Sep 24, 2023

Fall Focus Reset: Day 7

Fall Focus Reset: Day 7

Protein Power Pancakes

(Defend Superblend or Focus Superblend)

Serves 1 • Paleo / Grain + Gluten-free / Dairy-free / Vegan optional / Caffeine-free (Defend Superblend version)

This fool-proof, grain-free pancake recipe offers loads of flavor and versatility. Conventional flour is swapped for fiber-rich almond and coconut flours, and banana adds potassium and a touch of natural sweetness. Then the magic happens: your choice of Focus or Defend Superblend takes these flapjacks to the next level, adding stress-busting adaptogens and immune-supporting functional shrooms. Get creative with your toppings… and enjoy the perfect Sunday stack!

Check the notes for a fun fall pumpkin variation.


  • 3 large eggs*
  • ¼ tsp vanilla extract
  • ¼ tsp fine sea salt
  • ½ banana, mashed (about 60 g)**
  • 1 tsp apple cider vinegar (or white vinegar)
  • 6 – 8 tbsp coconut milk (or other plant-based milk)
  • ½ cup + 2 tbsp almond flour
  • 2 tbsp coconut flour
  • ½ tsp baking soda
  • 1 serving (1.5 tsp) JOYÀ Focus OR Defend Superblend
  • 1 tbsp coconut oil or ghee, melted, plus more for cooking
  • topping ideas: maple syrup, raw honey, date syrup, berries, bananas, chopped nuts, hemp seeds, chopped chocolate, bee pollen, coconut shreds/flakes


* For vegan version: omit the eggs and add up to an additional ½ cup of milk, as needed (see instructions). Use coconut oil for cooking the pancakes.

** For a pumpkin spice version, replace banana with mashed/pureed pumpkin (or squash or sweet potato), add a small pinch of cinnamon, ginger and nutmeg, and use Defend Superblend.

How to

  1. In a medium bowl, whisk together the eggs, vanilla, salt, mashed banana, vinegar and 6 tbsp of the milk (*vegan version: omit eggs and use ¾ cup milk).
  2. Add the almond flour, coconut flour, baking soda, Focus or Defend Superblend, and melted coconut oil/ghee, and whisk to combine. Wait 5 minutes to let the flour absorb the liquid, and then add more milk if necessary. Thinner, runnier batter will yield thinner pancakes, and thicker batter will yield thicker pancakes.
  3. Heat a large skillet or griddle over medium heat. Brush with coconut oil/ghee. When the pan and oil are hot, dollop a heaping ¼ cup of the batter into the pan, lightly nudging it into a 4-inch round.
  4. Cook until the pancakes puff and the undersides are golden, about 2 minutes. Using a spatula, flip the pancakes and continue to cook until they are golden brown and cooked through, about 2 minutes longer. Adjust the heat as needed.
  5. Serve warm with toppings of your choice and enjoy!

Pro tip: To keep the pancakes warm, transfer to a baking sheet and place in a 200°F oven.

Movement Practice 

Today we’ve got the Swiss army knife of stretches. Lindsay shows us a simple full body stretch that’s the perfect way to start your morning when it’s jam-packed (or you hit the snooze one too many times) and don’t have time for a full stretch routine.