Pancake Recipe

My typical breakfast on weekdays consists of 4 to 6 eggs, an avocado made into guacamole, a handful of fruit, and one or two bites of beef liver. This provides me with the protein and energy to get through the first half of my workday, an intense training session, along with the amount of nutrients found in most multi-vitamins.

However, this is very filling so, on weekends, when I don’t have scheduled workouts, I prefer something more light. Actually, on weekends, I skip breakfast altogether and just eat a brunch around 12 to 2 PM. This allows about 16 hours to pass from my dinner the previous night, to the first meal of the day on Saturday or Sunday.

This “16 hour fast” gives the body time to take a break from active digestion so it can repair cells. It also helps maintain proper hunger satiety and blood sugar levels. For all the benefits of intermittent fasting, click here.

When I do finally eat on weekends, my favorite meal in the summer is pancakes topped with fruit. But, as most of you know, typical pancake recipes will be loaded with sugars and man-made fats. Even the healthy varieties contain refined grains, high levels of gluten, or just way more carbs than the typical American needs.

To help all my followers avoid the pitfalls of such a beloved American breakfast, below is the recipe I use for pancakes:

  1. In one bowl, mix 2 tablespoons coconut flour, 2 tablespoons ground flaxseeds, 1 teaspoon cinnamon, ½ teaspoon baking powder, and a pinch salt.
  2. In another bowl, mix ½ cup coconut milk, 2 eggs, 1 teaspoon vanilla, and a drizzle of honey.
  3. Combine powdered mixture and liquid mixture and stir. It’s important to wait at least 5 minutes for the flaxseeds to absorb the liquid, thereby creating the typical pancake batter we are all so fond of.
  4. Grease nonstick pans with coconut oil and set heat to low. Pour batter into pans and cook at least 5 minutes on each side. Once several bubbles have developed in batter, you know its time to flip them.
  5. Serve with desired toppings and enjoy!

The best thing about this recipe is that it will provide 3 large pancakes without a great deal of ingredients. What other pancake or waffle recipe only calls for 4 tablespoons of ground mix?

Another amazing thing about this recipe is that it can be modified to meet your tastes or needs.

If you are active, load the pancakes with bananas, top with berries, or drizzle maple syrup on top. Something I’ve recently tried is to pour the entire mix into a blender along with a ripe plantain. This provides the same flavor as a banana, with less sugar and more fiber and nutrients. It also doubles the resulting number of pancakes.

If you prefer a richer and more sustaining breakfast, top with almond butter and maybe add a tablespoon or two of powdered 100% cacao into the mix.

No matter what fruit, nut, or natural product you add, these pancakes will provide far more nutrients, with far less detriments, than typical flour pancakes, or even gluten-free alternatives.

Let me know how they work out for you!


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