Prep Time: 15 min | Total Time: 25 min | Servings: 4 pancakes per cup of pancake mix

This makes a great Christmas morning breakfast, even if you’re trying to avoid allergens! They still taste fantastic. Not quite candida-friendly, but… can’t have everything.

INGREDIENTS

  • 1/4 cup brown rice flour
  • 1 /4cup oat bran
  • 1/8 tsp xanthan gum
  • 1/4 tsp salt
  • 1/4 cup buckwheat flour
  • 1/8 cup white rice flour
  • 1/4 tbsp baking powder
  • 1/8 tbsp baking soda
  • 1/16 cup yellow cornmeal
  • 1/16 cup coconut palm sugar
  • 1 tbsp cinnamon
  • 3/4 tbsp chia seeds + 1/4 cup water
  • 1 tbsp coconut oil
  • 1 cup unsweetened flax milk
  • 1/2 cup Frozen blueberries

DIRECTIONS

  1. Mix water and chia seeds; set aside
  2. Melt coconut oil if it’s not already liquified. Add melted coconut oil to flax milk, and add water and chia. Whisk until blended.
  3. Add the dry ingredients, and mix until blended.
  4. Add the frozen blueberries.
  5. Let the batter rest for 10 minutes.
  6. Preheat the griddle to medium high with an oil (I like to use avocado oil) to prevent sticking
  7. Pour 1/4 of the batter onto the griddle in four pancakes. Cook until bubbles come up in the middle of each pancake (about 5 minutes) and then flip.
  8. Serve by themselves (I like them this way!) or with butter and syrup if you prefer. Or, puree some frozen fruit and water in a blender and use this as a healthy syrup alternative!

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