Gluten Free Pancake Recipe
Everyone loves pancakes and chocolate, right? And the two together, well, let’s just say the box is checked for comfort food in my book. Healthy doesn’t mean deprivation and this delicious chocolate pancake recipe is GF, Dairy-Free and Paleo friendly. I love this breakfast because it’s simple to make and an excellent choice for Saturday brunch or self-care Sunday! Not only is this pancake recipe gluten-free, but it’s refined sugar-free as well. Full of protein, these gorgeous flat cakes contain healthy fat derived from coconut oil and a healthy dose of fiber from the tigernut flour, organic chia seeds and ground flaxseed. On the subject of fat and protein, in terms of weight loss, stress management and optimal nutrition, it is important to include healthy fats and protein at each meal and snack. By being mindful of this you will feel satiated longer, have optimal energy and you may even lose a few pounds! What a win-win situation, right?! Below you will find the ingredients necessary to whip together these gorgeous flat cakes. Bon appetit!
Ingredients:
- 1 cup of Purely Elizabeth Grain-Free Protein Pancake Mix
- 2 organic or pastured eggs
- 1/4 cup coconut oil, melted
- 2 tbs. filtered water
- organic strawberries, sliced
- 1 tbs maple or elderberry syrup, drizzled
- 1 tsp bees pollen (topping)
- 1 tsp cacao nibs (topping)
- 70%+ Dark Chocolate (optional)
Directions:
- Whisk together egg, oil and water.
- Fold in mix until well combined. Don’t over-mix – lumps are okay!
- Cook over medium-high heat on preheated, greased skillet about 3 minutes per side or until lightly browned.
- Serve on a beautiful place and top with sliced strawberries, syrup, bees pollen and cacao nibs + chunk of dark chocolate.
Tip: Keep your mix in the fridge after opening for optimum freshness
Enjoy this easy Gluten Free Pancake Recipe & don’t forget to pair with Healthy Coffee!
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