Chareva’s Kitchen: Pancake Sandwiches

Our daughter Sara informed us recently that she’s tired of having other kids stare at her when she eats her “weird” lunches at school or summer camp and would like to pack a lunch that looks like the junk other kids eat, even if it isn’t.

So Chareva took her recipe for Almost Paleo Pancakes and used it to make almost bread to use in sandwiches.  Here’s the recipe:

  • 1/2 cup raw almonds (ground into flour – Chareva uses the Bullet for grinding)
  • 1/2 cup unsweetened coconut powder or flakes
  • 1 scoop vanilla whey protein powder
  • 2 eggs
  • 1/2 tsp. baking powder
  • 1/2 brick cream cheese (4 oz)
  • A little water to thin the batter

  • Heat a frying pan and coat with bacon grease or coconut oil.
  • Grind the almonds first, then mix together with the remaining ingredients.
  • Cook on medium heat until bubbles pop and holes form on surface.
  • Flip and cook until golden brown.

For a sweeter version add 1/2 tsp. Truvia, 1/2 banana or berries and 1/2 tsp vanilla extract.


64 thoughts on “Chareva’s Kitchen: Pancake Sandwiches

  1. Underground

    Ok, this was pretty darn good. I tried it tonight and it came out very well.

    I used an immersion blender in a bowl to combine the ingredients, whch is probably key to getting a homogenous texture. (If you’re getting crumbs you may not be adding quite enough moisture) It also helped break up the unsweetened coconut flakes that I used since no one had coconut flour.

    The only downside was that the whey powder i found was sweetened (with stevia) more than I realized and just didn’t go too well as a savory item. Probably would have been good with some berries on it as pancakes though.

    I made a BLT, it was quite tasty, the “bread” held together very well. Next batch I’ll be making some coconut oil/olive oil mayo to go with it.

  2. Tony

    You have you’re kids on a low carb diet?

    Grain-free and sugar-free (mostly) but not as low-carb as I keep my diet. They eat more fruits and sweet potatoes and other starchy vegetables than I do.

  3. Rae

    I remember one post where one of your girls had to bring a grain as part of her lunch one day – if that happened again, I bet she could get away with bringing this bread as her grain product! Nobody would look at it and think it was grain free.

    Good idea.

  4. Iva

    I’ve cut out excess sugar and grain this summer and have lost 20 of the 40 lbs I gained while working in the school system (note: school lunches are NOT your friend). I’m experimenting with wheat-free versions of wheat products. I have no experimented with almond flour yet. This is my next step. I did made “cheesecake” pancakes this past Sunday using flax seed. They were horrible! I need to find recipes that are very similar to my old favorites. Otherwise, I might as well skip them entirely.

  5. Marylouise

    Hello, I am new to this site and hoping I am doing this right. I have been vvlc for 16 month And I have lost 130 pounds. I had gotten to 20 pounds to my goal and have recently gained back 10 pounds. I have so much to learn to lose to my goal and I am looking for ways of eating to continue with my weight loss and learn how to keep it off and be healthy doing it. I am 61 years old. This may not matter to anyone but as I age I am trying to get back to a better level of health from the damage I have done with a life time of eating the wrong way. Thank you for reading.
    How do I find the carb count for the Pancake Sandwich?

    You’d have to check labels and measure your ingredients. If you’re starting to gain again, you may want to check Jimmy Moore’s posts about his ketosis experiment.

  6. Denny

    I made this tonight and it was tasty. I couldnt find unsweetened coconut at the local store so I substituted a golden flax meal instead. They came out pretty dense but made for a tasty BLT. It was weird to eat a sandwich after 2 1/2 years. Very filling.

  7. Bodo

    Wow, that was mighty tasty although I substituted almost everything in the recipe 🙂 . Being slightly hungry I was not especially eager to go to the next supermarket, thus I used what was readily available in my kitchen.

    So that’s what I used: Instead of coconut, ground cashews (left from christmas…2008, but still ok); instead of cream cheese I used quark (same word in English as in German, didn’t expect that 🙂 ); and instead of whey protein some other generic protein powder.
    Oh, and I used a waffle-iron. Worked perfectly.
    My blender left a large amount of ~1/8″ nut and almond pieces, but after baking it gave a nice whole grain bread texture. Therefore next time I will skip the vanilla and sweetner, and add a certain amount of salt to give it a more hearty taste to complete the illusion.

  8. DebbieC.

    That looks good! I have a cheap ($14.95) waffle maker from K-Mart that makes two square waffles about the size and shape of a slice of bread. Sometime in the last year I got craving a reuben sandwich, so I made two savory gluten-free waffles using some egg, coconut flour, flaxmeal, salt, garlic powder, etc. It was fantastic. Waffles are now my “go to” for bread. 🙂


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