We had the most divine pancakes this morning. And super-healthy too! No guilt with these babies! As always, we use and recommend all organic products. These pancakes are “balanced and complete” which means that they qualify for a nutritious-dense meal that won’t spike your blood sugar, will provide sustained energy, and won’t compromise your heart health. They are also gluten free. YEA!

You may find some of the ingredients a bit esoteric and perhaps unfamiliar. First, they are easy to find at your local natural foods store. Second, they keep in the fridge, so you can reuse them, which you will want to do since these are very tasty and very easy to make. This is an original recipe!

Heat a griddle to 400 degrees, or a heavy skillet.

Add dry ingredients:

1 cup quinoa flour

1/4 cup Nutrimeal Free

1/4 cup almond meal

1/4 cup oat flour

1/4 cup ground flax meal

1 tsp baking soda

2 tsp cinnamon

Mix wet ingredients

1 1/2 cup almond milk

1 tsp. vanilla extract

2 T coconut oil, softened

2 eggs

Combine all ingredients.

Spray a little oil on the heated surface.

Use a 1/4 cup to pour smaller amounts on the griddle. (The first time I did this they were too big to flip.)

Cover the top of each pancake with blueberries. Frozen organic blueberries work great and you get them all year round. (Easy to find at Trader Joe’s and Costco)

Flip when air bubbles appear on the top and there is no liquid.

Serve with pure organic maple syrup. My husband said, “These are very blueberry -y!” They were delicious.

With love and encouragement,


Rosie Bank


Board Certified Integrative Nutrition Health Coach

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