equipment: Large skillet

There’s nothing wrong with craving some “bready” pancakes. Thankfully, it’s really simple to make delicious pancakes with completely clean ingredients and keep them gluten, dairy and sugar free! (That is, free of added sugar unless you need a little maple syrup drizzle—all good.)

The ingredients in these pancakes aren’t just about taste, either, they each have a healthful role. The psyllium helps with regularity and healthy stools (FTW! Read more about psyllium husk’s benefits & uses here), blueberries are incredibly rich in antioxidants, and the cinnamon is clutch for stabilizing blood sugar. Of course the yolks in the pastured eggs are rich in nutrients, and the coconut flour is satiating, and full of good fats and fiber. The psyllium powder—which comes from a seed and is grain-free—is also an awesome binding agent to hold the pancakes together (make note for your other GF recipes).

These pancakes are a bit lower carb but still a good balance of carbs, fat and protein (27%, 57%, 14%, respectively). For more carbs, split the coconut flour 50-50 with your favorite gluten-free flour, top with fresh fruits such as banana and strawberries, and/or add a drizzle of honey or pure maple syrup. Serve with bacon or a protein shake on the side if you need more protein calories (i.e. if this is pre- or post-workout).


Coconut Flour 1/4 cup
Psyllium Husk 1 tbsp
- heaping tbsp of the powder
Filtered Water 1/4 cup
- more or less; enough for batter consistency
Egg 2
- organic pastured
Vanilla 1 tsp
Cinnamon 2 tsp
Stevia 1 packet
Blueberries 1/4 cup
- organic, frozen or fresh
Coconut Oil 1 tbsp
- heaping


Avocado 1/2
- mashed
Himalayan Pink Salt 1 pinch
- mix with avo
Cinnamon 1 dash
- mix with avo


Add coconut flour, psyllium, cinnamon, salt and stevia to a mixing bowl. Add eggs, water, and vanilla, and whisk with fork until well mixed and no clumps. Fold in blueberries. I use frozen blueberries and let them thaw in room temperature for a couple minutes before adding to the mix, but even if they are still frozen they will cook into the pancakes nicely.

Melt coconut oil on a large skillet on medium/high heat (enough for a good sizzle). Pour out 5-6 smaller pancakes. Cook 4-5 minutes each side and make sure they’re browned but not burned. Flip when the bottom side is solid. These pancakes may take a tad bit longer than traditional mixes. They will be soft to the touch and moist (definitely not dry) when done—but they will be cooked through. You can make in two batches if preferred (just use half the coconut oil for each batch). Let pancakes set and cool for a minute or two.

Mash ½ avocado and mix with the extra salt and cinnamon. Add pancakes to plate, and add avocado mash for a creamy topping. Add extra sweetener if you prefer, but the flavor in this recipe should be enough without extra added sweetening—at least, that’s my opinion.


Calories 445
Fat 28
Saturated Fat 19
Total Carbs 30
Fiber 16
Sugar 6
Protein 16

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