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These days, I try to be a little nutty every day.
Of course I don’t mean “nutty” as in “I missed my plane so I’m going to become a minor celebrity on YouTube” nutty. Or “I think I’ll switch careers at the pinnacle of my success and adopt the mien of a skid row bum from another planet” type of nutty. And certainly not “just drop me in the middle of the Sahara without any food, water or shelter, and see how I hold up for a week” sort of nutty. While it may be true I do, on occasion, exhibit behavior one might characterize as “nutty” (at least that’s what the HH keeps telling me), I was referring to the toothsome, bite-sized, healthy-fat-and-protein-rich kind of nutty. An “Uncle S.” kind of nutty.
You see, I’ve had a fairly rocky history with nuts–and I blame it all on my Uncle S.
One of my favorite relatives, Uncle S (along with Aunty M) lived upstairs in our family’s duplex during my childhood. We kids would scoot out the door, up the stairs and into their home without a thought or an invitation, assuming it was simply the top floor of our own place. Aunty M would greet us, hand over some homemade cookies, and then we’d go seek out our uncle.
I have to admit, I didn’t fully appreciate Uncle S’s unique charms until I was an adult. An unrivalled prankster, Uncle S was a puckish, Punk’d prototype whose myriad tricks were relentless. Case in point: every Sunday, our family would pile into Uncle S’s taxi (this was before my dad acquired a car) for an outing in the countryside. We’d drive for a while, after which, like clockwork, Uncle S would begin to hem and haw: “Gee, I don’t remember passing that tree over there. Maybe I took a wrong turn. You know, I’m not exactly sure where we are–maybe we’re lost. Ricki, which way should I go?” Given that I was only four or five at the time, I had no idea; but, also like clockwork, Uncle S’s musings sent me into paroxysms of anxiety, certain I’d be wandering forever in the woods, never to see my own home, bed or Barbie dolls again.
Once I grew older, I could appreciate Uncle S’s humor, his always jovial and somewhat michievious expression, reminiscent of the Pillsbury Dough Boy (although not in any way chubby). In fact, I’d say Uncle S resembled a cartoon character more than anything else: having lost his hair as a young man, his shiny dome was encircled with a fluffy white fringe that snaked round the back of his neck and behind his ears. His nose, slightly bulbous at the tip, was, like his cheeks, often flushed pink, and he wore a perpetual half-smile on his face.
Uncle S had a favorite expression, “No Fun!” which he used the way one would utter, “No Way!” or “You’ve Gotta Be Kidding Me!”. The CFO and I found this endlessly amusing. To wit:
Ricki: Uncle S, my goldfish had babies and now we have four fishies.
Uncle S: No Fun!
[Ricki and The CFO erupt in peals of uncontrollable giggles, hands clamped over their mouths].
The summer my mother died, it seemed only Uncle S could lighten the moribund shroud of silence in the hospital waiting room where our family sat in stunned silence. Uncle S would ramble on, his words always infused with optimism and hope. One evening, as we all sat lost in resigned torpor, Uncle S was positioned across from me and the CFO, an absent, bemused expression on his face. The CFO leaned over to me and whispered, “Hey, doesn’t Uncle S sort of look like Bozo the Clown?” That smile! That fringe! That nose! Why yes, yes he did–and with that, Uncle S unwittingly bestowed on us a truly priceless gift: the only moment of unrestrained hilarity in an otherwise unbearable summer.
Ah, yes, you’re wondering about the nuts.
Uncle S loved to eat nuts. In particular, he was never without his glass jar of Planter’s Dry Roasted peanuts, which he carried with him wherever he went. Another open jar was stationed on a TV tray beside his armchair so he could munch as he enjoyed the Ed Sullivan Show. He’d pour a small mound into his open palm, then tip it into his mouth with a quick flick of the wrist as if tossing a ball for a prize at the midway. Then he’d plow ahead with whatever it was he’d been saying, mouth open and chewing, oblivious as the ground up bits of nut began to escape his mouth in little bursts of beige spray as he spoke. (In fact, those Planter’s nuts and an opened can of peas and carrots–spooned straight from the can, cold–are pretty much all I ever remember him eating).
For some inexplicable reason, I decided nuts were not my thing back then.
