By
Kimberly Ignas C.N.P, NNCP
I love
weekends because I have some extra time to make a yummy breakfast. Ever since I found this book ( www.wholelifenutrition.net/) and this
recipe I have been obsessed with these pancakes. Normal box pancakes have no nutritional value in them and
they give me awful heartburn. I do
not have any gluten sensitivities but this recipe is gluten, wheat and egg
free. It is nice to give your
system a break. Use some REAL
Canadian Maple Syrup or some almond butter to drizzle over top. So here you go my favorite
pancakes!! Enjoy!!!
Makes 5-
7 Pancakes
1 ½ cups
thick rolled oats
1 teaspoon
baking powder
1 teaspoon
baking soda
1 ¼ cups
rice, almond, or hemp milk
2 teaspoons
melted virgin coconut oil
1
tablespoon maple syrup
1 small
banana, lightly mashed
½ cup
blueberries, fresh or frozen
*use virgin
coconut oil for cooking
1. Grind
oats to a fine powder (I use a coffee grinder). Place ground oats, baking powder, and baking soda in a
medium sized bowl and stir together.
2. In a separate bowl, combine milk of
choice, coconut oil, maple syrup and mashed banana and stir together. Then add the wet ingredients into dry
and mix together. Try not to over
mix the batter and gently fold in the blueberries. Add more milk of choice if batter seems too thick.
3. Heat the skillet over medium heat. Add a little coconut oil and drop ½ cup
full of the batter into the pan.
Cook for about 2 minutes on each side. Watch those yummy pancakes for burning; keep an eye on the
heat.
Recipe
from The Whole Life Nutrition Cookbook 2nd edition; Alissa Segersten
and Tom Malterre, MS, CN
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