Almond Butter Pancakes (Grain-Free)


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

Grain-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.

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.

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.

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!

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

Either way, you can’t go wrong.

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
  • 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
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

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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