The one thing about Whole30 that gets me down is the you-can-only-have-eggs-for-breakfast thing. Sometimes, a girl just wants a stack of pancakes.

So with September Whole30 coming to a close, we thought it would be a good idea to try out some paleo pancakes.

Originally, I had planned to make them from scratch. But wondering the aisle of Whole Foods, I found this little beauty.

Here are the ingredients: almond flour, arrowroot, organic coconut sugar, organic coconut flour, cream of tarter, baking soda and sea salt.

You mix in eggs, milk (I used the Original flavored Nutpods) and oil (I used coconut oil).

And you have delicious paleo pancakes.

I topped my pancakes with Thrive Market Crunchy Almond Butter and a little dab of Cinnamon Pecan Creamed Honey from Lake in the Willows Apiary from my favorite farmers market.

The only non-compliant things on this gorgeous plate is the creamed honey topping and the coconut sugar in the pancake mix. Coconut sugar has a lower glycemic index than traditional sugar, supports good gut bacteria and has less fructose than other forms of sugar. The honey just made it decadent.

But here’s the thing. We both had full plates, but we didn’t eat everything. We ate until we were full. And then we acknowledged that we were indeed full so we stopped eating. Food Freedom Rule 1: Don’t eat it just because you think you have to.

I’m excited to share our Food Freedom journey with you. It’s always a learning process, but this time it feels different to me. I plan on finding paleo alternatives whenever possible and go back to the Whole30 rules when I feel like I’m losing control.