Pancakes!! (Part 2)

Welcome to the second part of our pancake extravaganza!

In this post, we explore some different types of pancakes: a savory buckwheat option, a nut-based paleo variety, and some coconut crepes for a change of pace.

Let’s start with our Paleo Nut Based Fluffy Pancake recipe, featuring blended cashews (or nut of choice) for an extra fluffy texture. You will need a blender or vitamix for this recipe, and it only takes a minute to whip up. This recipe is also SCD and Paleo compliant.

For a fun change up try our savory Zucchini and Carrot Buckwheat pancakes. These unique and delicious pancakes are great on their own or paired with scallion cream cheese or a similar dairy free substitute. They are also a great option for lunch or as a snack!

And finally, for the more adventurous chefs, one of our favorite special treats, coconut crepes. These require a bit more time and patience, but the rewards are well worth it! These crepes are very versatile and can be eaten with a wide variety of toppings from sautéed greens or mushrooms for a more savory breakfast to my favorite combination of yogurt and berries. They are also SCD, low FODMAP and Paleo compliant.

Here’s to a delicious breakfast!

Paleo nut based fluffy pancakes (SCD, Paleo)

(Makes 8-10)

1 ¼ cup almond flour or cashews, blended into flour in Vitamix or food processor
4 large eggs
¼ cup honey, or to taste
1 Tablespoon vanilla
¼ teaspoon salt
¼ teaspoon baking soda
1 Tablespoon butter, ghee or coconut oil + more for cooking
2 Tablespoons unflavored gelatin or collagen (Great Lakes)
1 cup blueberries
Coconut oil, butter or ghee for cooking

Preheat griddle to 275 degrees or heat up a large frying pan. Generously cover with coconut oil, ghee or butter.

Combine all ingredients, except blueberries, in a blender or Vitamix and blend well, until the batter is fluffy. Stir in blueberries, and mix well. Scoop batter into frying pan in even portions and cook slowly until golden brown on both sides.


Zucchini and carrot buckwheat savory pancakes

(Makes 6-8)

Coconut oil, butter or ghee for cooking
1 zucchini, shredded (with skin)
1 extra large carrot, shredded (with skin)
½ teaspoon baking soda
½ teaspoon baking powder
1 cup buckwheat flour
¾ cup non-dairy milk
2 Tablespoons apple cider vinegar
2 eggs, beaten
1 teaspoon salt
½ lemon
1 Tablespoon butter, ghee or coconut oil, melted + more for frying
sour cream or scallion cream cheese for topping

Preheat griddle to 275 degrees, or heat large frying pan. Add oil generously when you are ready to cook.

In a large bowl, combine all dry ingredients: zucchini, carrot, baking soda, baking powder, buckwheat flour and salt. Mix well.

Add apple cider vinegar to the milk and mix well. Allow to sit for a couple of minutes to incorporate. Add all other wet ingredients to dry ingredients and mix well, using a whisk or hand mixer. The consistency should be similar to a normal pancake.

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

Coconut crepes (SCD, low FODMAP, Paleo)

(Makes 6-8)

2 Tablespoons coconut flour
4 large eggs
1 Tablespoon melted coconut oil, butter or ghee
¾ cup non-dairy milk of choice
pinch of salt
2-4 Tablespoons honey, to taste
Coconut oil, butter or ghee for cooking
Thin metal spatula for flipping


Heat up 8 inch frying pan until very hot, using a low-medium flame.

Combine all ingredients in a blender or vitamix until smooth.

Add 1 teaspoon of oil to the pan and swirl around to make sure that it is well coated. The first crepe probably won’t turn out very well and that is normal. Do not despair! By the time the second one is done, the pan will be hot enough to make the rest of the crepes successful. The key is to make sure there is plenty of oil in the pan and that you have a very thin, flat spatula for flipping that will get under the crepe without tearing it.

Scoop ¼ cup of the batter onto the skillet and swirl it to spread the batter to the edges of the pan.

Cook on low-medium heat until small bubbles form and burst on the surface of the crepe and it is browned, about 2-3 minutes. Using a thin metal spatula that can slide under the crepe, flip and cook the other side for another 1-2 minutes until done. Transfer the crepe to a plate.

Repeat the process with the remaining oil and batter, then serve with your favorite toppings.

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