I’m happy to report that my nut aversion was finally overcome when I came across Elaine Gottschall’s Specific Carbohydrate Diet (geared toward people with Crohn’s, Colitis, or other bowel diseases) while studying nutrition. Her recipes employ nut flours (basically just ground nuts), and I began to experiment with them back then. Almonds tend to be the most versatile (and mildest in flavor), but almost any nut will do–pop it in a food processor and blend to a mealy consistency.
To some extent, I’m following the ACD for the next month or so to heal my gut and encourage a little digestive rejuvenation. This means eating less gluten, fewer grains, and more fruits, vegetables, and legumes. These pancakes were an auspicious first attempt.
Made mostly with almond meal and a smidge of chickpea (besan) flour, they nevertheless retain a light, airy texture and a refreshing lemon tang. Neither the almond nor the chickpea asserts itself too prominently, so the flavor remains mild. I served these last week (before eschewing all sweeteners) with a splash of organic maple syrup from Coombs Family Farms that I received as sample (more on that in an upcoming post) and they were, quite simply, delicious.
I may not be nutty enough to consume a jar of Planter’s peanuts just yet. Still, these little treats are a healthy step in the right direction.
Grain-Free Lemony Almond Pancakes (and ACD variation)
Light and moist, these pancakes offer both high protein content and a good source of calcium. Made without the lemon zest, they’d work as a servicable sandwich bread as well. You could probably use prepared almond meal instead of the whole almonds for a quicker preparation.
1/2 cup (85 g) natural almonds, with skin (raw or lightly toasted) or 1 cup almond flour
1/4 cup (25 g) finely ground flax meal
2/3 cup (160 ml) plain or vanilla soymilk
1 Tbsp (30 ml) agave nectar, light or dark (see ACD variation below)
1-1/2 tsp (7.5 ml) extra virgin olive oil
1 tsp (5 ml) freshly grated lemon zest
1 Tbsp (15 ml) fresh lemon juice
1/3 cup (80 ml) chickpea (besan) or whole bean flour
1/2 tsp (2.5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/8 tsp (0.5 ml) fine sea salt
In the bowl of a food processor, whir the almonds and flax until you have a very fine meal the texture of coarse cornmeal. There should be no large pieces of almond visible.
Add the milk, agave, oil, lemon zest and lemon juice and whir again. Allow to sit while you prepare the dry ingredients, or at least 2 minutes.
Heat a nonstick frypan over medium heat (I use cast iron). Add the remaining ingredients to the processor and whir just until blended.
Using a small ice cream scoop or 2-3 Tbsp (30-45 ml), pour batter onto hot pan and cook for about 3-4 minutes, until bubbles appear and then pop on the surface of the pancakes and the edges look dry. Gently flip and then cook another 2-3 minutes on other side. Keep cooked pancakes warm while you continue with the rest of the batter. Makes 8-10 small pancakes (if you prefer regular-sized pancakes, you’ll get 4-5). May be frozen.
Candida-friendly variation: use unsweetened milk and substitute about 6 drops of stevia liquid or equivalent powder for the agave nectar. For more ACD-friendly breakfast ideas, see this post.
© Diet, Dessert and Dogs (https://www.rickiheller.com)
MORE Anti-candida diet BREAKFAST foods:
- Apple Pumpkin Crumble Bars
- Carob-Buckwheat Pancakes with Chips and Chopped Almonds
- Chestnut Pancakes
- Grain-Free, No-Cook Allergy Friendly Breakfast Porridge
- Grain-Free, Squash-Based Porridge
- Pink Breakfast Bowl
- Raw Pink Breakfast Bowl
- Single-Serve, High Protein Pancakes (easily grain- or nut-free)
- Upside-Down, Giant Baked Apple Pancake
OR, check out ALL the latest breakfast recipes in the “Breakfast” Category of the Recipe Index.
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These are by far some of the best gluten-free pancakes I’ve ever seen! Oh, I am so craving a tall stack of these babies now…
SCRUMPTIOUSNESS TO THE EXTREME!!
Oh Ricki, they look divine. Please come be my personal breakfast chef!
Love,
Your Nutty Friend (who lives in a warm state, if that’s any incentive)
Gluten-free tasty looking pancakes? I can’t believe it’s possible!
whoa, I am looking forward to trying these! nicely done.
wow – those look just delicious! i love the lemon/almond flavor – genius!!
sweet jeebus, Ricki – i’ve gotta try these pancakes! mmmmmmmmmm! they look soooooo wonderful – i wish i read this earlier today, i could have made them for brunch! (maybe next weekend! yay!)
your uncle and those Planter’s nuts is just too funny!
