Pancakes (grain-free, dairy-free, low carb)

Pancakes (grain-free, dairy-free & low carb)DSC_0272

Sunday Morning and fresh pancakes, hot off the grill… It is an experience that will always take me back to my childhood and that house on Middle Rincon Road with Dad in the kitchen beating egg whites into stiff peaks that would make Yosemite proud.
It usually was my dad who made Sunday Morning pancakes, though mom could certainly whip up a batch just as well. I guess it was their division of labor, or his labor of love or just the reality of Sunday morning and getting a big family fed and off to Church.  It could have been his way of reminiscing about the Company of two-hundred and fifty soldiers he used to cook breakfast for in the Armed Forces.  Whatever the origin of this  family tradition, it is part of the memory that shapes childhood and therefor life itself.
It has been years since my Dad has made me pancakes, But I still remember the lessons…
“Make sure you beat the egg whites stiff.”
“The pan needs to be good and hot but not too hot… Sprinkle some finger tips full of water on it and see if the bubbles dance… then it is ready.”
Don’t flip it until bubbles start to form in the middle.  27 bubbles is good number.”
Well, The “27 bubbles” rule might have been a tad too literal but you get the idea.
We now have pancake traditions of our own that have included many different recipes through out the years.  Here is one such recipe.  This version is free of grains and dairy, is low carb and is delicious as pancakes or waffles.
2nd Generation “Sunday Morning Pancakes”    
(click here for printable document: S pancakes)
3 eggs (separated)
Add yolks to a bowl or blender
Add whites to separate bowl and set aside
To the yolks, add:
1 1/4 cup almond milk (or other milk)
1/4 cup melted coconut oil (or other oil)
1 tsp vanilla
1 tsp truvia (or pinch of stevia powder)
1/4 tsp salt
Blend then add:
1/3 cup almond flour
1/3 cup coconut flour
1/3 cup ground flax
1 TBLS Baking Powder
Set aside.
Beat Egg whites for several minutes until stiff peaks form when removing betters.  (This step is optional but it is the secret for fluffy pancakes so I recommend it.)
Gently fold batter into egg whites, stirring g-e-n-t-l-y just until combined.
In the meantime, preheat your griddle to a medium heat.  You know it is ready when drops of water sizzle when they hit the pan.  You want to cook these slowly to make sure they are done on the inside.  Watch for air pockets to rise to the surface before you flip.  (It took about 3 minutes on each side for me.)
Makes 8 to 12, depending on size.  Serve warm with butter and syrup of you choice or try my quick and easy  Maple-Butter Syrup.
DSC_1030Maple Butter syrup
1/4 cup butter, melted
1 tsp Maple flavoring
1 Tbls Truvia or other sweetener
Combine and heat and pour over cooked pancakes.
Hey Trim Healthy Mamas…. This recipe is to be enjoyed in an S setting… so go ahead and have a side of bacon and lots of cream in your coffee! Enjoy!
Would love to chat over on Facebook, if that’s how your roll!

32 thoughts on “Pancakes (grain-free, dairy-free, low carb)

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  1. Oh yea!! I like the oatmeal flour one ok, but think these will be ever so more yummy!! Thanks for the syrup idea, was needing that!!
    Can’t wait to try!! Karla.
    Happy May Day!!! 🌺🌷🌸🌺🌷🌸

    1. I am wondering where I can get maple flavoring and also is ground flax the same as flax meal or flax seed? Thanks. 🙂

      1. I got my maple flavoring at walmart in the aisle with the rest of the extracts, or you can get a purist form online… and yes, flax meal, ground flax… all the same. I buy the organic golden flax seed from the bulk bin at the health food store and grind it myself.

  2. Guess I shouldn’t have skipped separating the eggs! My dough turned out thick and weird! Next time guess I better separate!

    1. Did it make any difference for you to separate them? I did that and they were so runny and took for ever to cook. I ended up witha tasty pile of crumbs. 😦

    1. I know that some ladies like to buy a sugar free syrup from stores… Personally, I try to stay away from the artificial sweeteners… I have tried making one with maple extract, glucommanan and sweetener, but I didn’t care for that…. Since my kids love strawberry sauce, I usually end up thawing frozen strawberries and popping them in a blender with some sweetener and vanilla… makes a nice topping:) I have, on occasion, splurged on a tablespoon of Pure Maple Syrup with E pancakes. Not technically on plan but such a yummy treat.

