We, meaning my super-fab hubby Chris, make pancakes every other Sunday for the kids as they LOVE them. For the longest time we have been using a Spelt Banana pancake recipe and love them but we have been trying more gluten free meals lately and these new ones take the ‘pancake’!

Super easy to make and yield about 26-30 pancakes depending on the size you make. We eat our meal and then I freeze the rest for a quick breakfast during the week by popping them into the toaster.

4 cups of Bob’s Red Mills gluten free all purpose flour

1/2 cup ground flax-seed

2 1/2 tsp baking powder

2 tsp baking soda

1/2 tsp sea salt

2 cups vanilla coconut milk

1/2 cup agave nectar

4 tsp sunflower oil

1/2-1 fresh lemon juiced

1 cup fresh blueberries

Mix all dry ingredients together in a large bowl.

mix coconut milk with agave nectar, lemon and oil.

create a well in the dry ingredients and little by little add in the wet ingredients until they are blended completely. You may have to add more milk or water to thin these out ( i found I had to add about an additional cup of milk/water to it!)

Heat your griddle over medium or if you are using a pan use some coconut oil over medium and spoon a small amount of batter into it. drop fresh berries on top . once they brown flip until other side is browned and they are cooked through.

serve immediately with Earth’s Balance vegan butter and maple syrup….enjoy!

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