Paleo Savory Breakfast Pancakes

Breakfasts | August 8, 2015 | By

There was a time when cereal used to be my staple breakfast, all kinds of cereal: cocoa puffs, corn flakes, honey bunches of oats, banana nut, raisin bran and this list goes on. I always believed cereal was a healthy breakfast option until I started observing this –


The long ingredient list is overwhelming, the very first one being sugar, followed by ‘whole’ grain corn flour. The magical words ‘whole’ and ‘natural’ on the label are so deceiving, they make you believe that the product is healthy. The use of these words is not regulated by the FDA so they can be pretty much used anywhere to make food sound healthy. Most cereals also include BHA (butylated hydroxyanisole) or BHT (butylated hydroxytoluene)  which are primarily preservatives, the health effects of these are still very unclear. I could do a whole other blog post on reading nutrition labels!

So coming back to breakfast, I have a sweet tooth and enjoy pancakes (healthy ones!), home made cereal with fruits, banana bread to name a few. Eggs of course help and add some variety, however savory pancakes have been on my mind for a while and I just had to find a way to create them. So here it is, a minimal ingredient breakfast recipe using almond flour, flax meal, onions, ginger and hot green peppers.


Almonds of course are packed with nutrients, I used blanched almond flour. You could also grind whole almonds in a food processor and make almond meal. Flax meal is nothing but ground flax seeds, very high in fiber, antioxidants and Omega-3 Fatty Acids.

These pancakes are super easy to cook and extremely filling. All you need to do is mix the ingredients with some water to form the batter.

IMG_0290And cook like regular pancakes.

Serve with mint chutney (recipe coming soon!).pancake 2

Paleo Savory Breakfast Pancakes
Serves 2
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  1. 1/2 Cup almond flour
  2. 1/2 Cup golden flax meal
  3. Salt to taste
  4. 3 Finely chopped hot green peppers (or 1 jalapeño)
  5. 1 Finely chopped small red onion
  6. 1 Tsp grated ginger
  7. 1/2 Cup water
  8. Grape seed oil to cook
  1. Mix all the ingredients (except for the oil) in a bowl.
  2. Let the batter sit for about five minutes.
  3. Heat a non-stick pan with some grape seed oil.
  4. Add a scoop of this batter on the pan and flatten it with the spoon.
  5. Let it cook on medium flame for five minutes.
  6. Flip it and let it cook for another five minutes, at this point also flatten it with the spatula.
  7. Serve with mint chutney.
  1. The consistency of the batter should not be runny like regular pancake batter and should look more like cookie batter.
  2. You can substitute chives or scallions for onion in this recipe.
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