Christmas Pancakes
These Christmas pancakes would be a great addition to your menu. This recipe is packed full of protein and antioxidants (thanks to some matcha) and is gluten, dairy, and sugar free. Sweetened with a little stevia and colored (all naturally!) with matcha they give off that festive look without compromising. Add some fresh fruit on the top and drizzle with some maple syrup and you've got a wonderful breakfast.
Christmas Pancakes
Ingredients
3 cups gluten free oat flour*
4 tsp. baking powder
1 tsp. matcha
1 tbsp. stevia
1 1/2 cups almond milk
1/4 cup coconut oil
5 large eggs
1 tsp. vanilla extract
Instructions
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Preheat skillet on medium low heat and coat the pan with coconut oil. In a large bowl combine the measured oat flour, baking powder, stevia and spirulina. Mix and set aside.
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In another bowl combine the almond milk, coconut oil, eggs, and vanilla. Make a well in the dry ingredients and slowly pour in the wet ingredients. Stir until well combined.
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Scoop batter onto preheated skillet and cook about 3-4 minutes or until you begin to see small bubbles on the top of the pancakes.
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Flip and cook for a few more minutes.
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Top with fresh raspberries and drizzle with warm maple syrup.
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Notes
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Makes 9-10 pancakes.
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If you desire a thinner consistency add a few tablespoons of water or almond milk.
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If you don't have any oat flour on hand you can easily make you own with a high powered blender or food processor. When shopping for old fashioned oats make sure to look for "gluten free". While oats are naturally gluten free they are often processed in facilities with wheat that can easily cross contaminate. Place your oatmeal in a blender/food processor and
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pulse the oats until they are ground into a powder-like consistency (usually 20-30 seconds).
