Faster Feasts: Blender Pancakes

Right now, blender pancakes are a thing, probably because they’re used as advertising for companies with really high powered, monster blenders that crush ice and compact cars and the like. The hip move is doing a sort of museli-overnight-and-blend thing with whole grains like oats, which T. will tell you is NOT new, as her very smart mama made these for her when she was but a tiny child, but whatever. Blended or no, we sadly don’t eat pancakes or waffle much around these parts anymore because a.) we’re gluttons and b.) it’s too hard to have just one, and c.) there’s actually little point in making a whole bowl of pancake batter for just one pancake each. We missed pancakes, though, for serious — so we’ve been doing a little experimenting, as usual, and we’ve adapted a little this and a little that to make something surprising. This recipe is based on the one from All Day I Dream of Food, and of course we tweak it to our personal tastes.

We were just discussing chia seeds with someone the other day, and while we tend to grind them into things for extra fiber, we’re just not the Chia Pudding or the Chia Cereal or the Chia Jam people — we tried one of those once, but never got into it for some reason (there’s still time, however!). Still, we were glad to find other uses outside of smoothies for chia, because the little seeds are pretty health-supporting. As stated, this is a base recipe — trust us when we say we’ve tweaked it and will continue to tweak it for savory or sweet or spicier &tc.

Base Blender Pancakes

6 large eggs
1 cup milk (we used unsweetened almond)
1/3 cup coconut flour
3 tbsp chia seeds
1 tbsp sweetener (optionally, add 3 tbsp. and don’t use syrup)
1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt
Nonstick spray

Low Carb Blender Pancakes 1

This is a base recipe; we of course added spices like cinnamon and nutmeg which smelled and tasted lovely! If you don’t want to do anything but butter these and eat them with a bit of fruit, you can always sweeten them; we enjoyed strawberries and maple syrup on them equally. Even D., who isn’t much for experimentation when it comes to traditional comfort foods really liked these, which was fair shocking. ☺

Directions: Dump ingredients in blender. Blend. If you don’t have a heavy-duty blender, you may want to grind the chia before you put it in, but we just dumped it all in, and it was ground up with everything else.

With your burner set to just below medium, pour batter onto your oiled pan, in 3-4 inch circles. Each side will need about 2-3 minutes. Fry, flip, and plate as you normally would. NB: It is REALLY easy to cook these too quickly – they taste fine, but they look very brown. Go for medium or a hair lower, you’ll be happier with how they look. Secondly, batter will thicken upon sitting so you might need a spatula to spread the last one onto the pan.


One of the challenges of low carb pancakes using coconut flour and the like is that they can be really thick and heavy – these are very close to being crepes. (Stay tuned, we’re going to fiddle with them and see if we can’t make them MORE like crepes…) We’re thinking they’d pour better out of one of those pancake bottles (or, more realistically, a washed out and recycled plastic ketchup bottle). We actually found that these keep in the fridge for a day or two before drying out, which is fairly amazing for a coconut flour recipe.

This recipe makes approximately 12 pancakes; a serving of 2 pancakes is 149 kcal, if you count calories, but 6.73 g of carbohydrate and 4.89 g of fiber… If you count net carbs, they’re 1.84 grams per serving. (There’s that permission to be a glutton you were looking for…)

If you’re still in the camp of feeling chia has a disturbing resemblance to frog eggs, you might find this blender waffle recipe more to your liking. We’ll be trying this recipe this weekend and haven’t yet fiddled with it – but it’s based on Everyday Grain-Free Baking, and is said to produce a light, crisp waffle as well.

Almond Flour Blender Waffles

1/3 c. milk (rich non-dairy options include cashew and coconut)
2 Tbsp. melted butter (or coconut oil)
1 Tbsp. maple syrup (also honey or agave)
2 tsp vanilla extract
1/4 tsp apple cider vinegar
1 1/4 c. blanched almond flour
1 tsp. salt
1/2 tsp. cinnamon, nutmeg (or cardamom and ginger…)
3 large eggs, room temperature
Nonstick spray for your waffle iron (or melted coconut oil)

NB: There’s a method to this, so read before you begin. First, heat your waffle iron. Next chuck all wet ingredients EXCEPT for the eggs in the bottom of the blender, and all dry ingredients on top. Blend this incredibly thick batter for 10-15 seconds. Then, add the eggs and blend on low for 15-20 seconds. Increase your blender speed to high for 20-30 seconds, then stop. You don’t want them to be rubbery. These brown up golden in 3-4 minutes, based on your waffle iron.

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