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Dr. Mark Hyman shares a deliciously healthy pancake recipe that's also Pegan (paleo and vegan)

"For those who like the occasional indulgent breakfast, this one is for you. But instead of refined flour and sugar, I use wholesome fiber­ and nutrient-packed buckwheat and almond flours and monk fruit sweetener, which has zero glycemic load. So, you can enjoy these guilt­-free. Get creative and use whatever toppings you like—fresh figs are one of my personal favorites." –Dr. Hyman

Lakanto Monkfruit Sweetener

Lakanto Monkfruit Sweetener


The Pegan Diet: 21 Practical Principles for Reclaiming Your Health in a Nutritionally Confusing World

The Pegan Diet: 21 Practical Principles for Reclaiming Your Health in a Nutritionally Confusing World


Adapted from The Pegan Diet by Dr. Mark Hyman. Copyright © 2021 by Dr. Mark Hyman. Used with permission by Little, Brown Spark. All rights reserved.


For the Coconut Whipped Cream (Optional):
  • One 14‑ounce can coconut cream, chilled in refrigerator overnight
  • ⅓ cup powdered monk fruit
For the Chai Pancakes:
  • 2 large eggs
  • 1½ cups unsweetened almond milk
  • 2 teaspoons pure vanilla extract
  • ¼ cup coconut oil, melted
  • 3 tablespoons granulated monk fruit sweetener, for baking (optional)
  • ¼ cup raw pecans, crushed
  • 1 cup buckwheat flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • Pure maple syrup, for topping (optional)


Serves: Makes 14


For the whipped cream (optional), refrigerate a large mixing bowl for making the coconut whipped cream.  

For the pancakes, in another large bowl, beat the eggs, almond milk, vanilla extract, 2 tablespoons coconut oil, and the granulated monk fruit sweetener, if using. Beat until the eggs are fully incorpo­rated and the mixture is fluffy. Fold in the crushed pecans. 

In another large bowl, sift the buckwheat and almond flours, baking powder, baking soda, salt, 1½ teaspoons cinnamon, the cardamom, ginger, cloves, and nut­meg. Slowly add the dry ingredients to the wet ingre­dients, stirring well until fully combined and no lumps remain. 

Heat a large skillet over medium heat. When the pan is hot, brush it with some of the remaining coconut oil (about 1 teaspoon) and pour two or three ¼­-cupfuls of batter into the pan. Cook for 2 minutes, then flip and cook for another 2 minutes, until golden brown and crispy. Transfer the pancakes to a plate and repeat with the remaining coconut oil and batter. 

To make the optional whipped cream, remove the canned coconut cream from the refrigerator and scoop out the solid cream portion into the chilled mixing bowl. Using a hand mixer, mix until creamy, then add the powdered monk fruit and remaining ½ teaspoon cinnamon from the pancakes. Mix again until smooth, about 2 minutes. 

Serve the pancakes with whipped cream on top, a little drizzle of maple syrup and sliced figs, if desired.