These look so perfect — just what I’ve been craving. I’ve made tortes from almond meal so why not pancakes? I want some! (the photo is terrific, too)
I loved your uncle story Ricki, it did make me smile 🙂
Ricki, these look fabulous! And as someone who has stomach problems, I am totally looking forward to your new creations! YUM!
Your photo looks so cheerful! Love the brightness and colors.
Uncle S sounds like quite the character! And these pancakes sound delicious. I love nuts of all shapes and sizes, so these are right up my alley. Thanks for the recipe, and the story! And I’d love to be put on the blogroll. Thanks for the invite!
I really like this idea! It looks and sounds so scrumptious =P
Wow, these pancakes look so good! I really like almonds and all nuts! I use them a lot in my cooking! For the past week I haven been eating Peanuts too! This is an awesome recipe!
Yep.. adding these to the list. Also- I have the best candida friendly grain free / yeast free bread recipe that I will get up next week in your honour.
You are amazing, they look fantastic!
Feel free to add me to the blogroll!
ha, i don’t think i would’ve liked nuts, either!! Actually all i liked were peanuts until i grew up and learned better 🙂 FABULOUS pancakes!
I’m nutty every day too! Probably in both ways you mentioned though, heh.
Your pancakes sound fabulous! I love anything made with almonds.
(Add me to the blogroll too if you’d like)
I loved this post so much, Ricki! Your description of Uncle S painted quite a picture. I can really imagine what he looked like and he made me laugh with that perpetual half-smile of his. This is one of my favorite posts ever!
Yummy pancakes! You had me at lemony. They are grain-free? No fun! 😛
Mmm. Do you think the almond meal left over from making homemade almond milk could be used instead of the from-scratch almond meal that you call for?
I’m always trying to find out what to do with leftover almond meal and okara!
Thanks for a great blog!
I loved reading about your Uncle S. What great memories he has given you. I remember one time when I was in third grade I had a dance class right after school. For some reason my mom couldn’t take me and she sent a taxi for me. I thought I would absolutely die of embarrassment! You made your rides sound kinda cool though.
Now about those pancakes – incredible! They look like a fabulous dessert too.
Wow. These sound soooo good. I must try them out.
Fabulous pancakes! I am endlessly surprised by the variations that are possible on the pancake theme. Yours sound extra healthy and look delightful.
My Mom would always do the exact same thing, except she did it to force us into the habit of staying alert. (And still does on occasion!) This is a touching anecdote with some yummy-looking pancakes to boot. I’ve really wanted to experiment more with nut “flours,” so maybe I’ll give these a try when I go home!
Also, I want to say thanks for adding me to your blogroll. I truly enjoy reading your posts and the inspiration you supply to us readers when it comes to dieting and healthful eating 🙂 Keep up the great posts, Ricki!
Thanks for the Gottschall info; I’m going to look into it to see if it’ll be of any help to my mom. 🙂
They look so fluffy and delicious for not having any grain flour! …and would love to be on your new blogroll, thanks!!
those pancakes sound great, I’ve yet to successfully make pancakes or crepes! Maybe these are the ones for me! I think I have all the ingredients in the house too 😀
I would love to be included in your blog list too if you like my blog, I think you’ve visited it after the fat free vegan valentie comp
Thank you for the recipe! I have been wanting to make pancakes lately. I’ve been craving them so badly!
Mmmm, these look so good! And starting today I’m going off gluten and sugar (just for a month), so these would be perfect!
OMG–Your Uncle S is my (great) Uncle Bill! He too went bald and has a fluffy white fringe around his head, and *always* eats dry roasted peanuts! He and my great aunt have a crystal (probably fake…it has been a while since I have actually been to their house) jar on the kitchen counter that is always filled with roasted peanuts, and Bill will pop a handful throughout the day, and puts them on everything…from popcorn to ice cream! He is quite the jokester, and I have fond memories of laughing with him while growing up :o)
Anyhoo–those pancakes sound great! I love finding new ways to use chickpea flour. I find that it can sometimes be a little overpowering on its own in baked goods, so I am glad to hear that it works well with the almond meal. I will be trying these out for sure! I too am laying off the grains for a while–even whole grains–as they seem to upset my digestion and stomach. Thank you!
