I’m thrilled with this recipe. It’s simple, quick, and delicious.
I’ve always been a fan of breakfast foods. I could eat grits, oatmeal, omelets, pancakes, waffles, muffins, and French toast everyday for every meal. Unfortunate for my taste buds but fortunate for my waistline I do not do so.
It looks like thanks to this recipe I’ll be more willing to reintroduce pancakes back into my diet.
Ingredients:
Bob’s Red Mill Gluten Free Pancake Mix
Agave or Honey
Non-Dairy Coconut Milk
Coconut Oil
Coconut Butter
Apple Spice Seasoning or Nutmeg and Cinnamon.
Mix the ingredients together to your own desired thickness. Mine were a little runnier and turned out great. Oil the pan with coconut oil.
Next Time:
I’ll add coconut shavings to the batter.
This is my second experience using Bob’s Red Mill gluten free products. The hot cereal is really good too with more of a grits esque texture. I’m satisfied and going to branch out and give the coconut flour a try next.
eat all good things. 