pancake mix
- 2.25 cups brown rice flour
- 3/4 cup ground flaxseed
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1 tbsp cinnamon
mix + store up to 4 months
Fresh pancakes:
- 1.25 cups pancake mix
- 1/4 cup applesauce
- 2 eggs
- 1 tbsp coconut oil + more to coat pan
- 2 tbsp raw honey
- 1/2 cup almond milk
- 1-2 cups bluerries (or other fruit)
Super Syrup
equal parts:
- Maple Syrup
- Coconut Oil
- Flax Oil
DIRECTIONS
- if you're making a whole bunch, preheat your oven to 200F
- In a large mixing bowl, combine apple sauce, eggs, honey, almond milk
- Add the dry pancake mix to wet ingredients and mix until smooth. Add blueberries and mix until evenly distributed
- Heat frying pan on high and melt 2 tsp coconut oil in the pan. Reduce heat to low medium and spoon small dollops of batter in the pan and rotate in small circles to spread out.
- When you see bubbles, use a spatula to flip the pancake over. Resist the urge to turn the heat up too high.
- Transfer pancakes to an oven save dish and place in oven to keep warm until serving.