Paleo Blueberry Pancake Bake

This morning I enjoyed one of those slow Saturday mornings that I look forward to all week, & just love.  We woke up early, took our time making bulletproof coffee in the blender, and sipped it slow while we caught up on a new show we're into (well, new to us, actually--  "Once Upon A Time"!)

When breakfast time rolled around, I was feeling inspired to get in the kitchen and create.  No recipe, no plan, just my favorite kind of stress-free cooking:  pulling ingredients out & adding things as I went.  Changing up my plan as it came together.

The result was something I've had on my mind for a while now~  pancake batter baked into a dish and sliced up like a pie.  Served hot, and drizzled with maple syrup... heavenly!

It turned out even better than imagined, and the ingredients are awesome.  Nutrient dense, clean, and simple.

I used this 7 Seed Flour from Guiltless Superfoods~  a brand that we discovered at Paleo f(x).  I chatted with the owner at her booth for a few minutes & she was sweet as could be.  She kindly gifted me a bag of her flour, and I couldn't wait to put it to good use!

It's a blend of Chia, Flax, Hemp, Sunflower, Pumpkin, Poppy, and Sesame Seeds.  As I expected, a little went a long way~ so half a cup is all I needed for this entire dish.  It expanded perfectly, and created an awesomely fluffy, pancake-like texture that we loved.

I hope you love it too!  Try this for a relaxing brunch, or make it on a Sunday to enjoy throughout the week.

Note:  If you don't have this flour yet, but are anxious to try this recipe-- use any other pancake batter recipe, like mine for Three Ingredient Paleo Pancakes, and follow the same method.  It's a fun, and much simpler way to enjoy your pancakes!  No flipping required.


  • 1/2 cup Guiltless Superfoods 7 Seed Flour
  • 1/2 banana
  • 4 eggs
  • 2 Tbsp coconut milk
  • 2 Tbsp grass-fed butter or ghee, melted
  • 2 Tbsp maple syrup
  • 1/2 tsp vanilla
  • 1/2 tsp baking soda
  • choice of fat, for coating the dish
  • 1/3 cup blueberries


  • blender or food processor
  • 9" pie dish


  1. Preheat the oven to 350ºF.
  2. Add all of the ingredients to a blender or food processor, and pulse until smooth.
  3. Use a fat of your choice (I used an olive oil spray) to lightly coat the pie dish for a non-stick step.
  4. Pour the pancake batter into the pie dish and sprinkle with blueberries.
  5. Bake for 25 minutes, remove from the oven, and allow to sit for 5 minutes.
  6. Slice & serve hot, drizzled with maple syrup.

post signature

1 comment:

Jamie P. said...

Can you use coconut flour if you don't have the other flours you mention?