  3. If I have almond flour and flax meal, but no coconut flour, what could I substitute? More flax? Thanks for the syrup idea too!! 🙂

  4. Can’t wait to try these. I am eating the cottage cheese ones right now and although I don’t mind the taste of the pancakes I am soooo missing my butter and syrup. So if I can do it this way and eat a piece of bacon with it I will be in heaven. Thanks 🙂

  5. Thank You!!! I’ve been trying my best to follow THM principles, and have made the THPancakes from the book, and they are just okay. But what is a pancake without a big pat of melty BUTTER? I’m so excited to try these pancakes!

  6. I made these today and they were delicious! I’m glad that I took the time to froth the eggs whites. I could definitely tell the difference it made in the batter. Thank you so much for sharing the recipe. It was nice to be able to have eggs, bacon and pancakes with maple “syrup”!

  7. These are now our families official favorite pancakes. My son, who is one of the pickiest teenagers around, said they were the best pancakes I’ve ever made. He just wolfs these down! I have to remind him to slow down while he eats them. Amazing. Thank you so much!

  8. i have all the ingredients ready for the making tomorrow morning…clearly I can’t wait, laying awake at night thinking about them 🙂 looking forward to trying them!

  9. I just made these but mine did not turn out like the picture at all. I followed the recipe except I doubled everything for my large family and because I had no flax meal I used half almond flour and half coconut flour. I also subbed cashew milk for almond milk. The taste isn’t bad but the texture is horribly grainy and they fell apart. Oh, I did add quite a bit more cashew milk because it was too think to spread on the griddle. If I had pulsed my almond flour in the food processor would it have helped? I loved the maple butter idea!

    1. Hi Tracy, I think the problem with the texture is from using more coconut flour than the recipe calls for. I like to use all three flours mentioned because of the nice texture the combination brings. But if you are missing one, coconut flour really cannot be swapped out evenly for anything else. It absorbs much more liquid than flax or almond flours. Blending the almond flour would not have addressed that issue. You could try it again when you have flax, or look for another recipe that uses all coconut flour. The ratios for liquid will be written differently for those. I am sorry this was frustrating for you, though.

      1. Thank you for replying. I am new to the alternate flours so that is good to know. i know where to get some flax and I’ll try again. Blessings!

      2. I’d love to know what I did wrong. I made it just as the recipe says and mine turned out so soupy they could barely be cooked. I am not new to the alternative things, but my son was so disappointed tonight. 😦

      3. Sarah, I am so sorry you had trouble with these. Did you use the exact flours that the recipe calls for? If you made any substitutions on those, it could affect the consistency. Did you beat the egg white’s until they were stiff and then fold them in at the end? I have had people say that these ended up really thick before but never runny so I am just trying to trouble shoot and figure out what happened for you.

  10. These were delicious. I did follow the directions and separated the egg/yolk and gently folded in, but they still came out flat. They were fluffy while cooking on one side, but as soon as I flipped them to cook on the other side, they became “flat as a pancake”…a flat one. LOL! Anyway, still yummy and a keeper. I just wish I could figure out how to make my pancakes fluffy.

  11. Has anyone tried making the batter the night before? sometimes these batters come together and thicken after sitting in the fridge. Am anxious to try these – they look good!

  12. These were really good and fit the bill for a healthy pancake craving. They do need to cook slower and lower than old style though. I appreciate the flax in the recipe, always trying for more fiber. I also served mine with some antioxidant frozen fruit mix from Costco which I heated with a pinch of xylitol ( sugar substitute), I also added touch of butter and sugar free syrup. Happy! Thanks!

  13. I use applesauce instead of eggs. My daughter is gluten dairy and egg intolerant. I also make these on a griddle at 375 degrees in small size. Cooks faster and don’t fall apart as easily. So happy for this recipe.😃

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