Pancakes were one of the first things I learned to make without grains. It didn’t seem to take too much effort to come up with a good recipe that tasted and felt like “real” pancakes using peanut butter or almond flour. It wasn’t until I decided to work up a nut-free version that I ran into problems. The batter was too stiff or the cakes were too grainy or the whole thing tasted a little funny. No matter what I tried, I couldn’t seem to get the final product just right. It wasn’t until I tried a slightly different approach that I discovered pancake greatness. These pancakes are perfectly light and fluffy and taste just like pancakes should. The kids gobbled them up, then asked for more, twice!
¼ c maple sugar or dark brown sugar (50 g)–optional, see notes
2 T psyllium husk powder (18 g)
2 t baking soda
1 t salt
- Stir together mix ingredients
- Store in an airtight container
Yield: 1½ c mix (enough for 24 pancakes)
To make pancakes:
¼ c packed pancake mix (40 g)
4 large eggs
3 T olive oil–or other liquid oil, see notes
2 t vanilla extract–optional
- Measure pancake mix into a medium bowl
- Add remaining ingredients and beat until smooth
- Pour by ¼ c onto nonstick griddle over medium heat
- Cook for 2-3 minutes, until edges are set and bubbles remain in the center
- Flip and cook on second side for an additional minute, until browned
Yield 4 cakes
- I have made this mix without any sugar, with 2 T sugar, and as written. The batter is a bit thicker and pours a little less easily with no sugar than with sugar, but it still pours well. We don’t usually add syrup to our pancakes, so I found the sugarless version didn’t quite have enough sweetness for our family. I liked the mix with 2 T sugar, but the kids weren’t quite convinced it was so great. As written, they loved the pancakes with no additional toppings.
- I do not recommend making this recipe with coconut oil as it gets too thick to pour. If coconut oil must be used, I suggest either bringing eggs to room temperature before mixing in melted coconut oil or scooping the thick batter onto the griddle and spreading it out into an even round.
- My daughter prefers silver-dollar pancakes to standard 5- to 6-in cakes. For her, I’ll pour just 1 T batter for each cake. At this size, they cook more quickly, 1½-2 minutes on the first side.
How do you like your pancakes?
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