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PCOS friendly breakfasts Healthy Pancakes

Healthy Pancakes

PCOS friendly, gluten free, and low sugar
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Egg
  • 1 Tbsp Coconut oil or butter
  • 3 ½ Tbsp Almond or coconut flour
  • 1 ½ Tbsp Flaxseed
  • ¼ cup Almond milk
  • ½ tsp Cinnamon
  • 1 tsp Baking Powder
  • Blueberries optional
  • Brown rice syrup

Equipment

  • Blender

Method
 

  1. Place dry ingredients in blender and quickly pulse together to combine
  2. Add coconut oil (or butter), egg, and almond milk and blend until smooth.
  3. Heat butter or coconut oil in a skillet on medium. I usually use an electric skillet because it’s bigger and I can get more pancakes cooked at once.
  4. Once the oil/butter is melted and starting to bubble, pour about 3 tablespoons of batter per pancake in a circular motion - or whatever shape you’re going for.
  5. The tops of the pancakes will bubble as they cook, so once the bubbles pop and the edges start to lift, it’s time to flip!
  6. Continue to cook until lightly browned. Serve hot and top with blueberries and brown rice syrup.

Notes

If you find the batter is too runny, slowly add more flour or flaxseed until you get the consistency you’re looking for.
Cut down on prep time by mixing the dry ingredients and storing in the freezer. Just add the wet ingredients when you’re ready to make the pancakes. No thawing required!