Updated: Sep 21, 2020
Hey hey- Alison here with another "guilt free" recipe the whole family will enjoy.
These are a beloved STAPLE in my household.
I double or triple the recipe, make a big batch on Sunday, then just heat them up in the toaster for a quick healthy breakfast all week.
They're super fast and easy to make, too.
This version yields about 5 pancakes.
And really, you could totally eat all 5 in one sitting- it's the equivalent of one banana and two eggs.
That's a totally reasonably sized breakfast for one person.
1/4 c flax meal
1/4 c nut butter (whatever you have- almond, cashew, walnut, sunflower- even tahini!)
1 Tbsp coconut oil, melted (or liquid)
1 tsp baking powder
1 scoop TLS vanilla nutrition shake (if you have it- the recipe works just fine without this)
1 tsp vanilla extract (or your favorite- almond and lemon are both yummy in this recipe!)
coconut oil for frying
For the topping
1 c berries (blueberries, blackberries, raspberries, cherries, strawberries- whatever!)
1 c fruit juice like grape, pomegranate, berry, cherry, cranberry nectar, etc
* read your labels! no added sugar in your juice! *
• place berries and juice in a saucepan
• bring to a boil, then reduce to simmer
• when the juice has reduced by about half, use a potato masher to squash the berries
• let continue to simmer on low while you make the pancakes
• heat a skillet on medium with some coconut oil
• place everything in either a blender and blend until smooth
a medium bowl and blend with an immersion blender
(I prefer this method because you lose less batter to the blender)
• when your skillet is up to temp, use a 1/4 c measure to pour batter into the skillet
• cook for 2 minutes and flip
• cook the other side for 1 minute
top with a little coconut oil and spoon on some of the berry mixture
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