When you want pancakes for dinner - but not something too sweet.
Pancakes are one of my go-to’s for weekend brunch, meal prepping for the week, or even savory pancakes for dinner.
Fluffy, savory, sweet, crunchy, tangy, + satisfying!
15 minutes | 1 large pancake
3/4 cup Trader Joe’s gluten-free flour
1/4 cup almonds and 1/4 c coconut blended to form a flour
1 scoop Vital Proteins collagen (leave out for vegan)
1 Tbsp tahini
1 Tbsp coconut butter
1 tsp cinnamon
1-2 Tbsp ground flax
2 eggs (sub 2 Tbsp flax + water for flax eggs for vegan)
1 tsp baking powder
1 Tbsp almond butter
1/3 cup frozen blueberries
1 Tbsp pumpkin seeds
Food by Fare granola (local to Chicago)
Mix all ingredients together. Heat a skillet over medium-high heat. Add coconut oil. Pour batter into skillet and cook evenly on both sides (flip when batter starts to bubble).
For blueberry sauce: In a small saucepan heat frozen blueberries until it forms a sauce.
Top pancake with toppings.
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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?