A couple things we miss when we are watching those calories and carbs are pancakes and waffles. My hubby loves a great pancake with peanut butter and syrup but that’s way too many carbs.
So we have played around with several recipe combinations and we have come up with a healthier pancake. These flour free pancakes that we created are filled with nutrition and tastes great.
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We are using oatmeal in our no flour pancake recipes so it’s not gluten-free. But with the combination of egg whites and low-fat Greek yogurt these oatmeal pancakes no flour makes a healthier choice.
We add cinnamon to our flourless pancake recipe, it brings just a small taste of cinnamon but not too much to overwhelm.
Add the first 8 ingredients into the blender and whip until well blended and frothy.
Pour a quarter cup of the mix onto a hot griddle or comal and cook until edges start to brown. These are a little harder to make that big decision when to flip since they don’t bubble as much as a regular pancake mix.
Cook the pancakes until brown on both sides, at this point, it looks like a regular pancake but will not be as thick.
Serve with sugar free or lite pancake syrup with blueberries or/and natural peanut butter on top.
This pancake recipe will not make waffles (still working on that one) but it makes the absolute best flourless pancakes.
- Add first 8 (eight) ingredients to a blender and blend until frothy
- Pour enough 1/4 cup batter onto on the pancake griddle Drop about 5-6 blueberries on top of the batter in the skillet (optional)
- Cook until the edges begin to look dry and bubbles start to form on the top of the pancake, about 1 minute.
- Flip and cook about 2 more minutes on the other side.
If you enjoyed these Flourless Pancakes then:
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