Maca-Chia Gluten Free Pancakes
Makes four – six small pancakes or two big ones.
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!