Nut Flour Pancakes and Waffles

Nut Flour Pancakes and Waffles | Real Food Kosher

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).

Nut Flour Waffles

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 ingredientsNature’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.

Pancakes frying on a cast iron pan

 

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nut flour pancakes and waffles | real food kosher. One batter - two versions.

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Comments

  1. Alexandra says

    Pancakes were amazing. We loved them! Didn’t have macadamia flour, so used all almond, and used plain Greek yogurt instead of coconut milk. They were fluffy and delicious.
    Thank u for recipe.

  2. Devorah says

    These were delicious! And I also used all almond flour, since macadamia nut flour is not something I’ve experimented with yet…

  3. says

    hi! these look phenomenal. it’s so good to read recipes online that use ingredients i’m all about. i don’t like buying the packaged stuff for the same reason. one question: how do you get macadamia nut flour? i have tried grounding mine and it ends up more like nut butter, which i’ve experimented with in cookies etc. any tips are helpful!

    additionally, i tried to subscribe to your blog but it said subscriptions weren’t enabled. thanks for helping!

    cheers,
    ariyele

  4. jacque says

    Lisa….
    I use almond flour exclusively now. ( thanks to you), and use the Paleo recipe book daily. Today I am putting the crustless quiche recipe together. Love this way to complete healthful nutrition.
    Best wishes for continued success…Love you….Aunt Jacqueline

  5. Nechama says

    I have the same waffle pan as pictured above and the first time I made my Macadamia Nut Batter the waffle came out nice. Now when I make them they stick to the waffle pan mostly in the middle, top and bottom. What am I doing or not doing that make the waffles stick ? Any suggestions or remedies?

    • Lisa Rose says

      One thing you could try is to rub some butter (or coconut oil) on the top and bottom of the waffle pan in between each batch. You could use a pastry brush to over all the ridges evenly.

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