Comments on: Gluten-Free Almond Meal Pancakes

By: Whatsup? « debby weighs in

Whatsup? « debby weighs in — Wed, 18 May 2011 03:21:40 +0000

[...] mixed with a little sugar-free syrup. There are a lot of almond meal pancake recipes out there. This is the one I tried. Only I left the agave nectar out. Not really necessary in [...]

By: Pam

Pam — Mon, 16 May 2011 14:09:30 +0000

These pancakes are wonderful! They have become my husband’s favorite. I served them to guests last weekend and they also said they are fabulous! I use sparkling water, instead of plain water, and it gives them a little lighter texture. The only problem is that the recipe makes only enough for one serving for my hubby! Need to double it if anyone else is eating! Thanks for sharing.

By: Sunshine

Sunshine — Thu, 24 Mar 2011 02:08:52 +0000

Hi. I purchase AGAVE nectar at TJ Maxx. They almost always have it in stock in the little section where you find a lot of “different” foods, teas, sweeteners, etc.

By: Pedro

Pedro — Tue, 24 Aug 2010 11:08:53 +0000

Great pancakes. Since im on keto i didnt used honey, instead i added splenda.
With the same amount of ingredients from this recipe i got 3 thick pancakes

By: mckenna barlow

mckenna barlow — Mon, 12 Apr 2010 20:45:01 +0000

I love pancakes but sometimes the sweet ones make me over eat! haha So I have made up this savory version using root vegetables instead. My husband really liked them and said they were excellent as leftovers too

Root Vegetable Pancakes

1/2 celery root peeled, grated
4 parsnips peeled, grated
1/4 purple onion totally minced to a pulp
1 1/2 cups almond meal (poured a bunch of almonds in my vita-mix and let ‘er rip- much cheaper than buying it but the cheapest place is Trader Joes)
4 eggs
2 tsp turmeric (these spices are a tad obscure…add whatever spices you have in your cabinet)
2 tsp ground coriander (see comment above)
1/4 cup hot horseradish
couple squirts of hot sauce and sea salt to taste

Create:
Mix everything together
Medium Heat use coconut oil and make pancakes like normal (4inch diameter 1/2 inch thick)
Cook for about 5 minutes each side

Enjoy!

By: KatieC

KatieC — Wed, 07 Apr 2010 16:14:36 +0000

I love the looks of these! I’m very excited to give them a try.

By: Tina Turbin

Tina Turbin — Sun, 07 Mar 2010 12:40:10 +0000

HI Eva,

Well, welcome of the world of gluten-free and may your adventure be smooth due to the amount of helpful advice on the Internet and all the individuals and groups willing to help these days. Agave, which I am referring to in my recipes is the nectar from a plant which offers an alternative to sweetening over pure crystalized “sugar”. You may Google it for a wealth of information. It appears to be much healthier and has properties much easier on the blood sugar- and has health benefits you can read about as well. There is a bit of conversion to do when substituting agave for a standard sugar recipe which you can find in my recipe section as well. YOU will be able to get it on line as well as in mist of the health-food stores. I use the brand Madhave, mostly due to availability. Tina

By: Eva

Eva — Sun, 07 Mar 2010 01:57:44 +0000

I’m new to Gluten intolerance because of my Daughter. My question is What is agave nectar and were do you get it. I haven’t seen it in the gluten iles at the stores.
Thanks

By: Fun & Fabulous Grain-Free Breakfast Recipes by Lisa Bishop | Gluten Free Help

Sat, 06 Mar 2010 01:53:23 +0000

[...] can all get quite tired of the basic egg recipes, pancakes and maybe some gluten-free toast for breakfast. Look no further. Lisa Bishop has authored an entire book devoted to not only gluten-free breakfast [...]

By: Ashlie

Ashlie — Mon, 01 Mar 2010 22:49:22 +0000

These look really great – I’ve made almond flour pancakes before, but they didn’t turn out as nice as yours. I’ll have to try this recipe ASAP!