Pancakes.  They are cake for breakfast!  How is this not a win/win situation?!  My family certainly thinks so since I’ve made pancakes for breakfast for almost 2 weeks in a row.  See, I’m a picky pancake eater.  I do NOT like syrup on my pancakes - it’s au naturale or nothing!  So I can’t just sit down and eat any pancake - it needs to be flavorful, with the right consistency, fluffiness and texture.  It’s no easy task making the perfect pancake!  For nearly 2 weeks I’ve attempted to perfect this recipe - apparently Jack Johnson makes them all the time but he wasn’t sharing the recipe with me.  Now, I may or may not have eaten the whole batch of these pancakes by myself.  I also may have licked the plate.  I’ll guess I’ll never be as cool as Jack Johnson…



  • 1 1/2 cups whole wheat pastry flour
  • 2 tbsp raw coconut crystals
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 1/2 cup plain yogurt, sour cream or kefir
  • 3/4 cup milk
  • 2 eggs
  • 2 tsp vanilla
  • 1 large, ripe banana, mashed
  • 1/2 cup old fashioned oats (if you toast them first it adds GREAT flavor but plain works fine too)
  • 1/2 cup sliced almonds (again, toasting is good but plain works too)


  1. In a large bowl mix together flour, coconut crystals, baking powder and salt.
  2. In a separate bowl whisk together the sour cream, milk, eggs, vanilla and mashed bananas.
  3. Gently combine the wet and dry ingredients, stirring until a moist batter forms.  Add in the oats and almonds.  Stir only until just mixed.
  4. Heat a large skillet over medium-high heat (it helps to add a little oil or butter to the skillet to keep the pancakes from sticking).
  5. Ladle the pancake batter onto the pan to make 4 medium sized pancakes.
  6. Cook for 3-4 minutes, until bubbles appear on top and the underside is nicely browned.
  7. Flip and cook for another minute until the pancake is golden brown. Remove from skillet and serve warm with topping of your choice.

Nutritional Info:

Makes 14 -16 pancakes.

Serving size 4 pancakes.

Nutrients per serving: Calories: 370.5, Cal. from Fat: 73.5, Total Fat: 8g, Sat. Fat: 1.5g, Carbs: 60.5g, Fiber: 8.5g, Sugars: 10.5g, Protein: 13g, Sodium: 192.5mg, Chol: 106.5mg


These pancakes are more hearty than traditional pancakes.  If you’d like a more traditional fluffy pancake simply omit the oats and almonds.  But really, they are so delicious with them added!

Store any leftover pancakes in a sealed container in the fridge for up to 3 days.  You can also freeze them in freezer safe baggies for up to 6 months.

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  1. casey says:

    Can’t wait to try these, I am so a pancake lover!

  2. casey says:

    I am so excited to try this recipe. I love Pancakes!

  3. MonicaB says:

    I just made these pancakes (without the almonds) and they were fantastic. I did add blueberries to the mix and my boys said these were the best pancakes yet. Thank you for the great clean recipes!

    • Sarah says:

      Hi MonicaB,

      So glad to hear they were a hit! My daughter is a BIG fan of strawberries so I will sometimes sub the bananas with strawberries instead - they are delish that way too. It took forever to perfect this recipe but they are by far the best pancakes I’ve ever had! Thanks for the feedback!


  4. Cathy Holland says:

    just made these, another yummy one from you! I did not have almonds, but did use unsweetened almond milk for the milk.
    I added walnuts to them for the protein!


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