Pancakes!! (Part 1)

By Bianca Gomez

Pancakes Blog Post

In these strange and uncertain times, it’s a great practice to seek out simple comforts that help ease the mind and nourish the body. Healthy comfort foods are especially perfect for this! And of all the comfort foods available, I would have to say pancakes are one of my all-time favorites.

Pancakes are of course a classic sweet breakfast treat but can be easily transformed into a savory option and enjoyed any time of day. They are also incredibly versatile and can be tailored to just about any diet and taste preference you can think of. That’s why we’d like to share not just one but six of our favorite pancake recipes with you! You might say that we really love our pancakes, in all their variety.

This post is part one and features three healthy and very different pancake recipes.

Our first tasty treat is perfect for those who are low carb or keto. At just 16g per serving, our coconut pancakes are a fantastic option for anyone needing to keep carbs low. These pancakes are also appropriate for low FODMAP, SCD (change out the sweetener), Whole 30 and paleo diets.

Our Gluten Free Fluffy Pancakes are a grain-based option that rivals traditional pancake recipes. However, its whole-food ingredients make it a healthier and more nutrient dense option the whole family is sure to enjoy.

And finally, our flavorful Pumpkin Spice pancakes are a real seasonal treat. Perfect for cozy mornings during the cooler fall and winter months. For a simple change up, these are great made with any kind of squash or sweet potato in place of the pumpkin. These pancakes are also low FODMAP compliant, SCD, paleo and Whole 30 compliant.

Coconut Pancakes (makes about 5-6 pancakes)

4 egg whites
4 egg yolks
1/3 cup coconut milk
2 Tbsp. coconut oil, melted
3 Tbsp. monk fruit sugar (low carb sugar of choice) (or to taste)
1/2 cup coconut flour
1/2 teaspoon baking soda
Pinch of salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ cup blueberries and/or paleo chocolate chips (optional)


Place large frying pan on low heat to pre-heat

In a small bowl beat egg whites until soft peaks form, set aside.

In a large bowl, whisk egg yolks, coconut milk, coconut oil, monk fruit sugar and spices. Slowly add coconut flour, baking soda and salt, stir to combine. Add egg whites and blueberries or chocolate chips to the coconut flour mixture, stir gently to combine, then let batter rest for 1 to 2 minutes.

Melt coconut oil in frying pan. Scoop batter into frying pan in even portions. Fry on both sides until done.


Gluten Free Fluffy Pancakes (makes about 8 pancakes)

1 cup dairy free milk
1 cup brown rice, sorghum, oat or another mild-tasting GF grain-based flour
2 Tablespoons apple cider vinegar
¼ cup honey, coconut sugar or other sweetener, or to taste
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon psyllium
1 egg, beaten
1 ½ Tablespoons butter, ghee or coconut oil, melted
1 cup blueberries, ½ cup chocolate chips or other mix-ins
Coconut oil for frying

Stir milk and vinegar together in a small bowl, let sit until the milk “sours”, about 5 minutes. Add beaten egg and melted butter or coconut oil and mix well.

Mix flour, sugar or honey, baking powder, baking soda, psyllium and salt in a large mixing bowl.

Add liquids to the solids and mix well, using a whisk or hand mixer. Add blueberries, chocolate chips or other mix-ins.

Preheat a griddle to 275 degrees or heat up a frying pan. Generously coat with oil when hot.

Pour batter onto the hot and oiled pan or griddle and cook for about 3-5 minutes per side, until golden brown.


Pumpkin Spice Pancakes (makes about 6-8 pancakes)

1/2 cup pumpkin puree
4 tablespoons coconut milk
4 eggs
2 teaspoons honey or maple syrup
1 tablespoon vanilla extract
4 tablespoons coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup almond meal or flour
1/2 teaspoon ground cinnamon, or to taste
1/2 teaspoon ground ginger, or to taste
1/4 teaspoon ground cloves, or to taste
2 teaspoons coconut oil, or as needed

Mix pumpkin puree, almond milk, eggs, maple syrup, and vanilla extract together in a bowl until smooth. Add coconut flour, baking soda, salt, almond meal, cinnamon, ginger, and cloves and mix well.

Allow batter to sit for 3 minutes.

Heat coconut oil in a skillet over low heat. Pour batter into frying pan in even portions. Cook until lightly browned, about 5 minutes per side.


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