Gluten Free and Vegan Pancakes
Written By Elisa Henry Morton
Quick Notes:
Prep time: 5 mins
Cooking Time: 12 minutes
Makes: 4
Method: Stovetop
Ingredients:
1 cup Bob's Red Mill GF all-purpose flour
1 cup almond milk
1 egg
A pinch of Himalayan salt
How to make the pancakes:
Combine all ingredients in a large bowl, whisk until smooth.
Heat coconut oil or grass-fed butter in a non-stick frying pan or skillet over medium heat.
Pour pancake batter into the warm frying pan and cook for 3-4 mins each side, or until golden.
Serve with seasonal fruit, Coco June coconut yogurt, and maple syrup.
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Meet Elisa
As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.
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A yummy, dessert-y snack that can be stored in the fridge for your week-long enjoyment!
