Chef’s notes:
  1. Replace some of the water with buttermilk, half-and-half, or whole milk. Almond beverage or hazelnut beverage can also be used. Make sure that the liquid is cold, as it will help with the rise of the pancake.
  2. We suggest using grapeseed oil or almond oil. Sometimes olive oil can taste bitter
  3. Add cocoa nibs to the batter, along with a little extra coconut sugar
  4. Adding a second egg will make the pancake rise more, but also make it a bit more chewy
  5. Use real maple syrup! Or, sautee blueberries with a teaspoon of coconut sugar


2 bananas, peeled and sliced into 1/2 inch rounds
1 tablespoon coconut sugar
1 tablespoon coconut oil

In a medium bowl, dust the bananas with coconut sugar and toss to coat. Heat the coconut oil in a small sauté pan over medium heat until melted. Add the bananas and cook, flipping occasionally, for 5 minutes, or until the bananas have browned and the sugar has caramelized.


3/4 cup ricotta cheese
1/2 cup frozen blueberries,thawed and drained
3 tablespoons powered sugar
1 tablespoon sour cream
1/2 teaspoon lemon zest
2 tablespoon fresh lemon juice

Place all ingredients in a medium bowl. Using a large fork, mix until some of the berries are crushed and the other ingredients are well incorporated.
This works well as a great dip with our graham crackers too!


3 large green apples
3 large plums
1 cinnamon sticks
1 inch fresh ginger, peeled and grated
2 cardamon pods, crushed
1 teaspoons whole cloves
1/2 cup apple juice
1 tablespoon brandy

Core the apples and chop into 1 inch pieces. Slice plums in half, pit removed and chop into 1 inch pieces. Place cinnamon sticks, fresh ginger, cardamon pods and whole cloves inside a cheesecloth and tie with cotton cooking twine.
Put fruit and bundle of spices into heavy saucepan, pour in apple juice and brandy. Cover and simmer for 30 minutes, stirring occasionally.
Remove spice bundle and puree the fruit in a blender. Serve on top of pancakes with a pad of butter
and candied walnuts(recipe to follow)


2 cup walnut halves
3 tablespoons maple syrup
1 tablespoon coconut oil
1 teaspoon cinnamon
pinch of sea salt

Preheat oven to 375.
Place all ingredients into a baking dish. Stir well with a spoon. Bake for 12 to 15 minutes.
Remove from the oven and stir. Transfer to a cool plate.


1 cup water
1 cup honey
2 pints strawberries
1 small bunch fresh mint (about 6 sprigs)

Blend water and honey, simmer over medium heat until it dissolves fully. Continue to simmer for 5 minutes. Remove the pan from the heat and let the syrup cool to room temperature.

Hull the strawberries, cut them in half,and set them in a bowl. Pour the cooled honey syrup over the strawberries and mint. Cover the bowl and transfer to the fridge. Allow the berries to marinate for a day. Great to serve on top of a dollop of greek yogurt with your pancakes.

Bears Paw