Gluten free // Refined Sugar Free // High Protein

For those of you that aren’t aware… The Unrefined granola can be blended down to form #GLUTENFREE flour! That’s right! I use my granola in paleo bread, muffins, cookies and…. PANCAKES. This was a complete experiment and I am so happy that it worked!


  • 1/2 Cup The Unrefined Granola (blended into flour)
  • 1 1/2 Cups Almond Meal OR Coconut Flour
  • 1 tsp Ground Turmeric
  • 2 tsp Baking Powder
  • 3 Eggs
  • 2 tsp Vanilla Essence
  • 1 tbsp Protein Powder (we use Protein Supplies Australia Non GMO Pea Protein as it doesn’t taste grainy)
  • 1 tbsp Rice Malt Syrup
  • 1 Cup Unsweetened Almond Milk
  • Coconut oil or butter

Optional Date Caramel Cream

  • Handful of Dates (soaked in boiling hot water for 3 mins)
  • 1 tbs peanut butter
  • 1/2 cup Unsweetened Almond Milk
  • 1 tsp vanilla essence
  • 1 tbsp Rice Malt Syrup


Whisk eggs, rice malt syrup, vanilla and almond milk in a bowl until combined. Fold in Almond Meal/Coconut flour, granola flour and protein powder until pancake mixture forms.

Lightly oil a griddle pan or frying pan with coconut oil/butter. Drop 1/4 cup of pancake mixture onto pan and cook until bubbles form and edges begin to lift (approx 3-5 minutes). BE CAREFUL NOT TO BURN! I have to admit… these pancakes aren’t as easy as normal pancakes to flip. Ensure you have a good spatula and keep your eyes on these pancakes to ensure you don’t overcook them! Flip and cook the other side until golden brown (approx 2-3 minutes). Repeat method with remaining batter!


Blend all Date Caramel Cream ingredients in a food processor on high until caramel consistency forms.