Fiber Filled Pancakes

These are tasty and SO blood sugar friendly!

Pancakes are one of my top 5 favorite foods. And I gave them up when I was totally grain-free when I was in deep gut healing mode. Now I can have a few grains and I wanted pancakes. They make me happy… what can I say?

These pancakes are so versatile and can be made with many different flours and milks. But I will share the basic recipe below and you can switch up the flour and milk as you would like.

The second thing I love about them is they are full of flax seed which is a great fiber, and makes the pancakes more blood sugar friendly, and flax is good for the gut and is a gentle binder. Isn’t it great when food can be used as medicine? '

Oh, and there is a third reason I love these… the batter stores in the fridge for days. So that means you can have a fresh pancake every morning. I store in an airtight container for up to a week. If it gets too thick, just add a little more milk and stir.

Ingredients

2 cups coconut milk, carton and unsweetened (any milk works here)

5 eggs

1/4 cup coconut oil, melted (I like the refined and unflavored)

1.5 cups brown rice flour (buckwheat and almond flour work great)

1/2 cup ground flax seeds (I pre-grind a bunch and freeze so it is easy to make quickly)

1/2 teaspoon salt

4 teaspoons baking powder

Directions

Mix the wet ingredients in a medium-sized bowl with a whisk or hand mixer. Add the dry ingredients and mix until combined.

Heat a skillet or griddle on medium and make your delicious pancakes and flip when golden brown.

I top with a healthy bit of butter and a little maple syrup. My girls love a dollop of whipped cream on top too.

**PS. This is the first time I have written out a recipe in a long time. It doesn’t have a pretty picture of them (the above photo is just a stock image), but it felt good to give you a delicious recipe to make and have it in a place that is easily accessible.