not sure if you knew, but we’re totally pancake people over here. would we absolutely love to polish off a biiiiig ol' buttermilk stack, slathered in butter + syrup, every single morning? um, yes. but that wouldn't get us any closer to our goals, now would it? so we were, of course, ecstatic to usher in a new era of fitlosophyzed flapjacks just in time for #nationalpancakeday! once an indulgence reserved solely for cheat days and the occasional brunch, our beloved pancakes are now enjoying a renaissance thanks to healthified recipes to suit any pancake preference. here are 3 clean pancake recipes that have us totally forking out right now.

[paleo pumpkin pancakes]
makes 8 small pancakes

1 egg
⅓ cup canned pumpkin
2 tbsp almond milk
1 tbsp melted coconut oil
⅓ cup cassava flour
1 tsp vanilla-bean powder
1 tsp cinnamon
1 tsp pumpkin pie spice
pinch sea salt

coconut oil spray for cooking
almond butter for topping
chopped pecans for topping

1. stir together all ingredients (except almond butter + pecans) in a small mixing bowl.
2. spray a hot cast iron skillet or griddle over medium heat with coconut oil spray + spoon a few tbsp of batter per pancake into the skillet.
3. cook a minute or two per side, then top with almond butter + chopped pecans.

[lean green protein pancake]
makes 1 baked pancake

1/4 cup almond milk
1 egg
1 tbsp vanilla extract
1 banana
1 scoop collagen protein powder
3 tbsp gluten-free all-purpose flour
1/2 tsp matcha powder
pinch sea salt
1 small handful baby spinach

1 tbsp coconut oil for cooking
blueberries for topping
maple syrup for topping

1. preheat oven to 400 degrees with a small 6” cast iron skillet inside.
2. blend all ingredients (except coconut oil, blueberries + syrup) together in the blender until smooth.
3. melt coconut oil in the hot skillet + pour batter in.
4. bake about 15 minutes, then top with blueberries + maple syrup.
5. enjoy with a steamin' cup of coffee!  

[blueberry almond pancakes] 
(recipe courtesy of savoring the flavoring, a drool-worthy food blog)
makes 6 small pancakes

pancake batter:
1 banana, mashed
1 egg
1 tsp vanilla extract
2 tbsp oat flour
¼ cup blueberries, fresh or frozen

1 tbsp ghee, for cooking

stewed blueberries:
½ cup blueberries, fresh or frozen
1 tsp maple syrup
1 tsp vanilla-bean paste

almond butter for topping

1. for stewed berries: combine blueberries + about 2 tbsp water in a small skillet over medium-low heat, cooking until softened + mashing some of the berries with a spatula, until it reaches a jammy consistency. stir in the syrup + vanilla-bean paste
2. for pancakes: stir together all pancake batter ingredients (except ghee) in a small mixing bowl.
3. heat a cast iron skillet over medium-low heat + melt ghee. spoon a few tbsp of batter per pancake into the hot skillet + cook a minute or two per side.
4. serve with almond butter + stewed berries.