These gluten free pancakes will change up your pancake game. For a slight puff and fluff, yet crisp-edged pancake, make sure to use a good amount of coconut oil. Your family will happily gather to enjoy this fabulous breakfast and appreciate all the heart-healthy, loving care.
Yield: 2 servings, Prep Time: 10 minutes, Cook Time: 20 minutes, Total Time: 30 minutes
1 cup pancake base (see below)
1 cup oat milk, milk, kefir or fresh coconut water
1 egg or chia egg (1 tablespoon chia seeds + 2½ tablespoon water = 1 chia egg)
Coconut oil for frying
Mix all ingredients and let sit for 5-10 minutes to thicken and hydrate the grains. Using 4 tablespoons of coconut oil per batch (yes, a lot!), cook the pancakes until golden on each side with a crispy outer perimeter. Add in pieces of Mo’s Dark Chocolate Bacon Bar just before serving in OG Vosges style.
2 ½ cups organic rolled oats pulverized to a powder
1 cup almond flour
1 cup coconut flour
1 ½ tablespoons coconut sugar
1 ½ tablespoons baking powder
½ teaspoon pink Himalayan sea salt
½ tablespoon baking soda
Combine all ingredients and store in an airtight glass container for future use.
These pancakes are diverse and accommodate many diets. They are low sugar, gluten free and can be made dairy free...and taste amazing!!!