Coming off a long and lazy Labor Day weekend calls for big, satisfying pancakes. Pancakes are an easy vessel for secret fiber. Thanks to the coconut flour, if you use a serving of Wheat-Free LOAM, you can enjoy a gluten and wheat-free classic breakfast. Top them with fresh berries, nut butter, yogurt, flaky salt, a squeeze of lemon, or more maple syrup!
Recipe: Fiber-Flax Pancake Stack
Ingredients
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3 eggs
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1⁄4 cup milk of choice
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1⁄2 tsp vanilla
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2 tbsp melted coconut oil
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1 tbsp maple syrup
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1⁄4 cup coconut flour
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1⁄2 tsp cinnamon
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½ tsp salt
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½ tsp baking soda
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1 serving of LOAM
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1 tbsp flax seeds
Method
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Whisk together eggs, milk, vanilla, melted coconut oil, and maple syrup.
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Add in coconut flour, LOAM, cinnamon, salt, baking soda, and flax seeds.
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Fold together until combined.
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Heat a greased pan or griddle over medium-high heat, scoop ~1⁄4 cup of batter per pancake.
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Once the pancake begins to bubble around the edges (2-3 minutes), flip and cook for an additional 1-2 minutes until golden.
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Top with favorite pancake toppings and serve.
Makes 4-6 pancakes. 23g of fiber per batch.
