gluten free breakfast

Gluten Free Pancakes

These cakes found on my journey to living gluten free, and are now a staple to our breakfast menu!  They are great to make in bulk, and have on hand throughout the week.  And, toddler approved!  

 
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What You'll Need: 

2 Tbsp coconut oil, melted

3/4 c ground flax

1 tsp baking powder

1 tsp ground cinnamon

1/4 c water

4 eggs 

pinch salt


Mix all ingredients in a large bowl.  Batter will be lumpy--totally normal!

Pour 1/4 c scoops of batter onto hot, greased griddle.  Flip when they begin to bubble!  

Serve like you would any pancake; with pure maple syrup, fresh fruit, plain yogurt, or whatever your heart desires. 


Makes about 6 perfect flax cakes.  Serves 2-3.

 

Chocolate Chia Pudding

Chocolate for breakfast?  Hell.  Yes. 

What You'll Need:

1 c unsweetened vanilla almond milk OR coconut milk*

2 Tbsp chia seeds

2 Tbsp ground flax

2 Tbsp hemp hearts 

2 Tbsp cocoa powder + 2 Tbsp pure maple syrup OR 1 scoop vegan chocolate protein powder 


*Coconut milk hack:  Make your own coconut milk beverage by mixing 1 can full fat coconut milk with 3 c filtered water.  Takes 2 seconds.  Store in your fridge for up to 5 days.  No fillers, no funk.  #winning


Pour coconut milk into a glass mason jar or tupperware.  Wisk in remaining ingredients.  Pop into fridge overnight.

Top with fresh berries, nuts, unsweetened coconut shreds, or whatever your heart desires. 


Serves 1 satisfied belly.  <3