This was my first attempt at a Paleo-friendly pancake and they really did turn out perfect, in my book!  They might not be perfect “looking,” and it did take a little practice to get the flipping down right but, after a few trial runs, it got a little easier.

I’ve been skipping out on Sunday morning waffles and pancakes because I just don’t like the way my gut feels when I indulge in the load of carbs–especially wheat.  So now I am feeling more involved in the Sunday morning ritual!

Here’s my practice of Paleo-Indulgence  ….Now just add a little bacon and I’m set!


1 1/2 Cups blanched almond flour

1/2 tsp baking soda.

1/4-1/2 tsp salt

1/2 tsp  True Ceylon cinnamon

3 large eggs (or equivalent egg substitute)

3 Tbs Coconut oil (softened)

3 Tbs Coconut or Coconut/Almond milk

2 Tbls  honey

1 tsp Pure Madagascar Vanilla


In a medium bowl, sift together the almond flour, baking soda, salt and cinnamon.

In a separate bowl, mix the remaining ingredients well.

Mix the wet and dry ingredients together until well blended.

Heat a frying pan to medium heat with a bit of coconut oil (spray works well).

If pancakes stick to your pan, make them smaller.  Flip when they begin to bubble a little and the edges start to crisp up just slightly.  Give yourself some time to get the flipping down right….  These are a little more difficult than regular wheat flour pancakes!

Top with a little Coconut spread—I am really liking the Earth Balance Organic Coconut Spread!  –and a little Grade A Pure Maple Syrup and Enjoy!


Vegan Nutty Whole Grain Pancakes

Pancakes are a fun, Sunday morning tradition for us (thankfully we’re beginning to develop some traditions for our family!) and while I love this one, I really don’t like starting the kids day out with something that tastes and “acts” like a dessert! Meaning, loading all of our bodies with sugary carbs just doesn’t set any of us up for a successful day.  So I’ve done my best to bring in some healthy grains, nuts and seeds, and a little protein; with light natural sweeteners and fruits, to develop a healthier–but super yummy–nutritious pancake that we all love!

(makes about 6 5″ pancakes)

3/4 cup stone ground whole wheat flour

3/4 cup oats

1/4 cup Almond Meal

¼ Cup Vegan Vanilla Protein Blend (Such as Vega)

1 TBS Salba (whole grain)

1 TBS Flax

1 TBS Teff 

1 TBS Hemp seed

1 TBS Chia Seeds

1 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 tsp Viatnamese Siagon cinnamon (or other…  this is just my favorite!)

1 1/2 tbsp Manuka honey (though the Greek “Orino” is my new favorite alternative)

1 banana, mashed

¼ Cup Applesauce

1 ½  Tbsp canola oil

1 ¼  Cup low-fat vanilla soy milk (more if batter seems too think)

1 tsp Pure Madagascar vanilla

1/4 cup chopped Walnuts/Almonds (blend)

1. In a large bowl, combine flour, oats, almond meal, baking powder, baking soda, salt, cinnamon, protein, salba, teff, hemp, chia & flax. Whisk together to combine.

2. In a medium bowl, combine the mashed banana, applesauce, canola oil, soymilk, honey and vanilla. Mix well to combine. Pour the wet mixture into the dry ingredients and gently mix together just until combined and there are no dry flour parts. Do not over mix. Gently fold in the chopped walnuts. (Batter will be thick)

3. Heat a griddle or pan on medium-low and use a ladle to scoop the batter on to the hot surface. Gently spread the batter a little bit with the bottom side of the ladle to increase the pancake size. Cook for about 4-5 minutes or until pancakes puff up, pancakes bubble slightly, and sides appear cooked. Flip and cook for additional 2-3 minutes, or until browned.  Top with your favorite toppings!  Ours include the soy-free (vegan) Earth Balance buttery spread (if you haven’t guessed or made note, we have a son who is severely allergic to dairy and eggs–hence the “vegan” spin!)  …and of course a great Grade A Pure Maple Syrup!