No Flour No Sugar Pancakes Recipes

NO FLOUR NO SUGAR PANCAKES

Steps:

• Mix oatmeal with yogurt and set aside.
• Mash banana and chop the walnuts.
• Mix all ingredients together.
• Cook as you would other pancakes.
• Sprinkle with more cinnamon if desired, or top with applesauce.

FLOUR FREE PANCAKES

Steps:

• Lightly coat a skillet with nonstick cookie spray and warm over medium heat.
• Add eggs, vanilla, cinnamon, olive oil, cottage cheese, and oats to your blender. Blend on high until smooth.
• Pour ¼ cup of batter onto your preheated skillet. Let cook on one side until it is full of bubbles and the edges start to dry, then flip your pancake and cook for an additional minute. Repeat until all of the batter is gone.
• Top hot pancakes with butter, maple syrup, or fruit. My personal favorite is peanut butter, bananas and maple syrup.

FLUFFY NO SUGAR WHOLE WHEAT PANCAKES RECIPE

Steps:

• In a large bowl, using a whisk combine dry ingredients: whole wheat flour, baking powder, baking soda, and salt.
• In another bowl, use a whisk to combine the wet ingredients: buttermilk, egg, and melted butter.
• Add the wet mixture into the dry ingredients, and stir the two together until just barely mixed and leaving some lumps.
• Preheat a nonstick griddle to 375 degrees F and grease the surface with butter.
• Add small scoops of pancake batter (the batter will be thick) and use a cookie scoop to gently smooth the scoop into a flatter circle.
• Cook for a few minutes, until you see little bubbles forming on the surface.
• Flip the pancakes and cook for a couple minutes on the other side. If you peek underneath, the bottom should be golden brown.

NO-FUSS FLOURLESS OAT PANCAKES RECIPE

Steps:

• Either using a food processor or a hand blender, process the oats until they are finely ground, similar to oat flour.
• Place the ground oats, baking powder, and salt in a medium bowl. Whisk until combined.
• In a separate large bowl, mash the bananas until fine. Whisk in eggs and vanilla.
• Add the dry ingredients into wet and mix until combined.
• Finally, add in melted butter and mix again until combined.
• Heat a large skillet or non-stick pan over medium/low heat. Spoon on about 1/2 cup of batter and let cook for 2-3 minutes on each side. Repeat with the remaining batter.
• Serve fresh from the pan with fruit, syrup, and even a little Irish butter on top.
• Store leftovers in the fridge for up to 2 days. Reheat in the microwave or on a pan again.

LEMON RICOTTA PANCAKES

Steps:

• Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
• Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
• Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.