grain-free blueberry almond pancakes

Be healthy - Be happy - Have peace. 

This was a line at the end of my yoga class that carried with me into the rest of my night. It seems so obvious and simple to say. But, day to day, people say they are too busy to eat healthy, or too stressed to feel happy, and they only hope for peace.  But this is all doable.  Take a few minutes after dinner and make a healthy lunch for work the next day, send a note to a friend, call your parents just to say hi, take a walk outside, exercise.

These little things every day add up and become routine. Become your life. At least that is what I have found. :) 


If it is a late week night and I am running low on veg... and I don't think I can stomach another roasted sweet potato with my dinner. That's when I make these grain-free pancakes.  

It's not very often I do this, so it's special when I do! These are healthy; breakfast for dinner makes me happy; and by golly, eating them alone at my kitchen table is down-right peaceful.   

Grain-Free Blueberry Almond Pancakes  

(makes about 6 small pancakes) 

  • 2 bananas, mashed  
  • 2 eggs  
  • 1/4 cup coconut flour
  • 3 tablespoons light coconut milk  
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon  
  • 1/8 teaspoon salt  
  • 1 tablespoon all-natural almond butter  
  • 1/2 cup fresh blueberries  
  • toppings: blueberries, sliced almonds, date syrup (or pure maple syrup) 


  1. Mix all the ingredients, except for the blueberries, in a medium bowl until fully combined. Stir in the blueberries.
  2. Heat a small skillet on the stove top over medium/medium-low heat. Melt about 2 teaspoons of ghee or coconut oil in the skillit. Once the pan is hot, using a cookie scoop, scoop the pancake batter into the pan. I only do one pancake at a time which makes it easier to flip.  Let the pancake cook on one side for a few minutes and then flip for about one minute. 
  3. Place on a plate and continue making the rest of the pancakes. You will always get better will each pancake as you get the hang of it. I usually re-oil the pan between batches so they don't stick.  
  4. To serve, top with fresh blueberries, sliced almonds and a drizzle of date syrup or pure maple syrup.