which btw we do not eat in our family. I make my own with ricotta and whole grain brown flour.

Linda Holley

I am diabetic and would love a carb count on these pancakes. They look divine and I cannot wait to make them. I will use pumpkin puree in mine! Thanks for the recipe!!

val

I used peanut butter and just one egg… Came out great I will use coconut sugar to sweeten it up Next time.

val

I made more these today but instead of using eggs I added more applesauce and they came out just fine for an egg free version.

Nicole

I tried these for Valentine’s Day – stuck to the original recipe and cooked on the stovetop in coconut oil. I agree that they do burn easily, so I had to be extra vigilant. Next time I will try the baking method. Topped with sliced banana and one big spoonful of Grade B maple syrup (and some grass fed butter). Delicious! I did not miss “real” pancakes at all. The texture and flavor, and even the smell, is very similar to a thinner-style pancake. Thanks for sharing this recipe and making it easy for me to stay on track but still enjoy myself.

Stephen Kowalewski

I also used these pancakes as sandwich bread. Being on a low carb diet, I missed sandwiches and this allows me to satisfy my craving.

Sue

These are amazing! Thank you so much for sharing this recipe! I had mine with maple syrup with I heated up with blueberries I picked and froze this past summer. Delicious!

Kate

I’m a little late to the party here but had to leave a comment. These were amazing! I’m so grateful to have found detoxinista.com, the recipes here have been my saving grace for starting a grain free diet. There are a lot of other sites out there but this site never fails. I’m thinking of making these as muffins so I can take them with me on the go in the morning and possibly add some blueberries. Thanks!

April

We tried these this morning. I made them in a skillet greased with coconut oil. They were very good. Not too eggy like many grain free pancakes we have tried. And they actually flipped well in the pan which has been problematic with grain free pancakes before. Best part–my son ate 5 of them and didn’t mention the texture or taste being different from traditional pancakes. I am wondering about protein content? Thanks so much.

    Megan Gilmore

    I’m glad to hear your family enjoyed them! I’m not sure about the protein content, but you can find any nutrition info you need using a free calculator on FitDay.com.

bekah

Hi Megan, love these pancakes so much and am recommending them to a client who is tracking her calories. Im sure I can do the math but do you have any idea how many calories per regular sized baked pancake? Thank you!

Becky

I have been making these pancakes for a while and love them. Today I made them in my waffle maker and I love them even more because I felt like they cooked all the way through. Some times I feel the pancakes are undercooked in the middle whether I do them in the oven or in a pan.

Erin

Made these tonight – amazing!!

Stephanie

Just made these with sunflower butter and they were so yummy! I am wondering though why they slowly started to turn green as they cooled…? Any thoughts?

    Megan Gilmore

    Baking soda reacts with sunflower seed butter and turns baked goods green. They are safe to eat, but look funny!

Vicki

Quick and easy and most of all incredibly delicious. Used the leftover pancake as “bread” to make my son a peanut butter and banana sandwich , amazing! Thank you for your website Megan

Cintia

These pancakes were a total success- husband and kids love them! And I loved that they were baked in the oven – much easier than pan-frying each pancake!

Alyssa

These are delicious! I was out of baking soda and they still turned out perfect. Made with homemade applesauce, left sauce with chunky texture and love the outcome in the pancakes. Thanks for another winner!

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