• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
• Note: If you liked this pancake recipe, click here for more animal-based pancake recipes.

If a visual will help, watch the Instagram Reel for this recipe.

Make the batter.

• Add all pancake ingredients to your blender and blend until smooth.
• *Note: for thicker pancakes, use less water (2 tbsp is what I used). For thinner pancakes, use more water (up to 1/2 cup). The thicker the pancakes, the drier they will be (the texture will be almost like bread). I didn't mind the dryness as I topped mine with whipped raw cream and maple syrup, but if you're not planning on adding any toppings to your pancakes, the thick variation may be a bit too dry on its own.

Make the pancakes.

• In your cooking pan, add a bit of ghee (about 1 tsp or so) and bring to medium heat.
• Once the pan is hot, add 1/4 cup of batter (or however much to create the size pancake you want) to the pan. Cook for about a minute on one side, flip, and cook for about a minute on the other side. Repeat until all of the batter is used.
• Note: If you used 2 tbsp of water to make your batter, the batter will yield about 3-4 medium pancakes. If you use more water, the batter will yield more pancakes.

Serve and enjoy.

• Top your pancakes with whipped raw cream, bananas, blackberries, and/or whatever else you want.
• These pancakes are best enjoyed fresh, although you can store them in the fridge in an airtight container for 2-3 days.