Courtney
Your Uncle S sounds like such a gem. Makes me miss my Great-Uncle Paul. He was a dandy, too.
I cannot wait to try these, Ricki! I might try them with walnuts rather than almonds, because I have around 2K of unshelled walnuts to go through (and for which I am eternally thankful – a gift from a friend who grows them). Maybe for breakfast next weekend?
Mmmm Ricki these look fantastic! I am staying off wheat and (mostly) gluten at the moment too so I am definitely going to print off this recipe RIGHT NOW. Made some horrid little pancakes with teff at the weekend which fell apart so need to convince myself I can make nice food for myself again 🙂
Those look fantastic. I have all the ingredients on hand so I may have to give them a whirl. Does the chickpea flour noticably affect the flavor or does it fade into the background? I have a bag on hand and have always been curious to use it in more recipes.
I too would be flatted to be included in your blog roll. I can’t wait to see the upcoming changes.
Wow! those look amazing. I think I have all of the ingredients to make them..
How’s the candida diet treating you? The pancakes look goood–eat ’em plain?
You should enter TheVeggieQueen’s contest, it ends the 10th. The contest is called “Flax Your Muscles Baking Contest”. To qualify you must use 3 Tbsp of flax seed ground or whole in your recipe. I think this would be a hit! First prize is a years supply of flax seed ground or whole. Just a thought.
Hi ricki,
Those pancakes look awesome. I am trying to cut down on wheat in my diet and I love nuts!!! Can’t wait to try them when I find myself with a morning that I have more time to rustle something up other than muesli or fruit salad.
Feel free to add me to your blog roll.
You, dear Ricki are a Godsend.
This is exactly what I needed! I’m trying to lay off the carbs a bit (wedding three months away), but I still want my pancakes of course and voila! Ricki to the rescue.
I can’t wait to make them… in fact, they may be dinner tonight 😉
Thank you! Thank you! From the bottom of my gluten-free heart.
What a great lsugh, and even a nice, memory-filled cry. (Not the best considering my blocked sinuses since I have the FLU!!! Call your sister–where have you been today???) How nice to bring back such wonderful memories of Uncle S. I miss them all so much– Uncle S, Aunty M, and especially Mummy.
I remember those dry-roasted peanuts so well—you’re right–he was never without his jar. But I DO remember him eating more than peas and carrots from the can!! In any case, I really don’t know what any of the stories have to do with your pancakes, but it made for very good memories!!! The pancakes sound good too!!!
Mmm. I love lemons, I love almonds, and I most certainly love pancakes. These look amazing.
You should seriously check out the expo some time. I ate so much “cutting edge” vegan food that I thought my stomach would explode. It was the best feeling ever 🙂
Wonderful stories about your uncle. I’ve been looking for a pancake recipe with nut flour to use up all my nut milk pulp. I’ll give these a try and see if they pass the little monster test, my son is a pancake connoisseur.
Wow, lemon in pancakes. That’s wonderful! I love almond flour and use it in everything I can. Yummy!
I would love to be on you blog roll too!
GIVE ME PANCAKES OR GIVE ME DEATH!!!! cant wait for the new blog 🙂
(always love being on a blog roll!)
I love it! These look great.
nothing beats being nutty.
These look wonderful, going to try them on my family very soon – won’t tell them they are healthy though, that will spoil my secret.
oh, blogroll me!
Can’t wait to try these – I love lemon and almonds! And I would love to be on your blogroll!
I must try these. Great combination of flavours. This might just be my next weekend breakfast!
What an original idea! The almond-lemon combination sounds amazing!
Ohhhhh, I love pancakes, and I too have been on a quest for a healthy pancake that one actually could and should have for breakfast every day – and you’ve solved the search!! Your pancakes are absolutely gorgeous!!! Thank you for the brilliant recipe!
Um, excuse me but are these new camera shots? Whatever you’re doing, just keep doing it, my friend.
A re-vamp? Now I’m intrigued.
‘Unrestrained hilarity’ – marvellous stuff, love. I do hope that you are well.
Beautiful pancakes – I think I want to make some for breakfast now!
http://nutritiontokitchen.wordpress.com
I do like the lemon-almond flavour combo!
Wow, that is such an interesting recipe! Thanks for sharing. And good luck with the revamp 🙂
These look pretty tempting, I will definetly give these a try ;).
If I were to use almond meal instead of crushing the almonds, what quantity should I use? 1/4 cup?
