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Pear and Chia Coconut Pancakes, a Grain-Free Vegetarian Paleo Yum Fest


Pear and Chia Coconut Pancakes:

Who doesn’t love something sweet for breakfast… or lunch… or dinner!!!??


2 large pastured egg, beaten
3/4 cup non-dairy unsweetened vanilla milk (I prefer hemp milk)
2 tbsp chia seeds
1 tbsp honey (optional)
2 ripe medium pears, grated
1 scoop vegan protein (great for added nutrients but optional)
1/2 cup coconut flour (add additional tbsp if you find they aren’t holding together to your liking)
1/8 tsp salt
2 tsp baking powder (aluminum-free)
1/4 tsp baking soda
2 tbsp coconut oil, melted


1. In a medium bowl, beat the egg for 30 seconds. Add milk, chia seeds and honey, and mix. Set aside for chia seeds to soak up the liquid a bit. This is what will hold your pancakes together with the pears so don’t get cheap on the timing.
2. In another small bowl, grate you pears. Use the larger holed section on your grater. Compost your cores. Add to the liquid mix (including juice). Mix.

3. Add flour, salt, baking powder & baking soda, and mix to combine.

4. Melt your coconut oil in microwave and add to the batter. Mix in well/
5. Preheat your skillet to medium, I love my green ceramic skillet!! Spray with coconut oil spray, and before each additional pancake.

6. Pour 1/3 cup of batter onto skillet.. Cook until surface of pancakes have some bubbles, 3 to 4 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 2 to 3 minutes more. I found mine really needed that four minutes to solidify nicely.

7. Serve warm, with desired toppings like some fresh mashed fruit or preserves with no added additional sugars.

it’s a perfect amount of pancakes for myself and my daughter if we are eating these for a meal. If you add my husband into the mix, this becomes a side dish. You get the jest. Makes about 6 pancakes.

Sacha Inchi Seed Flour and Coconut Pancakes For Those Allergic To Almond Flour

Creating Sacha Inchi Seed Flour and Coconut Pancakes

Vega Savi Seeds Sacha Incha Seeds I Paleo Vegeo I Barbara Christensen

I see all of these amazing almond flour recipes all of the time, but I don’t like the sort of fats in almonds for cooking, and I’m allergic to them. I can make these items for my husband, but not for me. But that allergy is what led me to Sacha Inchi seeds a few years ago. I first heard of these when they were introduced to me in Shakeology, and it really changed my life because as a paleo follower it’s all about the bacon and nut… and I was getting neither.

These amazing little seeds look and taste like nuts, but they are the richest plant-based source of omega-3’s on the planet. Almonds and your other nuts just do not even come close. They have seventeen times the amount of omega-3’s as wild sockeye salmon, and are a complete plant-based protein. It’s easy to get my hands on a bag of the Vega Savi Seeds when I haven’t bought bulk sacha inchi seeds to make sacha inchi seed flour, or you can buy sacha inchi protein flour and use that instead. I like it being less fine consistency by just pulsing mine in the Vitamix for about 30 seconds.

Sacha Inchi Flour and Coconut Pancakes Recipe

Sacha Inchi Flour and Coconut Pancakes For Those Allergic To Almond Flour I Paleo Vegeo I Barbara Christensen

3 cups sacha inchi seeds + 1/2 cup quinoa flour or your choice of flour mixed in to keep the pancakes fluffy (or just use 1 1/2 cups sacha inchi protein powder)
2 tablespoons organic coconut flour
3/4 teaspoon baking soda
1/4 teaspoon Himalayan salt
6 pastured soy-free eggs {NOTE: If you cage free eggs are eating a “vegetarian diet” they are probably eating soy-enhanced feed}
1/4 cup So Delicious vanilla coconut yogurt
2 tablespoons Big Tree Farms coconut nectar (or honey)
1 tablespoon vanilla extract (On a whim I once used instead a tbsp of french vanilla coconut creamer… YUM YUM!!) 
1 tablespoon coconut oil or coconut spray (which I use with my Green Ceramic Pancake Flipping pan)

1. Place sacha inchi seeds in your Vitamix blender and pulse into a powder form, about 30 seconds. Will be pretty fluffy.
2. In a large bowl mix all of the dry ingredients together.
3. In a mixing bowl whisk the wet ingredients together.
4. Pour the wet ingredients into the dry ingredients and whisk until well combined and smooth. This blends really easily together.
4. Grease or spray your skillet or griddle and pour your batter (about 1/3 of cup), and watch for the bubbles to start popping on top. When they slow flip and let cook another minute until brown on both sides. This recipe will make about 8 hearty thick pancakes.

I usually just 1/2 the recipe after I’ve mixed the dry ingredients, and make 4 pancakes at a time. We like to make this with some fruit only spread on top, and a cup of bulletproof coffee on the side. I will sometimes make some eggs, or sauteed greens, or for my carnivores I’ll make them some uncured ham or bacon, and then of course we have a nice side of fresh fruit most mornings so that makes it great yummy meal.
When bubbles form, flip and cook until done. Each pancake has about 1/2  – 3/4 of a serving of sacha inchi seeds for a minimum of 2.5 grams of dietary fiber, and 4.5 grams of protein with 3 grams of Omega-3’s, and are gluten-free.