welcome to pancake city!

You’ve just entered a world of gluten-free, dairy-free pancake perfection!

Ingredients:

3/4 cup Gluten-Free Oat Flour

1/4 cup Gluten-Free Brown Rice Flour

2 teaspoons Tapioca Flour

1/2 teaspoon Baking Powder

3/4 cup Almond Milk

1 Egg (or 1 Tbsp. ground up white chia seeds & 2.5 Tbsp water)

3/4 teaspoon Coconut Oil

Sift flours and other ingredients into a mixing bowl one-by-one from the top down (important).

Allow mixture to settle for 5 minutes.

Options:

1 Banana

1/2 cup Mashed Raw Macadamia Nuts

3/4 cup Frozen Blueberries

Mix banana, macadamia nuts & frozen blueberries after batter has settled for 5 minutes.

The let allow mixtures to settle for 1 more minute while the frying pan is greased with either coconut oil (or avocado oil) on medium to medium-high heat.

Once oil is hot (but not smoking) pour batter onto frying pan in 3-inch circles.

Add batter on top of frozen blueberries if they’re not 100% completely covered in batter (important: they’re frozen so they stick to the batter.)

Once you see more than a few bubbles add more oil.

Then flip.

Wait a few minutes.

Then flip again.

You may need to give the pan a continuous shake at this point to ensure the berries don’t burn in the oil while the pancakes finish cooking all the way through.

Add more oil & continue the process until batter is “bye-bye”.

Enjoy with the Tree Juice Maple Syrup or the best syrup you can find.