Lemon Coconut Pancakes // a recipe


lemon coconut pancakes

Last Saturday morning Liliana climbed into bed with us and said “mama, I really want us to make some lemon pancakes this morning, can we make some?” So that is what we did! Because one of my kids favorite breakfast items is pancakes, I’m always trying to figure out new recipes to switch things up and make them a bit healthier if I can. And since Will and I pretty much stick to a paleo type diet I like to see if I can make them so we can enjoy them too!

When I am working on a new recipe one of my favorite things to do is to try to incorporate our essential oils into it. This recipe uses the pure therapeutic grade Lemon Vitality essential oil (labeled for dietary supplement and culinary use), which is one that is super easy and fun to use in all kinds of recipes! If you’re new to essential oils, or want to learn more about oils and how we use them in our home you can READ MORE HERE.

yummy paleo lemon coconut pancakeslemon pancakes essential oil recipe

Lemon Coconut Pancakes

You will need:

6 eggs

2 tbsp coconut oil – melted

1 tsp vanilla

3/4 cup coconut milk (full fat)

2 tbsp raw honey

1/4 tsp baking soda

1/2 cup coconut flour

1/4 cup ground flax seed 

8 drops Lemon Vitality essential oil (get it HERE)


Mix eggs, coconut oil, and honey. Then add in the coconut milk, vanilla and 8 drops of Lemon Vitality essential oil. In a separate bowl mix together the coconut flour, ground flax seed, and baking soda. Add dry coconut flour mixture to your liquid egg/coconut milk and mix gently until incorporated. Batter may seem thin, but will thicken upon cooking.

Melt a small dollop of coconut oil onto a griddle on medium heat. Pour or scoop the batter onto the griddle using about a 1/4 cup for each pancake. You will not see the typical bubbles on top indicating when to flip your pancakes, so carefully check them before flipping. Should yield roughly 6-8 pancakes.

Serve with Organic Pure Maple syrup and a side of fresh fruit! Enjoy!

Berry Chantilly Cake // a recipe





Years ago Will and I stumbled upon the most amazing cake while browsing Whole Foods. It immediately won our hearts, and our taste buds. So much so that every year for our anniversary, birthdays, etc we do our best to make the 40 minute drive to the closest Whole Foods to get a piece. But this year, for Aden’s birthday I thought why waste the gas…I’ll just try to make it myself. And man alive am I glad I did. It turned out so yummy that I made it again just a few weeks later for our girls graduation party. I scoured the internet for a recipe but couldn’t find one that seemed to be just right, so I adapted a few things from a few different recipes I found to make one of my own. There are several layers, if you may, to this cake, so the ingredients for each part are listed separately.

Berry Chantilly Cake

For the Cake, You will need:

1 cup butter
1 1/2 cups sugar
8 egg yolks
3/4 cup unsweetened vanilla almond milk
1 1/2 tsp almond extract
2 cups + 2 T (for dusting the pan) unbleached flour
2 tsp baking powder
1/2 tsp salt (i use pink Himalayan salt)

Preheat oven to 350 degrees for conventional, 325 degrees for convection. Lightly grease the bottom and sides of two 8 inch round pans with some soft butter. Line to bottom of the pans with parchment paper, then grease on top of the parchment paper and dust with flour. Set aside. Sift together dry ingredients; flour, baking powder and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks one at a time. Mix in the almond extract, then add the flour mixture alternately with the unsweetened vanilla almond milk until well combined. Pour batter equally into both prepared pans. Bake for 25-30 minutes, or until the tops spring back when tapped. Cool on a cooling rack for 15-20 minutes before removing from pan.

For the Berries:

1 cup fresh raspberries
1 cup fresh strawberries
1/2 cup fresh blackberries
1/2 cup fresh blueberries
1/4 cup fresh squeezed orange juice
1 tsp orange zest
2.5 oz Grand Marnier (roughly 1 1/2-2 shots worth)

Rinse and drain berries. Combine orange juice, orange zest and Grand Marnier. Pour mixture over berries and let soak for about 30-40 minutes in refrigerator.

For the Raspberry Glaze:

1 1/2 cups raspberries
1/4 cup sugar
1 Tbsp lemon juice
1 tsp corn starch

Combine all ingredients in saucepan over medium-low heat until raspberries have broken down. About 10 minutes. Strain seeds if you’d like (I didn’t) and let cool slightly before use.

For the Frosting:

2 cups of heavy cream
8 ounces of cream cheese (room temperature)
8 ounces of mascarpone cheese (room temperature)
1 1/2 cups confectioners sugar (i think i used 1 3/4 cups the 2nd time I made it for some extra sweetness)
1 1/4 teaspoon almond extract

Mix heavy cream and almond extract with an electric mixer until peaks form. In another bowl mix together the cream cheese and mascarpone cheese just until combined. Add confectioners sugar 1/2 cup at a time until combined. Gently fold whipped cream into the cream cheese/mascarpone mixture. You want to make this when you are completely ready to assemble your cake, as it’s best used immediately.

Assemble your cake:

Place a layer of cake on your cake stand. Spread a thin layer of raspberry glaze over cake bringing about an inch in from the edge and let soak in for a minute or two. Spread a layer of frosting on top of raspberry glaze (make sure to bring the edges of the frosting up a little higher than the center, similar to a saucer), then add a single layer of fresh berries. Top with another thin layer of frosting, then add the second layer of cake. Repeat by spreading raspberry glaze, then frost your entire cake. Top with the rest of the fresh berries.

This cake is best enjoyed fresh. Although, it stays well refrigerated for a couple of days too! I hope you enjoy it as much as we do around here!


Photos: Samantha Broderick Photography

Lime Basil Chicken // a recipe



These tiny hands are always so willing to help around these parts. Especially in the kitchen, whether it’s helping me cook, wipe down the counters, or do the dishes. L is always full of such enthusiastic energy that I want to capture it for myself! I try my best to honor it, so with this recipe she had the best time picking the basil leaves off the the plant that Addie gave me for Valentines day, plus she also loved juicing the limes and whisking up the marinade.



This chicken is a definite family favorite. I usually need to double my batch so we can at least try to have a little left over. Its super juicy and limey..which we all love! Plus its paleo approved!

Lime Basil Chicken

You will need:

3 lbs boneless/skinless chicken breasts
3 whole limes
5 cloves garlic minced
6 green onions
a cute handful of fresh basil (approx 4-5 Tbsp chopped)
2 Tbsp dijon mustard
3 Tbsp avocado oil
1/4 cup evoo
1/4 cup coconut aminos
real salt and pepper to taste

Fillet chicken breasts in half, then cut in to smaller strips so the marinade can soak in easier. Whisk the zest and juice of 2 limes, 3 cloves minced garlic, 3 chopped green onions, 3 Tbsp avocado oil, dijon mustard and the coconut aminos together in a bowl. Place chicken tenderloins and marinade in a gallon sized baggie and marinate for at least an hour.

Grill chicken or cook on a stovetop in a cast iron pan. I used my built in griddle on my stove. Cook for approximately 5-7 minutes on each side, or until internal temperature reaches 165 degrees. When done let rest for 5 minutes then slice in to pieces.

While chicken is resting mix 1/4 cup evoo, the juice and zest of one lime, 2 cloves minced garlic, 3 chopped green onions, and your chopped fresh basil. Pour over sliced chicken, toss and enjoy!

recipe adapted and made paleo from here

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