These almond flour pancakes offer fantastic flavor. Truly, I’d pick these over buttermilk pancakes at a diner. They’re golden, tender and so flavorful that I often enjoy them with just a spread of almond butter on top. Our two-year-old is a fan, too.

Since these pancakes are made entirely with almond flour, they’re gluten free. Of all the wholesome pancake recipes on this blog, these win the “lowest in carbohydrates” award, so they don’t spike my blood sugar. This pancake recipe is a real winner.

If you’re new to almond flour, this recipe is worth buying a bag. I’ve fallen in love with baking with almond flour and have several more recipes coming soon. I’ve realized that regular flour, whether it’s all-purpose or whole wheat, tends to dull other flavors within the recipe, whereas almond flour lets them shine. It’s magical!

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Maybe the world needs more banana pancakes. Yes, that’s just what we’re missing. Yes, that’s what I’m telling myself right now. This thirteen-year-old (!) recipe website already has several banana pancake recipes, each wonderful in its own way, and here I am with another.

My whole wheat banana pancakes are so nice and fluffy. My banana oat pancakes are tender and flavorful with oatmeal-like interiors. This blender oatmeal pancake recipe yields an all-around great pancake that’s less banana-y than the others. I even have banana waffle recipes—whole wheat and oat-based—those are great, too.

These are the banana pancakes I’m making most often at the moment. They are the simplest pancakes by far, with only three ingredients at the core: mashed banana, eggs and whole-grain flour (you have several flour options here). I often add cinnamon and hemp hearts or flaxseeds, but even then, they require fewer ingredients than the rest.

Nutritionally, these banana pancakes are about as healthy as pancakes can be. They’re significantly lower in carbohydrates than the other recipes, and slightly higher in protein. That’s a win! They don’t taste as much like a treat as the other recipes, but they’re truly very nice.

These pancakes are easy to throw together in the morning while Grace toddles around the kitchen. She loves them and I feel good about them. So, these banana pancakes are definitely baby-friendly and kid-friendly. These simple pancakes are for everyone!

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Ever tried buckwheat pancakes? Sure, they aren’t the prettiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a uniquely nutty flavor all its own.

Thanks to the buckwheat flour, these pancakes are naturally gluten free! These pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge. I just love them.

This recipe was originally adapted from a fun cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen. I visit Adrianna’s blog any time I need some creative recipe inspiration or a laugh, which is often.

It’s been eight years, so I’m revisiting this recipe to update the photos. I also tweaked the recipe a bit to work even better with 100 percent buckwheat flour. I added another egg and a smidge more flour. Hope you’ll give them a try soon!

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How about some pancakes? Like, right now? These are the easiest pancakes I’ve ever made because they come together in the blender! Now you can enjoy pancakes on a weekday morning.

Plus, these pancakes are made with healthy whole grains—oats—and other wholesome ingredients. They’ll actually keep you full until lunchtime. While they are not decadent buttermilk pancakes, they’re entirely delicious in their own right.

More reasons to love this recipe: These pancakes are the perfect use for a lone over-ripe banana, and they’re enjoyed by kids and adults alike. Freeze any leftovers for a super simple breakfast or snack at any time of day. Let’s make some pancakes already!

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It’s cozy season. Let’s make banana pancakes! This banana pancake recipe yields gloriously fluffy pancakes, even though they’re made with hearty whole wheat flour.

These whole grain pancakes have more substance than your average pancake, which means they can actually fuel you until lunchtime. I like to dollop them with some peanut butter for some extra fiber and protein.

I adapted these pancakes from the banana coconut pancakes in Love Real Food (page 17). If you haven’t tried those yet, you’ve been missing out! These are more classic banana pancakes, and I managed to incorporate a little more mashed banana for maximum banana flavor.

These banana pancakes are perfect for lazy weekends, and reheat well for busy weekday breakfasts. You can also double the batch and freeze extras for later. They definitely brighten up cold gray mornings, which is what we’ve been having lately.

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As promised, here’s a gift-worthy pancake version of my fluffy whole wheat pancakes. This mix is a cute, thoughtful and affordable holiday gift. I hope it’s a big hit with your loved ones.

This recipe yields enough dry mix to make four batches of fluffy homemade pancakes. To make a batch, simply whisk together a few basic wet ingredients (milk, egg, maple syrup and melted butter) and stir in one cup of the dry mix.

I also made a print-friendly PDF that you can offer with the pancake mix. Download it here.

I’m actually exploring Costa Rica right now (!) with my grandma Virginia, so I’ll keep this short. You can follow along in our adventures on Instagram stories (we’re cookieandkate) if you’d like. Happy holidays!