Thanks ;).
Ricki, the grain-free pancakes look outstanding! I am so excited to see you posted a lowish carb recipe. Going to give it a shot once I can hunt down that bean flour at Whole Foods. Thanks!
Hi Ricki, I forgot to ask you if I can replace the soy milk with something? I can’t have soy. Going to make these for breakfast! Thank you for any suggestions.
What a lovely stories about your uncle. I know you’ll always treasure them. Thanks for sharing!
These look amazing! I have to try them.
This is my first time on your blog and I love it! I am a fellow Ontario-ian and just started my own food blog, so I am starting to explore this fun on-line world. I’m very interested in many of the recipes on this site so will have to try them out!
Your dogs are also adorable!
I made these & they were awesome! I halved the recipe & got 2 decent sized pancakes.. I don’t know how you would get 8-10! Still… delicious topped with maple syrup or warm blueberry jam!
Hi Ricki, I don’t know what I did wrong, but these did not set up when I made them. They remained gummy on the inside from the flax, no matter how long I left them on the griddle. I did not use the agave, so perhaps that made the difference? I see they worked for someone else. The batter was very thick to the point where I had to press it flat with a spatula. Thanks for any help! I added an egg to salvage them and they were delicious, but I guess that defeats the purpose!
Lauren,
I thought I’d respond here since there may be other readers with a similar experience.
I’m guessing you did nothing wrong. Recipe results can vary depending on the altitude, level of humidity in the air, particular stovetop, pans, etc. I also don’t use the agave option, so I’m fairly sure that’s not it. And yes, my batter is thick, as well. In any case, here’s EXACTLY how I make them (I just had them for breakfast again this morning)–see if there are any discrepancies between your method and mine. Sometimes just using a different brand of milk can make a difference!
I measured dry ingredients using dry measuring cups (individual cups in 1/4 cup, 1/3 cup, 1/2 cup, etc.) by filling the cup and leveling the top with the back of a knife; and wet ingredients in a glass Pyrex cup.
The almonds were lightly toasted, with skin, whole. The flax was pre-ground (I grind it myself in a coffee grinder–it’s quite fine)before adding to the recipe.
I used unsweetened vanilla almond milk, and 6 drops of stevia.
I used chickpea flour, and scooped it from the bag, then leveled with the back of a knife. It was fairly tightly packed (if you have a kitchen scale, I used 45 g. of flour).
I let the wet mixture (with the flax) sit in the processor for 3 minutes before adding the flour, leaveners and salt.
I heated a nonstick frypan over medium heat, sprayed with a mist of olive oil.
I used a 1/4 cup (60 ml) ice cream scoop for each pancake, and spread the batter out a bit after pouring it into the pan. (It IS a fairly thick batter).
Each pancake cooked for almost 5 minutes (about 4-1/2) on the first side, until th tops were completely dry on the edges and almost dry all the way across; little bubbles (only a few) popped on the top.
Then I gently flipped and cooked another 3-4 minutes. The pancakes were quite browned on the outside.
When they were done, they held their shape and had an almost crunchy crust on the outside; they were soft and quite moist on the inside. As they cool, they will dry up a bit, but they ARE quite moist inside. Still, they should hold their shape.
I hope this helps! If you’re following the recipe exactly and they still don’t work, the only thing I can think of is a difference in altitude or humidity, which can really mess with a recipe. I’d try just one small pancake as a test, first, and if it’s too wet, add about a tablespoon more flour before continuing.
Let me know how it goes! And if anyone else can offer suggestions or wants to share your own experience, I’d love to know how they worked for you!
Ricki
Ricki, these look great! I’ll be trying these with ground cashews or sunflower seeds instead of almonds…I’ll let you know how it works! Thanks for sharing.
Oh my. Delicious. I just made these for my three kids and me. A double batch was not enough!! thank you, thank you!
Thank you so much for this beautiful recipe! I just made them tonight (ahh.. who said you can’t eat pancakes at night and dessert in the morning? :)) and loved them! A special thanks from my pantry as that bag of chickpea flour was really crying to be used up.
Those pancakes sure look good but I thought soya products weren’t allowed on a yeast free diet. From the other comments it’s a pretty flexible recipe though and there’s no reason why you couldn’t make them savoury as well or use them for patties.
