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The goal is to reduce one's carbon footprint, not by going vegan or vegetarian, (because our bodies are obviously omnivorous by design), but by eating insects.


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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people
Author Megan


  • 6 whole eggs grass-fed
  • 1/2 cup chia seeds
  • 1/4 cup cricket flour
  • 2 T. butter grass-fed, or ghee, coconut oil, fat of choice
  • 1/2 tsp. cinnamon
  • 1/4 tsp. sea salt
  • 1/8 tsp. NuNaturals stevia powder Pure NuStevia Extract Powder, or stevia to taste if you're using a different concentration


  • Place all the ingredients in a blender.
  • Blend on medium speed for 30 seconds, or until you have a mostly smooth batter.
  • Allow the batter to set up and thicken for 10-15 minutes. The chia seeds will perform this action.
  • 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.