Pancakes are a favorite breakfast food, beloved by many! The only problem is that gluten and dairy allergies are on the rise and are integral ingredients in the majority of traditional pancake recipes. These pancakes are a great option if you’re gluten-free and dairy-free!
*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!
INGREDIENTS:
2 cups organic gluten-free oats
2 cups almond milk yogurt (can try any non-dairy yogurt)
1 3/4 cups organic chicken or duck eggs (If you have an egg allergy, we recommend applesauce or mashed banana)
2 Doonks organic stevia powder or to taste (Can use another sugar alternative equal to 4 Tbsp)
Organic/grass-fed ghee
2 Tbsp organic ground flaxseeds (optional)
1 Tbsp organic chia seeds (optional)
1-2 capsules of Wellness Greens Complex (optional)
DIRECTIONS:
Blend oats, stevia, flaxseed, chia seeds, and greens together until flour-like.
Add eggs and yogurt. Blend until smooth.
Oil the pan with ghee. Pour 1/4-1/2 C. of batter in pan and cook on medium heat. Flip once.
Finish with your choice of toppings. Our favorites are:
• organic peanut butter
• organic maple syrup
• organic/raw honey
• organic strawberries, raspberries, or blueberries
• Coco Whip
Serve and Enjoy!
**Fun Tip** if cutting up the pancakes for children, use a pizza cutter! Makes the process faster and less messy!
