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Saturday morning pancakes are a tradition in our household, and there's nothing better than finding creative ways to serve them. This weekend we topped it off with a tropical fruit blend. I think the only thing that would've made it even better is if we would've had coconut butter to melt between the stacks. Here's what you'll need:
-1 cup organic sprouted oats (gluten-free if necessary)
-2 organic omega-3 eggs (substitute 2 tsp ground sprouted flax seeds and 2 Tbsp water for vegan egg substitution).
-1/2 cup organic 100% grass fed whole milk (or almond or oat milk for dairy free version)
-1 tsp organic vanilla
-2 tsp baking powder
-pinch of pink Himalayan sea salt
-organic maple syrup
-1 organic banana
-1 organic kiwi
-1/2 cup organic blueberries
-If you substitute a dairy-free milk, add a tablespoon of grapeseed oil to the wet mix; the fat content will help them turn golden brown.
-Make a double batch and save some for the next day for a quick and easy breakfast.
-If making vegan with the egg substitute, be sure to mix together and set aside for a few minutes until water and flax gel together).
This recipe can be made gluten-free, dairy-free, soy-free, and nut free. It is suitable for people on a whole food, plant-based, vegetarian, or vegan diet.