Brain Talk

Taylor on the Brain

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Your brain is your greatest resource—use it by design to help you learn how to stay healthier and younger for longer!

—Arlene R. Taylor PhD


  • ¼ cup non-wheat flour (millet, spelt, etc)
  • ¼ cup oat flour (can make in the blender using old-fashioned oats)
  • ¼ cup garbanzo flour
  • 2 tsp baking powder (gluten free)
  • 1 Tbsp chia seeds
  • ½ cup non-dairy milk (almond, rice, coconut)
  • ½ cup chopped apple
  • ¼ cup egg whites or egg replacer
  • ¼ tsp sea salt
  • 1 tsp pure vanilla extract


  • ½ cup frozen sliced strawberries, thawed
  • ½ cup frozen blueberries, thawed
  • 1 cup unsweetened applesauce


Place flours, baking powder, and salt in a bowl. Mix together.

Place non-dairy milk, applesauce, egg whites / replacer, chia seeds, and vanilla. Mix well.

Pour in the flour mix, a little at a time, and whisk until all combined.

Place a large nonstick (PFOA-free) skillet or griddle over medium heat and spray with coconut oil.

Pour about ¼ cup batter onto the heated skillet/griddle for each pancake.

Turn when one side is fully cooked and browned (about 2-3 minutes). If making several batches, you may place cooked pancakes on a cookie sheet in the oven preheated to 200°F oven to keep warm.

Place berries and applesauce in a saucepan and heat through over low-medium heat. May add ¼ cup of water to get desired consistency, if desired.


Place pancakes on individual plates.

Top with warm berry-applesauce mix.

May also sprinkle with 1 Tbsp of trail mix for variety.


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