This Fit Life | Short Stack
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Do you know what I miss?


That is one of my favorite places to eat.  Seriously.

I may or may not have asked my husband to take me there for dinner a time or two.

Their pancakes – oh man!  They are always perfectly fluffy.  No butter or syrup needed.  Add some turkey bacon on the side (I was super excited when they added that to their menu because I don’t eat regular bacon) and you have a perfect meal for breakfast (or dinner as the case may be).

What is YOUR favorite thing to eat at IHOP?  Leave a comment below and tell me!!!

Now, the thing is, pancakes (in German they are called Pfannkuchen) are a HUGE treat for me.  That would definitely be a cheat meal.

There is little, if any, nutritional value.  The first ingredient is typically flour – aka – they are FULL of carbs.  Which means a blood sugar spike which….for me…means feeling nauseous with shaky hands.  (If I do choose to eat regular old pancakes, I like to add turkey sausage or turkey bacon on the side for a protein boost to combat the carbs).

If there was some fiber or protein in them, this carb-full breakfast cake could redeem itself somewhat – but there is only an insignificant amount of either of these in a typical recipe.

So, what’s the moral of the story?

  1. Eat in moderation.
  2. Try a different version of this fluffy goodness with some low-carb and/or paleo recipes

And guess what?!!

It’s your lucky day because I am going to share with you some of my favorite Paleo Pancake recipes!!!!

I know.  I know.  I’m excited too.

Flourless Banana Pancakes

  • 1 ½ large ripe bananas;
  • 2 eggs;
  • ½ tsp. vanilla extract;
  • ¼ tsp. ground cinnamon;
  • 1/8 tsp. baking powder;
  • Maple syrup; (optional)
  • Fresh fruits; (optional)


  1. Crack the eggs in a bowl and whisk them.
  2. In another bowl, lightly mash the bananas with a potato masher or a fork.
  3. Add the egg, the baking powder,  the vanilla, and the cinnamon to the mashed bananas and stir to combine.
  4. Pour about 2 tablespoons of the batter at a time onto a skillet placed over a medium-low heat and cook until the bottom appears set (1 to 2 minutes). Flip with a spatula and cook another minute.


Paleo Pancakes


– 2 Tbsp. ghee or coconut oil, separated


– 2 large eggs

– 1/4 cup raw honey

– 2 tsp. vanilla extract

– 3/4 cup almond milk or water


– 1 cup blanched almond flour

– 1/4 cup coconut flour

– 1/2 tsp. sea salt


  1. Combine the dry ingredients in a medium sized bowl and mix well with a fork or whisk
  2. Add all wet ingredients to a food processor or blender and blend until well combined, about 30 seconds. Add in the dry ingredients and blend until the mixture is smooth.
  3. Warm a large skillet over medium heat. Add 1 Tbsp. of the ghee or coconut oil and coat the pan.
  4. Pour about 1/4 cup (or less) of batter onto the skillet to make each pancake. The top of the pancakes will start to bubble slightly when it is time to flip them, usually after 2-3 minutes. Allow the other side to cook for an additional 2-3 minutes before removing from pan and placing on a plate. Coat the pan with the other 1 Tbsp. of ghee or coconut oil and cook the rest of the pancakes.

Serve and enjoy!


Paleo Pumpkin Pancakes


  • 2 eggs, whisked
  • 1/2 cup pumpkin purée (or canned pumpkin)
  • 2 Tbsp raw honey
  • Splash of pure vanilla extract
  • 2/3 cup almond flour
  • 1 tsp pumpkin pie spice
  • 1/4 tsp baking soda
  • Some coconut oil to grease your griddle or pan


  1. In a small bowl, combine the two whisked eggs, pumpkin purée, honey and vanilla
  2. In a medium-size bowl, mix together the almond flour, pumpkin pie spice and baking soda
  3. Pour combined wet ingredients into the medium bowl with dry ingredients, and mix into a batter
  4. Spoon onto a LOW HEAT griddle or pan, smooth out into an even layer
  5. Allow to cook slowly until pancakes are browned on both sides
  6. Note: Keep pancake size smaller than your spatula for easier flipping
  7. Recipe makes 5-6 pancakes


Paleo Gingerbread Pancakes

Servings: 4 people

  • 1 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 cup coconut sugar
  • 3 tablespoons molasses (honey or maple syrup would work also if you don’t have this)
  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 5 large eggs
  • 1/4 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup tapioca starch
  • 2 tablespoons coconut oil
  • 3/4 teaspoon baking soda
  • coconut oil for frying
  • pure maple syrup for serving
  • tapioca starch for serving
  1. In a blender, add all ingredients except for coconut oil for frying. Blend until very, very smooth.
  2. Heat a bit of coconut oil in a skillet or griddle over medium heat. Spoon pancake batter on, about 1/3 cup per pancake, and spread with bottom of spoon. Cook until bubbles form and burst on the surface. Flip carefully with a spatula and cook through. Serve with pure maple syrup and a sprinkling of tapioca starch to mimic powdered sugar.

Blueberry Syrup


2 cups of blueberries

3/4 cup water

1/2 cup honey

1/2 lemon, juiced

  1. Rinse and dry 2 cups of fresh blueberries, taking care to remove any stems that are still attached to the berries.
  2. Place the blueberries and 3/4 cup of water in a medium saucepan and crush most of the berries with a potato masher. Allow some berries to remain whole to add to the syrup’s texture
  3. Add 1/2 cup of honey and the juice from half a lemon to the blueberries and water. Stir with a spoon to combine the ingredients. Bring the mixture to a boil.
  4. Simmer the blueberry mixture for 10 minutes, stirring frequently. The syrup will darken and thicken slightly as it cooks.
  1. Pour the blueberry syrup into a serving pitcher and drizzle over pancakes. Refrigerate leftover syrup in a covered container for up to one week.
  2. Optional: Strain the blueberry syrup through a sieve prior to pouring it into the pitcher if a smoother-textured syrup is preferred. Reserve the blueberry chunks left in the sieve for other recipes.

*Try doing this with strawberries or raspberries and tell me how it goes by leaving a comment below!  I have never done that before

Serving Tips:

-Serve fresh fruit on top of pancakes

-Serve with a side of scrambled eggs and/or omelet for an added protein boost

!!!!Party Tip!!!!

Host a breakfast and/or brunch party and set up a Pancake Bar!


 I think this would be so much fun for adults and kids alike!

– Have various toppings for guests to choose from: fruit, chocolate chips, marshmallows, sprinkles, whip cream, nuts, etc.

– Serve hot chocolate (or chocolate milk, depending on the weather), mimosas (adults only!), coffee and juice.

– Ask the guests to come in their PJ’s for some extra fun!

Side Note – I typically buy my baking supplies in bulk from Amazon – it saves money and, since I love to bake, it ensures I always have what I need on hand!

Here is what I use to make these recipes above:

Wellbee”s Super Fine Almond Flour 2 LB

Bob’s Red Mill Finely Ground Tapioca Flour, 20-ounce (Pack of 4)

Grandmas Unsulphured Molasses, Original, 12 Ounce

Nutiva Organic Coconut Sugar, Unrefined, 1 Pound (Pack of 3)

Nature Nate’s 32oz (907g) Classic Honey

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