Pancakes might not make it to your breakfast table very often… and neither do you. Most mornings, you eat while rushing out the door. Maybe a calm meal is just what your busy routine needs. Sit down for breakfast and whip up these gluten-free pancakes. Even if you’re short on time, these flapjacks come together quickly and with only a few ingredients. Top them with your favorite sauce—don’t be afraid to get creative! Bonus? These pancakes freeze well, so you can quickly reheat on those jam-packed mornings.
Ingredients
1/2 cup almond flour
1/4 cup buckwheat flour
3 Tbsp. extra virgin olive oil
1 chia or flax egg
Pinch of sea salt, optional
Directions
- In a medium-sized bowl, combine flours. Add oil and “egg” and mix until combined.
- In a lightly oiled skillet over medium heat, spoon desired size pancake mixture into pan. Cook until the edges bubble, gently flip over and cook on the other side.
- Top with your favorite sauce. Get creative and try this Easy Vegan Pine Nut Pesto!
Mo’s notes:
- These pancakes freeze well, so try doubling or tripling the recipe and save for busy mornings.
- For a sweeter pancake, use coconut oil instead of olive oil.