Fall is just around the corner. I can tell because the sun is now shining in a weaker, wintery light, the sometimes oppressive humidity has been missing for weeks, and my body seems to have entered full-fledged ‘hibernation’ mode.

This doesn’t mean I’ve crawled into a cave to re-emerge in late April (though this can be a very tempting proposition by the time late January rolls around). What it does mean is that I’ve started to sleep in ever so slightly – a bit more each day. I’ve also started to crave complex carbs like crazy!

If eating such a thing didn’t send me for a bottle of anti-histamines and elastic waist sweatpants (on account of my ‘gluten baby’ – I’ve named him Floyd), then I’d probably consider consuming half a baguette for breakfast every second day.

Unfortunately (or fortunately?) this can’t be, so I’ve come up with a grain free pancake recipe to take care of my shortened mornings, as well as my crazy carb cravings. The best part? They actually aren’t high in carbs!

Grain Free Pancakes

1 egg
1/4 cup coconut milk (or dairy/non-dairy substitute of your choice)
1 tsp. olive oil (or coconut oil)
3 tbsp golden flax meal
1 1/2 tbsp. almond meal
1/4 tsp. baking soda
1/4 tsp. salt
Olive or coconut oil for grilling.

  1. Wisk eggs, milk and oil until smooth.
  2. Add flax, almond meal, baking soda and salt and mix until smooth and batter-like.
  3. Cook in a hot oiled pan or griddle as you would traditional flour based pancakes.

Makes 3-4  smaller pancakes.

If you want a sweeter pancake try adding half a mashed banana or a tbsp of agave nectar to the egg batter. You may or may not need to adjust the milk ratio with this option.

I’ve also added blueberries as well as cinnamon and raisins to the batter with great success. Have fun and enjoy!