When switching over to a real food lifestyle it can be hard to leave some of your favorite comfort foods behind. For many, this means pancakes. Specifically, pancake mixes like Bisquick or Aunt Jemima. I grew up on mixes like these and remember being hooked on them as a kid – and that’s actually where a lot of my clients get stumped. They’re ready to make the switch over to a real food pancake recipe but their kids just can’t get on board with any of them. They either aren’t sweet enough or they taste too ‘eggy’. Well, it’s an exciting day because I think I finally came up with the perfect pancake recipe that might just convince your kids this is the way to go from now on!

I tried this recipe out last week and we all loved it, but we decided to try it a few more times just to make sure. We’ve now had it 4 times over the last 7 days and I can confirm that we are true believers in this pancake recipe. I’m actually eating one right now as I write this blog post 🙂 Can’t wait for you guys to try it out and see for yourselves!


1/2 cup coconut flour

1/2 cup tapioca flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1 tbsp coconut sugar

3 eggs

3/4 cup milk of choice

Squeeze of raw honey

1 tsp vanilla extract

1 mashed very ripe banana


Mix all dry ingredients together in one bowl, then mix all wet ingredients together in another bowl and pour into the dry mixture

Mix all ingredients until smooth

Heat up your choice of cooking fat on a large pan (we love to use Kerrygold butter) and spoon batter picture onto pan, about a spoonful for each pancake. The pan usually holds 3-4 at a time. It’s better to make smaller pancakes with this mixture rather than large pancakes.

Flip after a few minutes once the batter starts bubbling and cook a few more minutes on the other side

Remove from pan and serve with your favorite toppings – pure maple syrup, almond butter, seasonal fruit, pecans, walnuts, thick slice of pastured butter, the options are endless!