Gluten free & Vegan Pancakes
1 1/2 cups gluten-free Oat flour (Bob's Red mill)
1 Tablespoon ground flaxseed with blueberries (Flax meal)
1 Tablespoon baking powder
1/4 teaspoon sea salt (optional)
2 Tablespoons agave sweetener
1 teaspoon vanilla extract
1/4 cup organic virgin coconut oil (melted)
11/2 cup original almond milk
Pre-heat non-stick skillet or non-stick pan over medium heat.
In a mixing bowl, add the 1 1/2 cups oat flour, flax meal, and baking powder. (dry ingredients)
Mix together, until well combined.
When ready, add the agave sweetener, vanilla extract, coconut oil, 1 cup of almond milk, and whisk continuously.
Pour remaining 1/2 cup of almond milk and continue to whisk, until batter seems well combined. Let it sit for about 5 minutes to allow the batter to thicken.
Carefully oil or grease skillet
On your skillet, begin to cook the pancakes, using about 1/3 cup of the batter for each one.
Cook for 1 to 2 minutes. (They will begin to look dry around the edges).
Cook for another 1 to 2 minutes.
Remove from the skillet and serve with your favorite toppings.
Batter may seem a little watery at first. Continue to whisk, let it sit for about 5 minutes, and it will slowly begin to thicken.
For this recipe, it is very important to use a "non-stick" skillet or pan to prevent pancakes from sticking along with oil, grease, or spray. Pancakes tend to stick when they aren't ready to be flipped. If this happens, wait about a minute and try again. This should help. :)
Blueberry Banana Breakfast Smoothie
1 cup Almond Milk
1/2 cup Oatmeal (I use Red mill Gluten free Oatmeal)
1 tsp cinnamon
2 tbsp. natural peanut butter
1 tbsp. hemp hearts
2 tbsp. honey (depending on how sweet you like it)
1 cup of frozen blueberries or any type of berry