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!
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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.
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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!
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Either way, you can’t go wrong.
Serve piping hot, with fresh fruit and/or pure maple syrup, if you like.
These pancakes are perfect for your next weekend brunch!
- 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
- 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!
- 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.
- Serve piping hot, with fresh fruit and/or pure maple syrup, if you like.
Parchment paper is key for baking these. Even a Silpat doesn't yield the same results as using parchment paper.
Per Serving: Calories: 476, Fat: 38g, Carbohydrates: 19g, Fiber: 7g, Protein: 18g
Enjoy!
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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!
Kelly
The Almond Butter Pancakes are amazing! I’m excited to try more:)
Crystal
Hi! I want to surprise my boyfriend with these (pancakes are his fav) and we have both been vegan for a while now. Is it ok to use 2 flax eggs instead of real eggs? Also, would it completely ruin the recipe if I just processed raw apples and used it instead of the apple sauce? Thanks so much in advance!
Megan
I haven’t tried making these with flax eggs, so I’d probably make a “trial batch” before making them for someone you want to impress! I assume blended apples would have the same result as applesauce, but again, I haven’t tried it myself so I can’t be sure.
Bee
I’ve tried them with a blended apple, and it works perfectly! I chop up a granny smith apple and throw it in the food processor first for a bit, and then add the eggs, and process it together again. Works every time!
Katie
Tried these and they turned out wonderful! I used crunchy almond butter instead of creamy, and it added to the texture. I love this recipie! I can’t wait to try more of your recipes! Thanks Megan!
Amy
I made a large batch of these – it’s been breakfast every morning this week! I’ve been topping them with fresh blueberries – they are absolutely amazing! Thanks for sharing!!!
Marybeth sanders
These were incredible! Your meals have changed my life! Thanks keep them coming!
Katie Smith
Wondering what the calories are on this one?
Ruth
calories is not what’s important, but how nutrient dense your food is, some regular pancakes could be lower in calories than this recipe, but becuase of the engredients used on regular pancakes your body would store it as fat. Almonds and other nuts have the escential oils our body’s needs, plus gives you the satisfaction of fulness because of the protein on them.
Chau
You have saved my life, Megan. I’ve been craving pancakes badly – but didn’t want to deal with the gastronomical results of eating dairy and wheat. I tried these out this evening as a dessert, and my god, they fulfilled every craving and dream. And I don’t feel sick.
Karen
My older son and I loved the almond butter pancakes, but my younger and pickier children would not eat them. I put the leftovers in the frig, but the next day they were green. Any idea why, and were they safe to eat after that?
Jen
I make these pancakes often and they are delicious! I just made them with “persimmon sauce” (about three persimmons in the blender) instead of applesauce and substituted pumpkin pie spice for the cinnamon. They turned out great as well. I had some persimmons leftover from last week’s groceries that I needed to use up. Yum!
Jill Heather
I just made these pancakes this morning for the first time and they were fantastic. Thank you, Megan, for sharing all of your wonderful ideas and recipes. This blog has helped my husband and I eat so much better and also you’ve opened our eyes to so many different types of healthy ingredients and ways to whip them up easily into delicious treats and eats.
Keep up the great work!! 🙂
Kayt
What could I do if I didn’t want to add that much peanut butter?
Valerie
Hi there,
Just stumbled across your website while researching “food combining”.
I’ve been suffering so much with digestive problems, and I really think trying this method of eating may help me greatly.
Just trying to get my head around ingredients though… lol Might be “duh” question, but this would be a protein-based (flesh) meal with neutral foods?
Megan
Most of my nut-based treats that call for eggs would be considered a “transition” treat for those transitioning away from a mainstream diet. They are not perfectly combined– because the pair nuts and eggs together– but they keep to the main principle of food combining, which is to avoid mixing starches with proteins. And since they’re naturally sweetened and grain-free, they tend to digest more smoothly than a processed cookie.
Nate
Best pancakes I’ve ever had, and I’m only recently vegan. They turned out perfect!
Alma
I made these this morning and substituted the apple sauce for mashed banana and the egg for “flex egg”. I baked them as instructed and although they tasted very yummy, they were sticking to the parchment paper and by the time I got them out of it, they didn’t have the shape of a pancake anymore, rather batter… I baked the second batch a little longer than the recommended 10-12 minutes, but still had the sticky/hard to get off the parchment paper issue…I wonder if I should have baked them even longer or what went wrong??
Michelle
Just had these for breakfast after my morning workout! Perfect!
melissa
I’m a big fan of the almond-butter based Paleo Bread from Elana’s Pantry. I’d been curious as to how it would translate to pancakes and came across your page. I tried them out this morning and they were awesome. I like my pancakes thin, so I thinned the batter with a little almond milk. They were delicious! Thanks for such a great, simple recipe.
Kay
I have made these at least a dozen times now using flax “egg” and stiring in chia seeds instead of eggs. Also I have made them with sunflower seed butter, peanut butter, almond butter and cashew butter and they all turned out great but with the almond and sunflower butters I need to add more applesauce (probably just because of the nature of vegan baking) Excellent recipe and thanks so much for sharing!
