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Pumpkin Flax Pancakes with Coconut Yogurt

Pancakes for Sunday dinner? YES! Especially when they’re this healthy! What might usually feel like a splurge will actually be super nutritious!

 

Ingredients

1 cup flaxseed meal (ground)

4 Vital Farms pasture-raised eggs (vegan: use 4 flax or chia eggs)

1/4 cup Califa Farms unsweetened almond milk

1 tbsp + 1tsp Lakewood Organic lemon juice (or from fresh lemons)

1 tbsp Bulletproof upgraded collagen protein (vegan: omit)

1 tbsp pumpkin pie spice

1 tsp baking soda

1 tsp vanilla extract

1 tsp sea salt

 

Directions

Mix all the ingredients together until batter is fully combined. Heat your pan to medium heat, then use coconut oil or avocado oil spray to lightly coat your pan. Spoon batter to form medium size pancakes, cook until batter starts to bubble, flip, and then cook for another 1 minute.

 

Top with pumpkin pie spice, grass-fed ghee, Lakanto Sweetener maple-flavored syrup, or New Earth Superfood’s coconut yogurt…or all four! Enjoy!

 

 

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