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Somehow, I’ve neglected to share a basic whole wheat pancake recipe. I’m remedying that today with these delightfully light and fluffy, 100 percent whole wheat pancakes!

If you’re looking for a go-to pancake recipe, this is it. Drizzle these cakes with maple syrup or go wild with toppings. They’re great either way.

These made-from-scratch pancakes put Bisquick pancakes to shame. Plus, these pancakes don’t send my blood sugar for a loop like regular pancakes made with all-purpose flour, especially when I top them with a dab of protein-rich peanut butter or almond butter.

I know that whole wheat flour has a reputation for producing bitter baked goods, but here’s the deal—if your whole wheat goods taste bitter, it’s because your flour has gone bad. Whole wheat flour is more apt to go rancid than all-purpose because it contains the good-for-you, naturally-occurring oil present in whole grains.

Fresh whole wheat flour is mildly nutty in flavor and delicious. I’ll spare you my spiel about the industrial revolution and how flour mills advanced to produce all-purpose flour that had a longer shelf life more suitable for slow railway transportation across the United States. Pancakes for dinner, anyone?

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Happy Sunday! I’m sharing these fluffy whole wheat pumpkin pancakes too late for breakfast this morning, but the recipe has actually been available here since 2010. It’s actually one of my oldest recipes, and one of my favorites for fall.

These pumpkin pancakes taught me that whole grain pancakes can be every bit as tasty and fluffy as pancakes made with regular flour. Bonus? These babies don’t send my blood sugar spiraling out of control like the regular kind.

This recipe taught me a lot about making pancakes from scratch. It inspired my fluffy vegan pancakes, gingerbread pancakes, and the pancake recipes in my cookbook. I’ve made these pancakes for my family on Thanksgiving morning and they were a big hit.

I never felt like the old photos did these pancakes justice, so I’m sharing the recipe again today. I updated the recipe notes and added nutrition information while I was at it. Pumpkin pancakes for dinner, anyone?

Watch How to Make Pumpkin Pancakes

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Are you all hanging on out there? With all the holiday parties and gift-buying and sugary sweets, it’s easy to get worn out. I think I’ve made it abundantly clear lately (sorry) that I’m on the worn-out side myself. I’ve resolved to focus on top priorities and let the rest slip, starting with my first yoga class in weeks tomorrow morning. I also want to hire some help so I can take a proper post-cookbook vacation next year. India? Morocco? Thailand?

I’m bummed that I haven’t been able to share all of the holiday recipes on my list this year. I might try to squeeze in a few extra if I can be more brief in the introduction. What do you say? I know we’re all busy this time of year.

I really wanted to revisit this gingerbread pancakes recipe that I published almost four years ago exactly. It’s one of my favorites. I’ve just been reticent to promote these pancakes because they looked like unappetizing brown blobs in the old photos. Here are some better photos to do them justice, along with a revised recipe that meets my post-cookbook recipe-writing standards. I also added special diet notes, so these should work if you’re vegan and/or gluten free.

These molasses-laced spiced pancakes are fluffy yet hearty, and both warming and comforting. They’re for Christmas morning and special occasions, but they’re also for those other days when we need some warmth and cheer. I hope you enjoy them on a cozy winter morning soon. In case you’re craving more gingerbread-flavored sweets, check out my gingerbread granola, spicy molasses cookies and gingerbread cookies.

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I have never enjoyed keeping secrets, even the good kind. I just might burst from anticipation so here it goes: I’m making a cookbook! It has been in the works for ages, and by ages I mean years, which is a long time in the blog world.

My cookbook is called Love Real Food, as in Cookie and Kate Love Real Food. It’s a title that makes a statement, one that I hope will appeal to you, my most wonderful readers, and a broader audience that hasn’t yet stumbled on this blog or this way of cooking. It’s a statement that conveys my bursting-at-the-seams enthusiasm for real, wholesome food, the kind that both delights the senses and nourishes the body. I hope you like it!

Love Real Food will be an extension of what you have come to expect on this blog, plus some fun special features. It will include 100 recipes that are all vegetarian, fresh and full of flavor. I’m being very careful to use accessible ingredients and have been testing the recipes over and over again to make sure they’re perfect.

I’ve finalized about a quarter of the recipes so far and I CAN’T WAIT to share them with you all. The blueberry muffins alone! They took me nine tries to get just right but they were worth it. The book won’t be complete without a few favorite recipes from the blog (even those will be reworked and tweaked), but the vast majority will be brand new. My stomach is so full right now, you guys.

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