I make pancakes or waffles for my family about once a month. I usually experiment with different ingredients and tweaking the amounts a bit each time, but my family has given me strict orders not to play with this recipe. So this will be my official nut-flour pancake and waffle batter recipe for some time.
I’m not sure if it was the switch from vanilla extract to vanilla bean powder or the addition of the macadamia nut flour to my regular recipe, but getting rave reviews from my family makes this a winner (they are not always so generous on compliments).
This recipe yields 5 cups of batter which gives you enough to freeze. (Exact yield depends on your waffle iron and/or how big you make your pancakes). It’s so convenient having these homemade options in the freezer for hectic mornings.
I’m not a big fan of the frozen packaged gluten free waffle – they are usually too starchy. Nut flours have more protein and healthy fats. The store-bought options are also full of ingredients I don’t like (like soy flour and canola oil). Just look at the label of this popular brand;
Ingredients: Water, Van’s Gluten-Free Mix (Brown Rice Flour, Potato Starch, Rice Flour, Soy Flour), Canola Oil, Van’s Natural Fruit Juice Blend (Pineapple, Peach, and Pear Juice Concentrates), Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Rice Flour, Monocalcium Phosphate), Sea Salt, Soy Lecithin, Guar Gum.
If you are going to buy gluten-free frozen waffles, at least go organic – soy and canola are likely to be gmo ingredients. Nature’s Path makes organic gluten-free frozen waffles (though I couldn’t tell from the website if they are kosher).
Ingredients: Water, brown rice flour*, potato starch*, corn flour*, canola* and/or soybean* oil, tapioca starch*, cane sugar*, potato flour*, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), soy lecithin*, pear juice concentrate*, natural flavor, sea salt. *Organic. Contains soy.
Nut Flour Pancakes and Waffles
If you prefer thinner pancakes, omit 1/2 cup of the nut flour. To prepare waffles for freezing, leave them more soft and not as crispy. They do not need to defrost to reheat.
Yield: 5 cups batter
1 can coconut milk (not light), or 1 3/4 cup cream
3 tablespoons honey
1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract
2 cups blanched almond flour
1 cup macadamia nut flour (or use all almond flour)
1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets)
1 1/2 teaspoons baking soda
Mini chocolate chips or blueberries (fresh or frozen) – optional
Blend all ingredients in a blender except for optional add ins. Fold into the batter the add ins and prepare waffles or pancakes.