This delicious recipe comes to you from Megan Stevens of .  Megan is an author, blogger, and all around food and health enthusiast!

There is also an egg-free, nut-free, dairy-free version of this recipe on her blog.  There are two Paleo recipes with cricket flour; both gluten-free, grain-free and sugar-free to accommodate different people’s dietary needs.

Thank you, Megan!



This batter can be used for pancakes or waffles. They are good by themselves, very substantial for a meal, and also excellent with any traditional toppings. I am partial to having them with maple syrup and butter, since I grew up with buckwheat pancakes with maple syrup; and these are quite similar. If you can’t have chia seeds, try substituting in coconut flour for the seeds, or another grain-free flour substitute you can have.
Servings Prep Time
3-4people 10minutes
Cook Time
  1. Place all the ingredients in a blender.
  2. Blend on medium speed for 30 seconds, or until you have a mostly smooth batter.
  3. Allow the batter to set up and thicken for 10-15 minutes. The chia seeds will perform this action.
  4. Heat a griddle or cast iron skillet with 1 T. preferred fat and fry up those pancakes, adding more fat as needed. They will cook as traditional pancakes do.
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