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Pancakes To Be Proud Of

Don’t kid yourself. Pancakes are cake. Flour, egg and sugar; that’s cake. Ask most people who eat pancakes for breakfast and they will sheepishly admit that yes, they know, pancakes don’t top any health food list. Don’t get me wrong, there’s a place for cake in every diet, even at breakfast. But breakfast is opportunity to consume essential nutrients, and you can’t have good health and eat cake for breakfast everyday, or even once a week. Our bodies need so many vital nutrients to function properly; don’t waste a meal on foods without nourishment.

I also understand that once I put food on the table, my children are responsible for figuring out how much to eat. I would be super-stressed out if every morning I was trying to regulate how much sugary cereal they eat, or how many pieces of cake they eat. Plus, refined grain and high sugar meals throw off hunger and satiety signals making it difficult for children and adults alike to know when to stop eating. I want to serve food that I feel totally comfortable serving seconds and thirds of if my kids ask for it. Again, this is to ensure that our bodies get adequate nutrients needed to function properly, which means limiting foods that don’t provide essential nutrients and eating more nutrient-dense foods.

In our house we serve “pancakes” but they are not cake. Still, they are fun and delicious! Try this twist on pancakes and adjust what you think of when you think, “pancake”.

Peanut Butter & Banana Pancakes

Makes 12 pancakes


  • 2 ripe bananas
  • 4 tablespoons chia seed or ground flaxseed
  • 6 eggs, preferably omega-3 enriched eggs
  • Unrefined coconut oil or non-GMO canola oil
  • Natural peanut butter, sliced banana and honey to top pancakes


  1. Blend banana, chia seed and eggs in blender until smooth.
  2. Warm coconut oil in a large skillet over medium heat (not medium-high or high heat). Swirl oil to coat the bottom of the pan. These pancakes may stick if you don't use a good amount of oil.
  3. Gently pour batter into pan to form 2-3 inch pancakes.
  4. When bubbles appear and pop at the edges of the pancake, turn the pancake.
  5. Top pancakes with natural peanut butter, sliced banana and a light drizzle of honey. Tip: Keep the honey in the fridge and it comes out really slowly. This is great for my kids that like to do everything for themselves, but tend to squeeze the jar of honey really hard and spill it all over.
  6. Variations: Almond & Pear-Top with almond butter and sliced pears; Gingered-Use 3 tablespoons mashed sweet potato instead of banana, add 1 teaspoon ground ginger and top with apple butter and pecans; Nut Butter & Berry Compote-Use any natural nut butter instead of chia seeds in the recipe, top with pureed frozen berries rather than syrup. Spice up the berries with cinnamon and/or ginger.

Nutrition Details

Gluten-free, dairy-free, vegetarian

I’ve also made Almond Flour Pancakes from Elena’s Pantry many times and we really like that recipe too. The almond flour pancakes have more of a traditional pancake taste and texture and my husband prefers these. I recently tried this recipe for Coconut Pancakes, sweetened with raisins. Nutritionally, they are all great recipes. Play around with the recipes to find one you like.

Do you have a no refined grain pancake recipe that you like? Post a comment about it!

The goal with these new ideas is to move away from breakfast foods that are highly processed foods high in sugar and refined grains, and transition to nourishing healthy fats, naturally sweet fruits and creative uses for nuts and seeds.

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