Gluten-Free Superfood Pancakes with Passion Fruit Maple Syrup

Packed with superfoods, fiber, and healthy fat, this is a guilt-free and gluten-free alternative to IHOP.

Some mornings you just want to indulge in fluffy sweet pancakes. It's normal, you're human. Most of the time though, it feels like we're being a little bit naughty when we eat them. When you swap out the white flour for its gluten-free counter part however, and boost them with nutrient-dense superfoods, fresh fruit, and healthy fat, you don't have to feel so bad about enjoying this Sunday morning treat. I promise there is no compromise in flavor when you drizzle on the passion fruit maple syrup!

Ingredients:

• 1 cup gluten-free oat flour

• 2 tsp cinnamon

• 1 tsp baking powder

• 2 tbsp maple syrup

• 2 tsp vanilla extract

• 2 eggs

• 1/2 cup cashew milk (or nut milk of your choice, water works too!)

• 1 sliced banana

• 1/4 cup blueberries

• 1/2 cup chopped raw walnuts

• 2 tbsp shredded coconut

• 1 tbsp chia

• pinch of sea salt

• 1.5 tbsp ghee or coconut oil

• 1 passion fruit

• 1/2 cup maple syrup

I try to buy my ingredients in bulk and then store them in glass jars. Saves the planet and reduces the cost! #zerowaste

Pancakes:

1. Mix dry ingredients together, mix wet ingredients together, and combine.

2. Heat skillet over medium heat with the ghee or coconut oil

3. Add mixture to a measuring cup and pour onto hot pan into 1/4 cup circles

4. Add banana slices, blueberries, and walnuts and cook for about 1 minute

5. Once the edges start to bubble, flip and cook on the other side for about 30 more seconds

Syrup:

1. Slice passion fruit in half and scoop passion fruit seeds into a bowl

2. Stir in maple syrup to combine

3. Drizzle and enjoy! 

When your berries are about to go bad, freeze them and use them in smoothies or pancakes!