PANCAKES

Anyone who knows me, knows my love of pancakes. Whether they’re a classic fluffy stack with maple syrup poured over them, a lemon and sugar crepe, or a healthier buckwheat and/or coconut flour stack topped with berries I can’t get enough! Lately I’ve been leaning towards using buckwheat and coconut flours. They’re guilt free, and keep you full until lunchtime.

Buckwheat and coconut flour pancakes:

½ cup buckwheat flour

½ cup coconut flour

½ teaspoon vanilla

½ teaspoon baking powder

1 teaspoon cinnamon(optional)

1 teaspoon natural sweetener (honey or agave)

2 eggs beaten

1 ½ cups your choice of milk (oat, almond, regular…)

Optional: chia seeds, cacao nibs, cacao powder, or a scoop of protein powder

Whisk dry ingredients together. In a separate bowl, whisk wet ingredients. Pour wet into dry and mix well (there will still be a lump or two but that’s okay!). Heat a non-stick pan with a tablespoon of coconut oil. Ladle batter onto skillet( Only fill ladle up about half way). Let cook for about 2 minutes on each side, or until bubbles start to pop. Pile high on

a plate with your choice of agave nectar, coconut cream, and berries.