Recipe: Fiber-Flax Pancake Stack

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

• 3 eggs

• 1⁄4 cup milk of choice

• 1⁄2 tsp vanilla

• 2 tbsp melted coconut oil

• 1 tbsp maple syrup

• 1⁄4 cup coconut flour

• 1⁄2 tsp cinnamon

• ½ tsp salt

• ½ tsp baking soda

• 1 serving of LOAM 

• 1 tbsp flax seeds

Method

1. Whisk together eggs, milk, vanilla, melted coconut oil, and maple syrup.

2. Add in coconut flour, LOAM, cinnamon, salt, baking soda, and flax seeds.

3. Fold together until combined.

4. Heat a greased pan or griddle over medium-high heat, scoop ~1⁄4 cup of batter per pancake.

5. Once the pancake begins to bubble around the edges (2-3 minutes), flip and cook for an additional 1-2 minutes until golden.

6. Top with favorite pancake toppings and serve.

Makes 4-6 pancakes. 23g of fiber per batch.