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Gluten-Free Green Pancakes
INGREDIENTS½ Cup Almond Flour |
DIRECTIONSMix together flax meal and warm water, and set aside. Mix together the flours, salt and baking powder in a mixing bowl. Place almond milk, Wheatgrass Powder, kale and maple syrup into a high-speed blender and blend till smooth. Pour this mixture, along with the flax mix, into the dry ingredients, and combine to form a smooth batter. Heat a skillet on medium-high heat. Pour pancakes out by 1/4 cup measurements onto the skillet. When you see bubbles form on top, gingerly flip them and cook until the bottom is golden brown. Makes 4 pancakes
Submitted by Gena Henshaw |
Delicious‚ nutritious‚ refined sugar-free‚ allergy friendly and green...what more could a health nut ask for in a pancake?
Ingredients
- ½ Cup Almond Flour
- 1 Tbsp Maple Syrup
- ½ packed Cup Kale, chopped
- 1¼ Cup Almond Milk
- ⅔ Cup Chickpea Flour
- 1 tsp Navitas Organics Wheatgrass Powder
- Dash salt
- 2 tsp Baking Powder
- 1 Tbsp Flax Meal + 4 Tbsp warm Water
Directions
- Mix together flax meal and warm water, and set aside.
- Mix together the flours, salt and baking powder in a mixing bowl.
- Place almond milk, Wheatgrass Powder, kale and maple syrup into a high-speed blender and blend till smooth. Pour this mixture, along with the flax mix, into the dry ingredients, and combine to form a smooth batter.
- Heat a skillet on medium-high heat. Pour pancakes out by 1/4 cup measurements onto the skillet. When you see bubbles form on top, gingerly flip them and cook until the bottom is golden brown.