I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. 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:
Ingredients: -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 Fruit Topping: -1 organic banana -1 organic kiwi -1/2 cup organic blueberries Directions:
Serves 2 Tips: -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.
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