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We admit it…we love pancakes.  Over the years, we have come up with so many ways to make pancakes healthier that it’s become a challenge to see how many nutritious foods we can get stuffed into one pancake.  We tend to do gluten free (GF) pancakes, using a little flour as possible, but this one has a special twist with added coconut flour and hemp seeds.  It’s best to remember that most GF pancakes aren’t quite as juicy as a gluten filled pancake, but we’ve found that our kids enjoy these more!  Try them out! 


  • 1 cup GF flour- we use Bob’s Red Mill or any of the other dozens of flours.
  • 1/2 cup organic coconut flour
  • 3 eggs
  • 1 tbsp Hemp fiber or 2 ground hemp seeds
  • 1 tbsp coconut oil, melted
  • 1  1/3 cup almond milk
  • 1/4 cup water
  • 1 scoop Wilderness Athlete Protein Plus powder
  • maple syrup, honey, agave, and grassfed butter or gee for topping. 
  • Berries in season for topping as well. 


Fresh eggs from Sthealthy chickens

Fresh eggs from Sthealthy chickens

  • Blend together eggs, liquids, and melted coconut butter.  
  • Blend flours and protein powder together.  
  • Add flour mixture to liquid while slowing mixing.  
  • If you want an easy way- just add everything to your Vitamix or Power bullet and blend!
  • Heat up griddle, or cast iron skillet.  Add coconut oil or unsalted butter if needed to skillet.  
  • Pour pancakes.  This recipe makes about 8 3-4 inch pancakes, depending on how thick you like them. 
  • Top with ghee, grassfed butter, and berries then covered with a bit of maple syrup, honey, or organic agave. 
  • Delicious!