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    Maca-Chia Gluten Free Pancakes

    Processed with VSCOcam with f2 preset
    Photo: Juice Society

    Recipe provided Danielle Sobel, Founder of Juice Society in Austin, Texas.

    Makes four – six small pancakes or two big ones.

    Ingredients:
    1 Cup Bob’s Red Mill Gluten Free Pancake Mix
    1 egg (or flax egg), whisked
    1 tablespoon of melted coconut oil
    1/2 cup almond milk (or milk of choice)
    1 tablespoon of cinnamon
    2 teaspoons of maca powder
    1 tablespoon of chia seeds
    Toppings like strawberries, bananas, blueberries, maple syrup or agave

    Preparation:  Mix all dry ingredients in a bowl. Add in the almond milk and whisked egg. Stir until clumps are gone (but careful not to over mix!). Add your batter to a non-stick pan. Flip when bubbles form. Serve with your favorite toppings!

    stevie benanty

    stevie benanty

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