Recipe: Wheat-free Whole Grain Pancakes

I found this whole grain pancake recipe in a little booklet when I bought some grain from a farmer’s market years ago. I’ve had it tucked away and recently pulled it out when I was asked what I eat for breakfast. While weekdays we mostly eat 8 grain cereal from Red Mills, on the weekends we sometimes like a treat but still want something healthy. This wheat free whole grain pancake recipe fits the bill as it creates the lightest, most delicious melt-in-your-mouth pancakes ever while staying wheat free for those with allergies.

Whole Grain Pancakes recipe

Whole Grain Pancakes

Put one cup of almond milk in the blender, add 1 cup of your favorite grains (I used spelt and rye kernels). Blend for 4 minutes. While blending assemble and add:

2 organic free-range eggs
2 Tbsp Agave (or honey)
1.5 Tbsp Aluminum-free baking powder
1/4 tsp baking soda
1/2 (or less) of Celtic sea salt

Blend for a few seconds to mix. If the batter is too runny, add a bit of Kamut or Spelt flour until thickened. You want the batter to be a bit thick so it doesn’t run out, but not too thick as to be clumpy. If the batter is too thick, add a bit more almond milk.

Pour on a lightly oiled (we us coconut oil) pan or griddle on medium heat. Cook until most bubbles on the surface have popped, check that the bottom is browned. Flip and brown second side. Serve with real maple syrup, almond butter, or apple butter. Avoid putting margarine or butter on your pancakes to eliminate saturated fats. Or blend your favorite berries in the blender and make a berry sauce/syrup.


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Whole Grain Pancakes Photo Credit: Her View Photography

10 Comments

  1. These pancakes look really great and it’s wonderful that they are wheat free- I may have missed something, but what is “album milk” exactly? I just stumbled across this site looking for a bean cake recipe and I am literally printing out every recipe you all have here- keep up the great work!

  2. Oops! should be “almond” milk, LOL. Can’t believe we both missed it and you’re the first one to notice. I’ll fix it.

  3. Idara, glad you like the recipes enough to print them all! wow.

    I’ll be compiling them all into a recipe eBook shortly, then made available to subscribers of my Natural Health and Weight Loss Newsletter I put out each month on FormerFatGuy.com

  4. Um, not quite all! :) While on the topic how would these pancakes cook up without the agave (or sweetner of any kind)- trying to cut down on sugars…

  5. you could try it – but might be bitter. I think the baking soda needs something to react with. The recipe called for white sugar – I substituted agave for it. You could also try apple sauce, or Stevia (which is unlike any sweetener cause it’s actually good for you if you get a good brand) So they may not “fluff” without it -but try it and report back to us.

    I just realized I had put “baking powder” twice too – the second amount should be “baking soda” – man I must have been sleeping at the switch when I did that post.

  6. Hi! Thanks for the recipe. Any idea how I would make this from spelt flour instead of grain? Thanks!

  7. well you can’t really, that sorta defeats the purpose of using whole grains, not pre-processed flour. You won’t get the same fluffy pancakes unless you go buy some whole spelt. Try it, you’ll be pleasantly surprised by the results.

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