Gluten Free Pancakes
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They’re a healthier alternative to your classic pancake mix, but just as delicious.
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what you need:
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silken tofu
almond milk
avocado oil
agave nectar
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gluten-free flour
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gluten free oats
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baking powder
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sea salt
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coconut oil
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1
Place all of the ingredients except for the coconut oil in a blender.
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Blend until smooth.
2
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Melt ½ tablespoon of coconut oil in a nonstick skillet or griddle set over medium heat. Scoop a heaping ¼ cup of batter onto the pan.
3
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Repeat with the remaining batter and serve warm with toppings.
4
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Storage:
Store pancakes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Becky’s tips
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