Oh my word Ricki! I had these this morning for breakfast, so so delicious. I ran out of flax so had to sub half of it with wheatgerm (I know defeating the GF aspect..)but otherwise I made them exactly as the recipe and topped them with blueberry maple syrup 🙂 Got so excited I took a picture on my iphone! (need to get a camera..)
http://www.flickr.com/photos/57765967@N05/5834968763/in/photostream
Looking forward to trying more brekkie recipes from the ebook very soon. Socca rollups are next in line.
Wow–they look amazing! I’m so glad you enjoyed them. Thanks so much for the photo! (I’m going to share it on FB and twitter). 😀
This recipe made my MONTH!
Can the batter be made the night before and refrigerated overnight?
Thanks so much! I’m thrilled that you liked it. 🙂 I’ve never tried to make it in advance, but my guess is that the flax would soak up quite a bit of the moisture overnight. You could try it–you’d likely have to add more liquid the next day–but I have no idea whether they’d be too moist or not. If you do give it a try, let me know how it works out (or doesn’t)!
These look wonderful, can’t wait to try them. Thanks for the delicious recipes.
Thanks so much for your comment, and so glad you like the look of them! Let me know how they turn out if you do give them a try. 🙂
They were amazing, we made a few minor adjustments. Probably the best pancakes we ever had:)
Holy moly, that’s amazing! I’m thrilled that you liked them so much! 😀 What were your adjustments? I’m sure other readers would love to know (feel free to share in a comment). And thank you so much for getting back to me on this! 🙂
We used almond milk instead of soy, left out the vanilla, used a gluten free flour instead of besan (didn’t have any) Can’t wait to have them again. Even our boys ate them up!
Great to hear–thank you! (and just thought I’d mention that besan/chickpea flour is also gluten-free). 🙂
Dear Ricky, is baking powder allowed on the ACD?
It depends on which diet you follow. If your diet bans any and all starches at the beginning, then you will need to make your own (from soda and perhaps cream of tartar). To me, a small amount such as this is so insignifcant (especially when you gauge how much you’re getting per pancake) that I don’t worry about it. But if you wish to be VERY strict, you’d have to substitute (the best sub would be plain soda mixed with lemon juice).
Thank you so much! At last I understand how the whole thing about baking powder works!
OMG I made these today and they were really good! I substituted the soy milk with almond milk and they came out fine. I also had them with some Joseph’s Sugar Free syrup that I picked up from Whole Foods and it really topped it off. Thanks so much!!
Thanks so much for dropping in to let me know! So glad you liked them. 🙂
I don’t use beans because about the lectins, it’s not so good for my gut..
What can i use instead of?
Hi Nathalie, since the only flour here is chickpea flour, I don’t think this is a good recipe for you in that case. I don’t know of a good sub since coconut wouldn’t work in this recipe. You could try playing with other flours (millet, sorghum, rice, etc), but in that case they would no longer be grain-free. I know that there are lots of options for grain-free pancakes on Paleo type blogs if that’s what you’re looking for. One of those might work better for you. 🙂
In a true Candida diet, in order to starve off the Candida, no sugars should be consumed. Even stevia or agave. So this recipe is not a good choice for a Candida diet.
Hi Brooke,
Thanks for your comment. The ACD variation suggests stevia only (no agave). I’ve never seen an anti-candida diet that doesn’t allow stevia. Stevia is not a sugar. It’s an herb that registers “0” on the glycemic index. Could you let me know which diet you’ve found that doesn’t allow stevia? Thanks so much.
Hi Ricki. I can’t have the chickpea flower, can I just use more of the almond flour (basically replace the chickpea quantity with almond flour)?
If so, should i increase the milk?
Hi Stacy, I’ve never done this kind of sub, and not sure it would work. The chickpea flour adds a binding element as well as some starch that isn’t in the almond flour. I suspect you’d do better to just search online for an almond flour-only recipe? My guess is that they’d end up too crumbly and perhaps very heavy. Sorry. 🙁
Ok thanks 😉
We just made these and they were impossibly doughy. We ended up cooking the last couple FOREVER on each side, which made them edible except for the center.
Rebecca, so sorry they didn’t work for you. I couldn’t say what went wrong without knowing whether you followed the recipe exactly, made substitutions or not, etc. I did respond to another comment within the comments and outlined in great detail exactly what I do, so you might look there to see if anything jumps out at you. I should also mention that the recipe was created in 2009, so I do have many more grain-free pancakes on the site at this point! 🙂