Oh, hi! And paleo pancakes

Oops! Omg, it’s been a little while! So sorry, but we’ve been busy with, well, life.

Danny and I finally went on our honeymoon in Playa del Carmen, Mexico (about one hour south of Cancun). We stayed at the Occidental Grand Xcaret, and wow. It was an open, airy hotel in the middle of a jungle, basically. 

We stayed around the resort, mostly. The two excursions we decided to do were swimming with dolphins and a trip to Xel-Ha. The dolphins were obviously adorable and it was fun, but at $40/picture, I have no proof we did it. You’ll just have to take my word for it. 

Now, Xel-Ha. So. Much. Fun. It was an all-day eco-adventure park. We snorkeled, cliff dived (cliff dove?), and zip-lined. We added the scuba (totally worth it!). We got to lounge around in hammocks and sit in inner tubes in a giant lazy river. Plus, all meals, drinks, and snacks are included in the admission! I highly recommend Xel-Ha.



So now we’re back to reality 😦

Anyway, I made pancakes today. Actual pancakes. They normally don’t pancake. They normally pan-scramble. 

So here (makes about 6 mini-pancakes):

1 banana (mine was about 125g)

1 large egg

2 egg whites

1 heaping Tablespoon of coconut flour

1/2 tsp vanilla extract

1/2 tsp ground cinnamon or pumpkin pie spice

*pinch* of sea salt

Cooking fat

Add all ingredients (except cooking fat) to blender and give it a whirl. If batter is too thin, add a tiny bit more coconut flour.

Preheat your griddle or pan with your cooking fat.

Pour batter directly onto grill from blender (less dishes/less mess) and form mini-pancakes. 

When you begin to see little bubbles, flip. 

Repeat as necessary.

Top with honey, maple syrup, fruit, or whatever you want!



Pumpkin Muffin/Pancake Batter? But it’s not Fall…?!

I know, I know. “Pumpkins aren’t in season.” Whatever… YOU can make this in the Fall if you’d like. I’ll indulge in my paleo pumpkin muffins (or pancakes) when I’m craving pumpkin, thank you.

Here’s one of the recipes I made during my little hiatus. Hope you enjoy!

Now, before I begin: when I made this the first time, I really wanted pumpkin muffins; so I created this recipe with the intention of definitely making muffins. However, after eating the muffins, it became rather apparent that this mix, as is, would work a lot better for pancakes. The muffins were really light and fluffy, but I prefer my muffins to be a little bit more dense. Pancakes, on the other hand, I prefer airy and fluffy, which is why I think this recipe would work better for that. Either way, you have a choice, and, as always, my recipes are open for interpretation. Add or eliminate ingredients as you wish.

Paleo Pumpkin Muffin/Pancake Batter

  • 2.5 cups almond meal
  • 1 can coconut milk
  • 1 large can pumpkin
  • 5 eggs
  • 1 cup light agave nectar
  • 1 Tbsp baking powder
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1/2 tsp. sea salt
  • 1 Tbsp pumpkin pie spice (or ground cinnamon, ginger, nutmeg and cloves to taste)

If you’re baking, preheat your oven to 350 degrees F and either grease a loaf pan or prep your muffin liners. If you’re making pancakes, just keep reading…

In one bowl, mix your dry ingredients. In another bowl, combine your liquid ingredients.

Slowly, add your dry ingredients to your wet ingredients (make sure to thoroughly mix).



If you’re baking, pour/spoon mixture into your loaf pan or muffin liners, respectively. Place in oven and bake until an inserted toothpick comes out mostly clean.


If you’re making pancakes, put a little butter on a griddle and let it heat up. Using either a ladle or a measuring cup, spoon your mixture on the griddle. Flip over when the pancake is halfway cooked.



Variations: Add nuts!