Pumpkin Flax Pancakes with Coconut Yogurt

By  | 
GUNAS New York

Pancakes for Sunday dinner? YES! Especially when they’re this healthy! What might usually feel like a splurge will actually be super nutritious!



1 cup flaxseed meal (ground)

4 Vital Farms pasture-raised eggs (vegan: use 4 flax or chia eggs)

1/4 cup Califa Farms unsweetened almond milk

1 tbsp + 1tsp Lakewood Organic lemon juice (or from fresh lemons)

1 tbsp Bulletproof upgraded collagen protein (vegan: omit)

1 tbsp pumpkin pie spice

1 tsp baking soda

1 tsp vanilla extract

1 tsp sea salt



Mix all the ingredients together until batter is fully combined. Heat your pan to medium heat, then use coconut oil or avocado oil spray to lightly coat your pan. Spoon batter to form medium size pancakes, cook until batter starts to bubble, flip, and then cook for another 1 minute.


Top with pumpkin pie spice, grass-fed ghee, Lakanto Sweetener maple-flavored syrup, or New Earth Superfood’s coconut yogurt…or all four! Enjoy!




1,228 total views, 5 views today

Amanda Carneiro is a plant-based Personal Trainer and Integrative Nutrition Health Coach, and the owner of Raw Fitness & Nutrition, based in Los Angeles. She believes that digestion is the key to not only getting the body you want, but also the key to preventing all diseases. She helps clients focus on eating and pairing foods that will help them lose weight, feel energized, look radiant and thrive! She is also an actress, and loves anything and everything holistic.

Leave a Reply

Your email address will not be published. Required fields are marked *