Ingredients

3/4 cup oat flour

½ cup almond flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup vanilla greek yogurt

½ cup milk

2/3 cup fresh blueberries, plus more for serving

1 tablespoon melted butter plus more for oiling pan

Agave or maple syrup for serving

Instructions

1. Whisk together the oat flour, almond flour, baking powder, baking soda and salt in medium bowl.
2. In another medium bowl whisk together the egg, yogurt, milk and butter. Pour the flour mixture into the egg mixture and stir gently to just combine, leaving a few lumps, stir in the berries.
3. Heat a large skillet over medium heat and brush with butter. Scoop batter by ¼-cupfuls into the skillet and cook, adjusting heat as needed, until the edges of the batter are set, a few bubbles rise to the pancake’s surface, and the bottoms are golden. Use a thin spatula to flip, and continue cooking until the the flipside is golden and the batter is cooked in the middle, 2 minutes more. Repeat with the remaining and batter until all is used.
4. Serve with agave or maple syrup.

Ingredients

4 ounces cream cheese, softened

4 large eggs

1/3 cup coconut flour

Zest from one lemon

2 tablespoons butter

3 tablespoons carbonated water (seltzer)

¼ cup blackberries and raspberries

¼ cup full fat greek yogurt for serving, optional

Instructions

1. Put the cream cheese, eggs, coconut flour and lemon zest into the container of a food processor. Melt the butter in a skillet and pour it into the processor. Don’t wipe out the skillet. Process until the ingredients become a liquidy batter. Let rest 5 minutes to let the coconut flour soften and plump up. The batter will thicken slightly.
2. Heat the same skillet over medium low heat. Stir the selzer into the batter. Pour the batter into the pan in 3-inch disks. Cook, adjusting heat if needed, until the edges are dry to the touch and few bubbles form on the cakes, about 3 minutes. Flip and cook the flipside until golden, about 2 minutes. Continue until all of the batter is used. Serve with berries and a dollop of yogurt.

Ingredients

1 cup buckwheat flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon Kosher salt

1 cup-lowfat buttermilk, shaken

1 large egg

1 tablespoon sugar

1 teaspoon vanilla extract

1 tablespoon butter

1/2 cup pecans, finely chopped

Maple syrup for serving

Instructions

1. Whisk together the buckwheat, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk, egg, sugar and vanilla together in another medium bowl. Put the buckwheat mixture into the milk mixture and stir to combine.
2. Melt a little bit of the butter in a large skillet over medium heat and spread to coat the pan evenly. Pour batter one tablespoon at a time for small pancakes, three tablespoons at a time for standard size pancakes, leaving enough room so they don’t touch. Cook, adjusting the heat as needed to prevent scorching, until the bottoms and edges of the pancakes are set, and they can be flipped without breaking, about 2 minutes. Cook until the pancakes puff and cook through to the center, another 3 minutes. Continue until all of the batter is used.
3. While the pancakes cook, toast the pecans in a skillet over medium heat, tossing and stirring constantly, until they become brown at the edges and smell toasty, about 4 minutes. Remove from the heat and pour into a bowl. Do not walk away while cooking because burned pecans are sad.
4. Serve pancakes topped with toasted pecans and maple syrup.

Ingredients

1 1/2 cups pureed cooked sweet potato

4 large eggs

3/4 teaspoon pumpkin pie spice

1/3 cup finely chopped walnuts, optional

Coconut nonstick spray

Coconut flakes, pumpkin seeds, diced mango for topping

Instructions

1. In the bowl of a food processor or mini chopper, combine the sweet potato puree, eggs, and pumpkin pie spice. Stir in the walnuts. Thin with water if needed until pourable consistency.
2. Heat a skillet over medium heat. Scoop or pour pancake batter and spread into 4-inch disks onto the skillet and cook until the edges set and dull, the bottoms turn golden brown and they can be turned without breaking, about 4 minutes. The pancakes are relatively fragile before they are cooked. Flip with a thin spatula, and continue cooking until golden and cooked through, another 3 minutes.
3. Keep warm in oven until all pancakes are ready to eat. Top with unsweetened coconut flakes, toasted pumpkin seeds and diced mango and enjoy.