Wheat-free, dairy-free pancakes

Wheat-free, dairy-free pancakes

It’s Shrove Tuesday, which, for many, is synonymous with ‘Pancake Day’. Many of my clients can’t eat wheat (or the other grains), and some can’t have dairy either, so I’ve been experimenting with some grain-free, dairy-free and grain- and dairy-free recipes.

Wheat-free, grain-free, dairy-free pancakes
You can make great grain-free and dairy-free pancakes!

Today, I’m going to try something along these lines to make pancakes. The rest of the family can have ‘normal’ ones or share mine: it’s up to them, but I find they regularly dip into my grain-free goodies.

I found this recipe here – it’s in cups, but I find most measuring jugs have cup measures on them now; if yours doesn’t, 1 cup = 8 fl oz. Don’t worry about getting proportions exact; just experiment.

You could always substitute a bit of coconut flour for some of the ground almonds, but use a bit more liquid to compensate as it absorbs liquid easily.

This batter should be enough to make low-carb pancakes for 3-4 people:

3 cups almond meal (ground almonds)

1 tablespoon ground flaxseed (use a pestle and mortar or coffee grinder)

1/2 teaspoon sea salt

1/2 teaspoon baking soda

3 large eggs

3/4 cup unsweetened almond milk, light coconut milk (or milk, if OK with dairy)

2 tablespoons extra-light olive oil, walnut oil, coconut oil, ghee, or butter, melted


1. In a medium bowl, combine the almond meal, flaxseed, salt, and baking soda.

2. In a large bowl, whisk the eggs, then add the milk and oil or butter and whisk thoroughly.

3. Gradually whisk the flour mixture into the egg mixture. Add more milk as necessary, one tablespoon at a time, to reach pancake-batter consistency.

4. Lightly oil a skillet and heat over medium heat. Pour 1/4 cup batter onto the skillet. Cook for three minutes, or until bubbles form and edges are cooked. Flip and cook for three minutes or until underside is lightly browned. Repeat with remaining batter.

5. Serve with desired toppings.


UPDATE: I made the batter to the consistency of British pancake batter – what a disaster! I suggest making the batter thicker and making pancakes that look more like drop scones / Scotch pancakes. However, even though they were the ‘Eton Mess’ of pancakes, they did taste lovely!

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