Blueberry Pancakes

pancake mix

• 2.25 cups brown rice flour
• 3/4 cup ground flaxseed
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1 tbsp cinnamon

mix + store up to 4 months

Fresh pancakes:

• 1.25 cups pancake mix
• 1/4 cup applesauce
• 2 eggs
• 1 tbsp coconut oil + more to coat pan
• 2 tbsp raw honey
• 1/2 cup almond milk
• 1-2 cups bluerries (or other fruit)

Super Syrup

equal parts:

• Maple Syrup
• Coconut Oil
• Flax Oil

DIRECTIONS

• if you're making a whole bunch, preheat your oven to 200F
• In a large mixing bowl, combine apple sauce, eggs, honey, almond milk
• Add the dry pancake mix to wet ingredients and mix until smooth. Add blueberries and mix until evenly distributed
• Heat frying pan on high and melt 2 tsp coconut oil in the pan. Reduce heat to low medium and spoon small dollops of batter in the pan and rotate in small circles to spread out.
• When you see bubbles, use a spatula to flip the pancake over. Resist the urge to turn the heat up too high.
• Transfer pancakes to an oven save dish and place in oven to keep warm until serving.