Suzanne
I have been reading your blog for some time and have tried a few recipes, but have had some resistance from my teenage boys. This one I tried this morning before school and they both said it was a do over. They were so good. I have given up wheat and sugar for the last year or two and have not had a pancake in that long. I was tempted to try these and they were so yummy and comforting and did not effect my stomach at all. I am so excited and now with get off my couch and try more recipes. Thank you!
janet
Well, that was a nice surprise! I didn’t have high hopes for this recipe — where’s the flour?? We had an early dinner & I was a bit hungry, so decided to try this. These guys were really good! I baked them on parchment paper in the toaster oven. Quick to make & easy cleanup! I made half the recipe in case it was a disaster and still have a couple left for breakfast. I used agave instead of syrup & they were wonderful.
Thanks for the yum-o quick snack idea!
Amber
I can’t have eggs or flax seeds, so I was researching online for different egg replacements. 1/4 C of apple sauce = 1 egg. Would you think this recipe would turn out okay if I omitted the 1/2 C of apple sauce and if I just added the 1/4 C + 1/4 C of apple sauce as the egg replacement or would I still need to add the 1/2 C, too???
Daniela
I never liked traditional pancakes, but I really love this recipe. My new favorite breakfast!
Lela
OMG, am I happy I found your website. Exactly the recipes I needed. Trying to eat a low carb diet and viewing your interesting recipes is awesome.
Thank you so much
Jody
Do these have a strong egg taste? Many of the recipes I have tried do even though it is said they don’t. I may be over sensitive but I don’t like the taste of egg.
Kari
Could these be made without eggs?
Molly
These are delicious! Thank you so much!
Anna
Does it matter if I bake it or fry it? Will they taste the same?
thanx, Anna 🙂
Jane
These pancakes are great!!! I make them often. Thanks!
R
I am vegan so I made these with flaxseed meal eggs and tried to fry them on a skillet in coconut oil. They were too runny on the skillet and very sticky. I don’t think this is a good recipie for vegans to try to tweek. They taste alright, but like weird fried things and I probably won’t use this recipie again.
Kaila
I disagree! I am vegan and I baked them using almond milk and flax meal instead of eggs and it worked out beautifully. I make them all the time with different nut butters too!
Maggie
These really are amazing! They come out fluffy like traditional pancakes! I used peanut butter because my son doesn’t care for almond butter and they still came out wonderful! Even my husband who is quite picky devoured a whole plate of them. I’m loving your website. Thanks for all the great recipes!
Sara
Hi Megan, I just discovered your website yesterday and I’m amused with all these great recipes. I just want to know if i could replace applesauce for something else because here in Colombia I can’t find it. Thank you so much for your time. For now I’m gonna make your peanut blondies because here we have organic peanuts so I can make butter myself. 🙂
Megan
Any other puree should work similarly, such as mashed banana or pumpkin. Hope you enjoy them!
caterina
Ive read through all the comments and still am baffled on what to use for an egg substitute? what are flax egg ingredients?
I also need a substitute for eggs on the other recipes?
any other options?
thanks!!!!!!!!!!!!:)
Megan
Here’s how to make flax eggs: https://detoxinista.com/recipes/how-to-make-flax-eggs-or-chia-eggs/
I wouldn’t use them for this particular recipe, but they work great in drier baked goods, like cookies, or in recipes that call for wheat flour. I haven’t had any luck replacing the eggs in this recipe, but I’ve heard that people also like Ener-G egg replacer: http://amzn.to/1jLaslr
Sally
My batter comes out pretty runny, I use sunflower butter instead of Almond, they also stick to the paper even when i grease the paper with coconut oil.
Any ideas?
Tammy
Glad someone asked about peanut butter. Can’t wait to try.
Tammy
Going to veganize these with flax eggs. Wish me luck.
Natasha
These are super tasty and have become a regular request at my house. I added some fresh blue berries in one batch and chocolate chips in another and they are all super delish!
Stephanie
These were amazing. I made them to get myself started on day 1, week 1 of going paleo! My boyfriend can’t have egg, so they were all for me. SO AWESOME BAKED! I ate them over the course of three days. I couldn’t pull them right out of the frige and eat them, i heated them and they were still delicious- days later. I topped them with a dab of almond butter and a sprinkle of cinnamon! yum! Thanks so much for an indulgent but not guilty breakfast option!
Jasmine
I am assuming peanut butter would well too? I can’t wait to try these! My little guys gets bad tummy aches and other not fun symptoms if he eats much wheat but he looooves bready stuff. Can’t wait to try these!
ERIN
I just came across your website and I LOVE it. I am trying to eat healthy again and try new foods. I am so excited to try some of your recipes. They all sounds so good. I have such a sweet tooth so thank you for making sweets into something healthy and nutritious. Is there anyway you could calculate the calories and fat in you recipes?
Megan
I’m so glad you found me! Please see my FAQ regarding nutrition info: https://detoxinista.com/about/frequently-asked-questions/
GirlWithAPurposeAndAWhisk
I’ve tried SO many pancakes that either are vegan or grain free, and they’ve never worked very well. These, however, are INCREDIBLE. Thanks so much for sharing this! I’ll be making this many times more. 🙂 Keep it up!
Celia
This are a godsend! I’ve been GF for almost a year and wanting to transition to sugar free/grain free. Thank you for the easy recipe, if nothing else I ALWAYS have these ingredients on hand.
luann
can you use this batter in a waffle machine- i really prefer waffles
Megan
You can, but the result isn’t as crispy as traditional waffles.