Pancakes for Everyone!
Nutrition Tip:
The combination of gluten-free flours provides a good source of fiber and protein, while keeping the pancakes light and fluffy. Almond flour adds heart-healthy fats and vitamin E, supporting skin health and immune function. Coconut flour is additional fiber, which aids digestion and helps maintain stable blood sugar levels. Flaxseed meal boosts the omega-3 fatty acid content, supporting heart and brain health. Toppings like chia and hemp seeds add extra protein, fiber, and omega-3s, while plant-based yogurt offers probiotics for gut health.
Ingredients
1 cup Bob’s Red Mill Gluten Free 1:1 Flour
½ cup Almond Flour
½ cup Coconut Flour
¼ cup Flaxseed Meal
4 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ¾ cups almond or oat milk
¼ cup coconut oil or butter, melted
2 teaspoons pure vanilla extract
1 large egg, whisked
Toppings (Optional)
Chia Seeds
Hemp Seeds
Plant-Based Yogurt
Fresh Berries
Maple Syrup
Directions
Combine together the flours, baking powder, baking soda and salt in a large-sized bowl. .
Add remaining ingredients and stir until smooth, some lumps are okay.
Heat cast iron or nonstick, grease with coconut oil or butter. Use ¼ cup measuring cup to make pancakes.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
